Grilled Cheese With Apples and Apple Butter

Used a baguette cut in half to make two sandwiches, but made enough apple mix for four. I’m glad I did—the extra extras pumped up the flavor. Not sure it would be as tasty with half as much.

Straightforward grilled cheese sandwich is my lifelong favorite sammie! I freely admit I’m kinda of a purist about them. And I prefer savory, not sweet. Nevertheless this recipe intrigued me. Excellent as is (but until someone explains putting water in the pan I’m not doing it). I cooked the apple slices rather gently to maintain a little firmness. Served grainy mustard on the side. Bacon sounds great for a brunch, so saving that idea for one of our meat days.

As others have suggested, I added Applewood Smoked Bacon, which was a nice addition for both the texture and flavor profile. 1/4” is a bit thick for the cheese. We had the deli slice it that thick and it’s really difficult to melt without burning the bread. We had to let ours finish cooking in the warm oven.

Some folks like to grate the cheese, rather slice it. Grated cheese is a bit harder to keep on the bread, but melts quicker

Really good. Next time I’ll use different bread. Didn’t love the thick white bread. Might do a wheat. Also salted the apple side before covering pan because I’d forgotten to add when sauteeing.

I use that steaming technique on many things where you want a crispy crust but a melty moist topping. It’s especially great for reheating pizza. Crisp your slice first in a little olive oil for a minute or two, then just a spoonful of water and quickly cover the pan.

Made the recipe as written, except I used Rye bread. Great sandwich, will definitely make it again.

tremendous, and even better with grainy dijon and sliced turkey on the side opposite the apple butter.

Just made this with gluten free white bread and WOW! A little embarrassed to say I ate 2 sandwiches! I wouldn't have thought it but adding a bit of water to the butter before cooking the bread made is extremely crispy/crunchy. Delicious perfection!

My cheddar, which was extra-sharp, melted much faster than I anticipated - over the edges of the bread & into the pan, so I had to take the sandwich out much faster than 5-7 minutes indicated.

We made two of these today with an adjustment we saw from others -- a smear of dijon mustard instead of apple butter. Wow, this is a great combination of flavors. Something new versus our old stand-by of Cheese, Tomato, and bacon. We made one of these with bacon bits and one without as one of us likes bacon and one does not. Sandwiches are great platforms for customization!

These were surprisingly tasty and a hit with the family - although a little more involved to make than traditional grilled cheese. We have a late summer crop of apples, so made apple butter first, then these sandwiches. Will make them again on a cool day in the fall.

Added fried eggs and subbed apple butter for strawberry preserves and it was SOOOO GOOD. Can toast the other slice of bread and assemble separately w apple/shallot mixture after the cheesy slice is done if pan has no lid

This quick lunch was a huge surprise. I thought the apple butter would be too sweet and the shallots too overpowering. Keep the layer of apple butter thin and know your audience when you’re selecting the quantity of shallots and you’ll be a hero. Bravo!

I used a mandolin to get paper thin slices. No apple butter but had fig preserves. Paired with tomato soup. Best cheese sandwiches!