Caramelized Apple and Gouda Sandwiches with Fig Mustard and Fresh Side Salad

This isn’t your ordinary grilled cheese. We’ve taken the melty, toasty classic and given it a sophisticated twist with sweet caramelized apples, shallots and a hint of fig mustard. Creamy Gouda cheese melts between slices of buttery sourdough, creating a sandwich that’s both comforting and elevated.

Paired with a bright side salad of crisp cucumber, grape tomatoes and baby lettuce tossed in Italian dressing, this meal is balanced and satisfying. Perfect for a quick weeknight dinner or a leisurely lunch.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

4 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Fig MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the shallot. Halve and core the apple; thinly slice into half-moons.
2. Heat a drizzle of oil and 1 tablespoon butter in a large pan over medium-high heat. Add the shallot, half of the apple slices, ¼ teaspoon dried thyme and a pinch of salt. Cook, stirring occasionally, until slightly tender, 3-4 minutes. Add 2 tablespoons water and cook, stirring continuously, until water evaporates, 30-60 seconds. Season with black pepper. Transfer the mixture to a small bowl. Wipe out the pan.
3. Place the sourdough slices on a clean work surface. Spread half of the slices with fig mustard. Top with the cooked apple mixture and Gouda cheese slices. Cover with the remaining bread slices to form sandwiches.
4. Melt 1 tablespoon butter in the same pan over medium heat. Add the sandwiches and cook until golden brown on the first side, 3-4 minutes. Remove sandwiches from the pan; add another tablespoon butter. Once melted, return sandwiches to the pan and cook on the second side until bread is golden and cheese melts, 3-4 minutes more. (For 4 servings, cook in batches, adding 1 tablespoon butter per side.)
5. Meanwhile, trim and discard the root end from the lettuce; pat dry with paper towels. Chop the leaves into bite-size pieces. Halve the grape tomatoes. Trim and halve the cucumber lengthwise; slice into ¼-inch-thick half-moons. In a large bowl, combine the lettuce, tomatoes, cucumber and remaining apple slices. Toss with Italian dressing. Season with salt and pepper to taste.
6. Halve the sandwiches diagonally. Divide the salad and sandwiches between plates and serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Gouda with provolone, Havarti or a mild cheddar for a different flavor profile.

What can I use instead of fig mustard?

If you don’t have fig mustard, try honey mustard or a mix of Dijon mustard with a little honey.

How do I keep the sandwiches from getting soggy?

Make sure to cook the apple mixture until the water evaporates completely and avoid overloading the sandwich with wet ingredients.