Grilled Apple, Cheddar and Mustard Sandwich

Looking for a meal no family member will pass up? A cheesy sandwich almost always fits the bill. So, to continue our month of five-ingredient dinners, here’s a tangy apple, sharp cheddar and grainy mustard grilled sandwich recipe from Alexandra of Alexandra’s Kitchen. It has the ultimate combination of sweet and salty — and just the right amount of crunch. Here’s how to make it…

Grilled Apple, Cheddar and Mustard Sandwich
By Alexandra Stafford of Alexandra’s Kitchen

This apple-and-cheddar sandwich adapted from Jenny Rosenstrach’s How to Celebrate Everything has become a favorite no-fuss dinner. I love that I can prepare it two ways: For my husband and me, as written, the bread slicked with nose-tingling mustard, griddled until bronzy, the cheese gently oozing, the apples soft and warm. For my children, I keep it raw: fresh, untoasted bread spread with florescent yellow mustard layered with peeled apples and deli cheese. Everyone is happy.

Grilled Apple, Cheddar and Mustard Sandwich

Recipe: Grilled Apple, Cheddar and Mustard Sandwich
Serves 1 sandwich

You’ll need:

2 tbsp softened butter
1 tbsp mayonnaise, optional
2 slices hearty white bread
Grainy mustard or Dijon mustard, to taste
2 slices sharp cheddar cheese
Slices of peeled Fuji or Granny Smith apples

Heat a cast iron skillet or grill pan to medium. If you are using the mayonnaise, stir it together with the butter in a small bowl. Spread one side of each piece of bread with this mixture. On the other side of one slice, spread mustard, then one slice of the cheese, apples, then another slice of cheese. Top with the second buttered slice.

Fry on both sides until the cheese is melted and the bread is toasted and golden, 2 to 4 minutes a side. I like to weigh down the sandwich with another pan (like a heavy saucepan) on the first side only. Once the sandwich is flipped, I don’t weight it down.

Grilled Apple, Cheddar and Mustard Sandwich

Thank you so much, Alexandra!

P.S. More easy recipes, including a kale, caramelized onions and goat cheese pasta and a delicious flatbread.

(Photos by Alexandra Stafford. Thanks to Stella Blackmon for helping with this series.)