Apple Cheddar Grilled Cheese with Honey Mustard

Recipe by Grilly CheesePublished 2026-09-12Updated 2026-09-12

Pair thin apple slices, sharp cheddar, Monterey Jack, and honey mustard in this apple cheddar grilled cheese. A crisp, sweet-savory sandwich for lunch.

Apple cheddar grilled cheese with thin red-skinned apple slices and melted orange cheese on sourdough.
AI-generated illustration of this recipe.

Thin apple slices give this grilled cheese a fresh bite against sharp cheddar and a little honey mustard. Monterey Jack rounds out the filling with a softer melt. Slice the apple nearly paper-thin and arrange it in one layer so the sandwich closes easily and cooks evenly.

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Apple Cheddar Grilled Cheese with Honey Mustard

Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.

Prep
8 minCook
10 minRest
1 minTotal
19 minYield
2 sandwiches

Equipment

  • 12-inch heavy skillet with lid
  • Wide spatula
  • Sharp knife

Ingredients

  • •4 slices sourdough bread, about 1/2 inch thick
  • •2 tablespoons (28 g) unsalted butter, softened
  • •3 ounces (85 g) sharp cheddar, freshly grated
  • •1 ounce (28 g) Monterey Jack, freshly grated
  • •1/2 medium crisp apple, such as Honeycrisp or Granny Smith (about 75 g), cored and sliced about 1/16 inch thick
  • •2 teaspoons Dijon mustard
  • •1 teaspoon honey

Instructions

  1. 1

    Prepare the filling

    Stir together the Dijon and honey. Mix the cheeses. Slice the apple just before assembly and blot away any surface juice.

  2. 2

    Assemble the sandwiches

    Butter one side of each bread slice. Spread half the honey mustard on the unbuttered face of two slices. Add half the cheese, arrange the apple in a thin layer, and cover with the remaining cheese. Close with the other bread slices, butter-side out.

  3. 3

    Preheat gently

    Warm the skillet over medium-low heat for about 2 minutes. Add both sandwiches if they fit without crowding.

  4. 4

    Cook until golden

    Grill for 4–5 minutes per side, lowering the heat if the bread colors before the cheese melts. The apple should warm through while retaining a little bite.

  5. 5

    Rest and serve

    Rest for 1 minute, then cut with a sharp knife so the apple slices stay in place.

Tips

  • →Granny Smith makes a tangier sandwich; Honeycrisp gives a sweeter one.
  • →Keep the honey inside the sandwich. Honey on the outside can scorch against the pan.

Variation

Replace the apple with firm, thinly sliced pear in the same weight. The fruit is meant to remain slightly crisp, not turn into a cooked fruit filling.

Questions and answers

Do I need to peel the apple?

No. Thin peel adds color and texture. Peel it if you prefer a softer bite, but keep the slices very thin either way.

Can I use only sharp cheddar?

Yes, use 4 ounces total for two sandwiches. Very aged cheddar may melt less smoothly, so grate it finely and cook over gentle heat.

Storage and reheating

Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.

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