Apple Grilled Cheese with Cheddar, Fontina, and Chili Crisp

Making an Apple Grilled Cheese Sandwich seems simple, but it’s kind of an art. For a spectacular grilled cheese, your ingredients are key. This kind of crunch is the result of fresh, un-cooked, apples. A sweet and crisp apple like Gala, Fuji, or Honeycrisp works best. We used a multigrain bread for ours, and for my gluten-free version, I used Canyon’s Honey White loaf, my favorite, and it was just as delicious.

Make this for the most incredible fall lunch or even for a cozy dinner alongside some soup.

A Note from Teri on This Apple Grilled Cheese

Making this sandwich is messy, but real cooking can get messy, people! You might get mayo everywhere, and that’s perfectly fine. When I cook, I tend to fling ingredients everywhere, and it’s quite fun to feel like an artist in the kitchen. By the way, a gorgeous sandwich isn’t just a lunch dish. It is an excellent dinner. This creation began with my desire for a perfectly crunchy melty apple sandwich.

The trick for the perfect grilled cheese is to spread mayo on the outsides of the bread to help it brown nicely in the pan without burning. I learned this mayo tip from our team member Molly, who loves an evenly browned grilled cheese sandwich. Covering the outside of the bread and then putting it, mayo side down, covered in cheese and apples, gave our recipe tester pause.

She messaged me with this tip: “With the grated cheese, it’s hard to put them together without everything falling out. I might suggest starting with a cold pan, then add the bread mayo side down, then cheese, then apples, then more cheese, and then the bread tops. Then you get the added heat/melt time while the pan comes up to temp. Cover the pan.”

Cook the apple grilled cheese low and slow on medium-low heat, so the bread becomes golden and the cheese melts perfectly. If your bread becomes toasted before the cheese is fully melted, you can heat the sandwich in the oven at 350F for five to ten minutes, until it’s bubbling. Or you could cover your sandwich in the pan on the stove to trap the heat, which will cause the cheese to melt.

I like to add a fresh element that doesn’t get cooked, in this case arugula and Chili Crisp, which has become a bit of a secret weapon for me. It’s one of my go-to store-bought Magic Elixirs, and it makes just about everything better. A little spoonful on the finished sandwich adds the perfect amount of heat and is a surprise element not typically found on a grilled cheese sandwich.

Type A Vs Type B Grilled Cheese Assembly

Are you surprised to hear that I’m a “Type A” in life, but a “Type B” in the kitchen? That was never more clear to me than when I was making this sandwich.

This recipe gives you two assembly approaches, and the right one depends on how you like to cook.

Type B: Assemble on the counter first. Place the bread mayo-side down on a work surface. Divide half the grated cheese between two slices. Top the cheese with the apple slices, then top with the remaining cheese so the apple is fully sandwiched between two layers of cheese. Close the sandwiches with the remaining bread slices, with the mayo-side facing out. Then transfer to a warmed skillet to toast.

Type A: Assemble in the skillet. Place two bread slices directly in a cold skillet, mayo-side down. Top each with half the cheese, then a layer of apple slices, then the remaining cheese. Close the sandwiches with the remaining bread slices, mayo-side up. Then turn the heat on to cook. The advantage is that the bread begins to warm slowly as the pan heats, which gives the cheese a head start on melting before the crust starts to brown.

Both methods work and both options give you a fabulous sandwich. Choose the one that matches how you like to cook!

Ingredients and Variations

• Bread – use a good sandwich bread with enough structure to hold up to the filling without falling apart when you flip it. A sturdy white sandwich bread, a mild sourdough, or a seeded loaf can all work. Avoid very thick-sliced bread that will burn before the cheese melts.
• Mayonnaise – spread on the outside of each bread slice, edge to edge. This is the technique that gives you the perfect golden crust. Full-fat mayo is best for a perfectly browned crust.
• Cheddar cheese – Sharp cheddar brings depth that balances the smoother melt of the fontina. Grate it yourself for the best melt.
• Fontina cheese – Fontina is one of the great melting cheeses. It becomes extraordinarily smooth and silky in the heat, perfect for the grilled cheese sandwich cheese pull!
• Apple – Honeycrisp is the preferred choice for its sweetness, texture, and juiciness. Granny Smith is too tart for this sandwich, but other good options are Fuji, Gala, or Pink Lady.
• Arugula – Add arugula after the heat. The warmth of the sandwich wilts it just slightly so it stays the perfect texture and flavor.
• Chili crisp – This takes your apple grilled cheese to the next level. It goes so perfectly with the apples. Start with a small spoonful and add more to taste.

For a gluten free version, make sure to use gluten free sandwich bread! Gluten free or gluten full, it is so delicious. I love Canyon Bakehouse for all my gluten free bread.

How to Make This Apple Grilled Cheese

Step One: Assemble the Sandwich

Spread mayonnaise on the outside of each bread slice, making sure to cover it completely from edge to edge

Place the bread mayo-side down on a work surface then split half the grated cheese between the two slices. Top the cheese with apple slices then top with remaining cheese. Close the sandwiches with the remaining bread slices with the mayocovered sides facing out.

Step Two: Cook the Sandwich

Place the sandwiches in a skillet over medium-low heat, mayo side down. Cover the pan and cook until the bread turns golden brown, about 5 minutes, then carefully flip and toast the other side. You can toggle between medium and low heat if the bread starts to brown before the cheese starts to melt. Covering the pan will speed up the melting process.

Step Three: Add Fresh Ingredients and Enjoy

Remove the sandwich from heat. Carefully open it up and add a handful of arugula and a spoonful of chili crisp to each sandwich.

Close the sandwich, slice in half, and enjoy warm!

Optional: Add Bacon and Apricot Jam

Recipe FAQs

If you make this Apple Grilled Cheese Sandwich, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest,  Instagram, and TikTok to join in all the fun!