Grilled cheese sandwiches. Truly a classic meal, if you enjoy cheese and bread, you’ve probably can’t get enough of. They are so easy to make and to adjust and make your own. This apple and gouda grilled cheese follows the same process, but the fresh crisp of the apple adds something new and refreshing to what can be a somewhat heavy dish.
Ingredients you’ll need
- Mayonnaise (REAL mayonnaise)
- Butter
- Sliced bread (I recommend sourdough, brioche or good old plain, white bread, but any of your favorites will do as long as the slices are thick enough to hold the weight of the apples and gouda, approx. 1/2” thick)
- Granny Smith apple(s) (feel free to substitute for your favorite kind of apple)
- Gouda cheese (freshly sliced or shredded off the block is best for melting purposes)
Equipment you’ll need
- Knife & cutting board
- Skillet or griddle
- Spatula
Mayo or Butter: Which is better for your grilled cheese?
Mayonnaise and butter both work wonders for making bread all toasty and delicious. Butter is the delicious traditional option, but there is a very strong case for using mayo instead of butter on the outside of your grilled cheese sandwiches. Here are a few differences that we noticed for each option. As you’ll see in the recipe below, we prefer to use mayonnaise, but we’ll leave it to you to decide which is your favorite.
Regarding taste
- Butter is… undefeated as far as taste is concerned.
- The use of mayonnaise gives the sandwich a slightly tangy finish, but it’s not overwhelming at all.
Regarding texture
- Butter seems to saturate the bread more and creates pieces of toast that are crispier deeper into the slices.
- Mayo creates a wonderful crisp on the outside of the bread and leaves the insides nice and fluffy.
Regarding convenience
- Butter is usually kept in the fridge, which means it’s not always the easiest to spread. Thinking ahead or keeping butter on the counter and ready to use are ways around this, but sometimes the urge to make a grilled cheese sandwich just hits you!
- Mayo, on the other hand, is always ready to spread.
Notes about the process
- Layering the cheese and apples – feel free to stack up the apples and cheese any way you want, any way that will keep them in the sandwich during the cooking process. Because the cheese is shredded, be careful when transferring the sandwiches to the pan. The best way to keep the sandwich together is by starting and ending with cheese when constructing the sandwich layers. This will allow the cheese to melt and glue the layers together more efficiently.
- Flipping the sandwiches – when one side of the bread has toasted and the cheese begins to melt, it’s time to flip the sandwiches. Again, because of the contents of the sandwich, flipping them carefully with help keep it all inside. My favorite way to flip them is by using a spatula to hold the sandwich and using my other hand to gently press everything together while quickly flipping and placing the sandwich back in the pan to finish.
Other great grilled cheese combinations
- Mozzarella cheese, Italian seasoning & fresh basil or basil pesto
- Cheddar cheese, bacon & scrambled egg
- Gruyere cheese, spinach & caramelized onions
- Peanut butter, jelly & bananas (skip the cheese altogether and toast these for delicious twist on a another classic sandwich)
Apple & Gouda Grilled Cheese
A fresh take on a classic grilled cheese sandwich.
Servings 2 Sandwiches
Cost $8
Equipment
- Knife and cutting board
- Skillet or griddle
- Spatula
Ingredients
- 2-3 Tablespoons mayonnaise or softened butter
- 4 slices of brioche-style bread at least ½” thick
- 2 Tablespoons unsalted butter optional
- 1 large Granny Smith apple sliced thinly
- 2 cups shredded Gouda
Instructions
- Spread a thin layer of mayonnaise (or butter) onto one side of each slice of bread. To build each sandwich, gently place the mayonnaise sides of two slices together and down on a clean surface. Carefully layer the shredded cheese and apples together on the bread, making sure to start and end with a layer of cheese.
- Melt 1 tablespoon of butter in a skillet over medium heat. Transfer the top slices (the one loaded with cheese and apples) to the pan then top with the remaining slices, mayonnaise facing up. Cook for 1 minute then reduce to medium-low and continue to cook for another 2 minute or until the cheese is beginning to melt.
- Flip each sandwich and add the remaining butter to the pan to melt. Cook for another 2-3 minutes or until each side is crisp and golden.
