Caramelized Apple and Gouda Chicken Sandwiches with Cucumber Tomato Salad

Indulge in a sophisticated take on the beloved grilled cheese sandwich. This recipe combines tender chicken, sweet caramelized apples and shallots and rich Gouda cheese, all nestled between slices of buttery toasted sourdough. A hint of fig mustard adds a tangy-sweet depth that perfectly complements the savory elements.

To balance the richness, we’ve included a refreshing side salad of crisp cucumber, juicy grape tomatoes and baby lettuce tossed in a zesty Italian dressing. This meal comes together in just 20 minutes, making it an ideal choice for a quick yet impressive dinner.

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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

12 ounce Chicken CutletsView 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 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 to a small bowl and wipe out the pan.
3. Place the sourdough slices on a clean work surface. Spread half of them with fig mustard. Top with the cooked apple mixture and Gouda cheese slices. Place the remaining bread on top 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, add another 1 tablespoon butter and melt. Return sandwiches to the pan and cook until the second side is golden and the cheese melts, 3-4 minutes more. (For 4 servings, cook in batches, adding 1 tablespoon butter per side.)
5. Meanwhile, trim the root end from the lettuce and pat dry with paper towels. Chop into bite-size pieces. Halve the grape tomatoes. Trim and halve the cucumber lengthwise, then slice into ¼-inch-thick half-moons. In a large bowl, combine the lettuce, tomatoes, cucumber and remaining apple slices. Add the Italian dressing and toss to coat. Season with salt and pepper to taste.
6. Halve the sandwiches diagonally. Divide the salad and sandwiches between plates and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Gouda with provolone, mozzarella or Swiss for a similar melt and flavor.

What can I use instead of fig mustard?

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

How do I make this recipe gluten-free?

Use gluten-free sourdough bread and ensure the fig mustard and Italian dressing are gluten-free.