Assemble the Sandwich: “Type B” method: 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 mayo-covered sides facing out.

“Type A” method: Place two pieces of bread in a cold skillet, mayo-side down. Top each slide with a handful of cheese, then a layer of apples. Top the apples with the remaining cheese and then close the sandwiches with the remaining bread slices, making sure the mayo side of the bread is facing up.

Toast: 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.

Optional – Oven Finish: If you're using an oven-safe pan, after the sandwich is toasted on both sides, transfer the pan to a 350°F oven for 5–10 minutes to ensure the cheese melts thoroughly.

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

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