Apple & Cheddar Grilled Cheese: A simple fall lunch for putting those orchard apples to good use.
There are few things better than a crisp New York apple in the fall—except, perhaps, one tucked into a grilled cheese.
Sharp cheddar, thin slices of apple, a swipe of Dijon, and good sourdough make this an easy lunch that feels just a little special. The apple stays crisp and slightly tart against the melted cheddar, while Dijon adds just enough bite.
And the secret to getting the outside perfectly golden and crisp? A thin layer of mayonnaise instead of butter.
It’s especially good after a morning at the orchard, with a glass of cider on the side.
Apple & Cheddar Grilled Cheese
You’ll need
2 slices of good sourdough bread
Sharp cheddar, sliced
½ crisp apple, very thinly sliced
Dijon mustard
Mayonnaise, for the outside of the bread
To make it
Spread a thin layer of Dijon on the inside of one slice of bread. Layer with sharp cheddar and thinly sliced apple, then top with the second slice.
Spread a thin layer of mayonnaise on the outside of both slices. Cook in a skillet over medium-low heat until deeply golden and crisp on both sides and the cheese is melted, about 3–4 minutes per side.
For the apples, choose something crisp with a little tartness. Empire or Cortland are both lovely here.
It's simple, seasonal, and exactly what we want to eat on a cool New York afternoon.