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Cheddar Apple Grilled Cheese

Cheddar Apple Grilled Cheese with Baby Kale Salad

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Recipe Details


Because every season deserves its own grilled cheese, we thought up this autumnal version, which combines sharp cheddar and sweet, tangy Gala apples. The fruit is cooked down with spices and lemon into a flavorful compote, then sandwiched between layers of shredded cheese. Crisp on the outside and supremely gooey inside, this dish pairs perfectly with a nip in the air, the first flannel shirt of the season, and a refreshing kale salad.


  • Vegetarian
  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

Ingredients & Equipment

What we send

  • lemon
  • Gala apple
    Gala apple
  • sugar
    1/2 teaspoon
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • Dijon mustard
    3 packets
    Dijon mustard
  • mayonnaise
    2 packets
  • sourdough bread
    4 slices
    sourdough bread
  • shredded white Cheddar cheese
    5 ounces
    shredded white Cheddar cheese
  • baby kale
    5 ounces
    baby kale
  • pumpkin seeds
    1/4 cup
    pumpkin seeds
  • ground cinnamon
    1/8 teaspoon
    ground cinnamon
  • ground ginger
    1/8 teaspoon
    ground ginger
  • ground cardamom
    1/8 teaspoon
    ground cardamom

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot
  • 12" large nonstick pan
  • 10" heavy medium pan or plate

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Halve lemon. Peel apple. Halve, remove and discard core, and cut into ½-inch cubes.

  2. Make Compote

    Make Compote

    In a small pot over medium-high heat, bring spice mix, juice of 1 lemon, apple, ⅓ cup water, and ¼ teaspoon salt to a boil. Once boiling, cook until liquid is reduced by half, about 5 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.

  3. Make Dressing

    Make Dressing

    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.

  4. Assemble Grilled Cheese

    Assemble Grilled Cheese

    Spread mayonnaise on 1 side of each bread slice. Lay 2 bread slices on a clean, dry surface, mayonnaise-side down, and spread remaining mustard 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.

  5. Cook Grilled Cheese

    Cook Grilled Cheese

    Add sandwiches to a large nonstick pan over medium heat and place a medium pan or large plate on top, pressing down on sandwiches. Cook until bread is golden and cheese is melted, about 4 minutes per side.
  6. Plate Grilled Cheese

    Plate Grilled Cheese

    Add baby kale and pumpkin seeds to bowl with dressing, toss to coat, and divide between 2 plates. Serve with Cheddar apple grilled cheese and share with a fellow cheese lover.

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