We can’t get over how much this recipe screams autumn, and if you know us, we’re definitely a fan of that! The sweet and tangy apples (yes, use the ones you picked!) balance the rich and savory cheddar cheese in this sensational fall-inspired Cheddar Apple Grilled Cheese sandwich. A baby kale salad studded with crunchy pumpkin seeds makes the ideal accompaniment to this appletastic grilled cheese.
The heat is intensified under the grilled cheese when it’s pressed down, resulting in evenly crisp bread and melty cheese.
2 Gala apples
1 spice mix
⅛ teaspoon ground cardamom
⅛ teaspoon cinnamon
⅛ teaspoon ginger
½ teaspoon sugar
1 tablespoon Champagne vinegar
4 packets Dijon mustard, divided
3 packets mayonnaise
6 slices sourdough bread
8 ounces shredded white Cheddar cheese, divided
5 ounces baby kale mix
⅓ cup pumpkin seeds
2 tablespoons olive oil
2/3 cup water
6″ small pot
12″ large nonstick pan
10″ heavy medium pan or plate
Halve lemon. Peel apples. Halve, remove and discard cores, and cut into ½-inch cubes.
In a small pot over medium-high heat, bring spice mix, juice of 1 lemon, apples, ⅔ cup water, and ¼ teaspoon salt to a boil. Once boiling, cook until liquid is reduced by about half, about 7 minutes. Reduce heat to medium and simmer, breaking up apple with a spoon, until compote is smooth, about 3 minutes more. Remove pot from heat and set aside to cool slightly.
While compote cools, in a large bowl, whisk together sugar, Champagne vinegar, ½ packet mustard, ⅛ teaspoon salt and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Set aside.
Spread mayonnaise on 1 side of each bread slice. Lay 3 bread slices on a clean, dry surface, mayonnaise-side down, and spread remaining mustard packets evenly over tops. Sprinkle over half of Cheddar, dividing evenly. Spoon apple compote over cheese, then sprinkle remaining Cheddar over compote. Top with remaining bread mayonnaise-side up.
Add sandwiches to a large nonstick pan over medium heat, working in batches if needed, and place a medium pan or large plate on top, pressing down on sandwiches (see Recipe Tip). Cook until bread is golden and cheese is melted, about 4 minutes per side.
Add baby kale and pumpkin seeds to bowl with dressing, toss to coat, and divide among 3 plates. Serve with Cheddar apple grilled cheese and share with a fellow cheese lover.
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