Grilled Cheese with Apples and Apple Butter

Total Time: 30 minutes

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Ingredients

• 5 tablespoons unsalted butter, plus additional as needed for the pan

• 1 large Granny Smith apple (cored, thinly sliced into 2 cups)

• 1 small shallot (1 ounce), halved and thinly sliced

• 1 teaspoon fresh rosemary, finely chopped

• Kosher salt, to taste

• ½ cup apple butter (store-bought or homemade)

• 8 slices country bread (½-inch thick; sourdough, whole grain, or gluten-free varieties work well)

• 4 ounces sharp Cheddar cheese, sliced ¼-inch thick

Preparation

Step 1: Prepare the Apple Filling

• Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon butter and allow it to melt completely.

• Add the sliced apples, shallots, chopped rosemary, and a generous pinch of Kosher salt. Stir occasionally to ensure even cooking.

• Cook until the apples soften and develop a golden hue, about 8–10 minutes. If the shallots begin to brown too quickly, reduce heat to medium.

• Transfer the apple mixture to a plate and set aside to cool slightly (excess liquid may be drained if necessary).

Step 2: Assemble Sandwich Components

• Clean and dry the skillet. Return to medium heat and add 1 tablespoon butter (increase to 2 tablespoons if cooking two sandwiches at once).

• While the butter melts, spread 1 tablespoon apple butter evenly on one side of each bread slice (this will be the inner layer of the sandwich).

• On 4 slices, top each with 1 ounce of sharp Cheddar cheese. On the remaining 4 slices, distribute the cooled apple filling evenly.

Step 3: Cook and Finish Sandwiches

• Add one cheese-topped slice and one apple-filling-topped slice to the skillet (adjust for pan size if cooking two sandwiches at once).

• Drizzle 2 teaspoons of water into the pan to create steam, which helps the cheese melt without burning the bread. Cover with a lid and cook 5–7 minutes until cheese is fully melted and bread edges are golden and crisp.

• If the bread browns too quickly, reduce heat to medium-low. Use a spatula to transfer the two cooked pieces to a plate, press them together gently to form a sandwich, and cut in half diagonally.

• Repeat with remaining ingredients, adding butter to the pan as needed to prevent sticking.

User Reviews & Variations

User Variations

• Cheese: Swap Cheddar for Havarti, Swiss, or Gouda for different flavor profiles.

• Spreads: Substitute apple butter with peanut butter, almond butter, orange marmalade, or fig preserves.

• Bread: Use raisin bread, whole grain, or gluten-free bread.

• Herbs/Spices: Replace rosemary with cinnamon or omit and add a pinch of nutmeg.

User Comments

• “I love this sandwich and play with variations: Havarti or Swiss instead of cheddar, peanut butter for protein, or orange marmalade. Cinnamon instead of rosemary is a game-changer!”

• “This needs bacon!” “Disagree—cheddar provides melty, fatty saltiness on its own, making it perfect for fall.”

• “A hit at dinner parties! I worried about transport, but leftovers held up. Next time, pre-cut bread into quarters to prevent filling squishing.”

• “Tried peanut butter: different vibe, but my fiancé called it ‘psychotic’—unusual but worth a try for protein.”

• “Used sourdough, peeled apples, and apple pie spread (no apple butter). Cooked low and slow, turning once. Cheese melted perfectly, apples soft and warm.”

Enjoy this savory-sweet sandwich, balancing tart apples, creamy cheese, and spiced apple butter—ideal for fall evenings!