Grilled Cheese Recipe

Slice and toss apple

Core and very thinly slice the apple (about 1/8" thick). Place slices in a small bowl and toss with the lemon juice to prevent browning; set aside.

Prepare cheese

If using block cheddar, slice or shred so you have about 1.5 cups of cheese. Aim for thin even slices to melt quickly and evenly.

Mix spreads

In a small bowl, combine the softened butter with the Dijon mustard and honey (if using). Season with about 1/4 tsp of the black pepper and mix until smooth.

Lay out the four bread slices. Spread the butter-mustard mixture evenly on one side of each slice (this will be the outside that hits the pan).

On the unbuttered side of two slices, distribute half of the cheddar evenly, leaving a small border at the edge. Arrange a single layer of apple slices over the cheese, overlapping slightly. Top apple slices with the remaining cheddar (this helps hold the apples and helps them warm). Close each sandwich with the remaining bread slice, buttered side facing out.

Heat a heavy skillet or griddle over medium-low to medium heat. Let it warm for 2 minutes so heat is even but not too hot (you want the cheese to melt before the bread burns).

Place one or two assembled sandwiches in the pan (don’t overcrowd). Cook 3–4 minutes on the first side until golden brown and crisp. Using a spatula, press gently on the sandwich to encourage even contact with the pan.

Carefully flip the sandwich and cook another 3–4 minutes until the second side is golden and the cheese is melted. If the bread is browning too quickly before the cheese melts, lower the heat slightly and cover the pan with a lid for 1–2 minutes to trap heat and speed melting.

Repeat with remaining sandwich. Remove sandwiches to a cutting board and let rest 1 minute, then slice in half diagonally. Sprinkle remaining ~3/4 tsp black pepper across sandwiches to taste before serving.

Serve warm. Optional: serve with a small side of Dijon or extra honey for dipping.