Smoked Gouda & Apple Grilled Cheese

There is something so comforting about the smell of butter melting into bread. My aunt used to make grilled cheese whenever I visited her small apartment in the city, the scent filling her tiny kitchen while we talked about everything and nothing. This fancy version came about one rainy afternoon when I had smoked Gouda leftover from a dinner party and a crisp apple sitting on the counter.

Last autumn my neighbor texted at noon saying she was having one of those days. I made two of these sandwiches and we ate them standing in her kitchen while her toddler napped. The combination of warm melted cheese and bright crisp apple turned both of our afternoons around completely.

Ingredients

• Sourdough bread: The tangy flavor holds up against the smoke and creates the crispest exterior
• Smoked Gouda: This cheese melts beautifully and adds the most incredible depth
• Crisp apple: Granny Smith or Honeycrisp provide the perfect texture contrast
• Unsalted butter: Softened butter spreads evenly for that golden crunch
• Dijon mustard: Just a teaspoon adds a subtle kick that cuts through the richness

Instructions

Prepare the bread:

Spread softened butter on one side of each sourdough slice, making sure to cover every inch for even browning

Build the layers:

Place bread buttered side down and spread mustard on two slices if using, then layer half the smoked Gouda followed by thin apple slices

Add the finishing touches:

Top with remaining Gouda and close sandwiches with buttered sides facing out, then give them a gentle press to help everything settle

Grill to perfection:

Cook in a skillet over medium low heat for three to four minutes per side until golden brown and the cheese is completely melted through

Pin This

My husband was skeptical about apple in grilled cheese until he took that first bite. Now whenever we see smoked Gouda at the grocery store he gives me that knowing look and heads toward the produce section.

Making It Your Own

Try adding fresh thyme leaves or a handful of arugula inside before grilling. The peppery greens and herbs transform this into something that feels restaurant quality while still being comfort food.

Cheese Variations

Sharp cheddar works beautifully and Gruyère adds a lovely nutty sweetness. Sometimes I use half smoked Gouda and half regular Gouda to mellow the smokiness while keeping the flavor.

Serving Suggestions

A bowl of tomato soup is the classic partner but a simple green salad with vinaigrette cuts through the richness nicely. For a heartier meal serve alongside roasted tomato soup on cold winter evenings.

• Let sandwiches rest two minutes before slicing to prevent cheese from oozing out
• Cut on the diagonal for that classic diner look
• Serve immediately while the cheese is at its meltiest

Pin This

There is nothing quite like that first bite of warm crispy bread giving way to smoky cheese and sweet apple. This sandwich has become my go to whenever I need something that feels special but does not require any real effort at all.

Recipe Questions & Answers

→ What type of apple works best?

Granny Smith or Honeycrisp apples are ideal for their crisp texture and balanced sweetness that complements the smoky Gouda perfectly.

→ Can I use a different cheese?

Absolutely. Sharp cheddar adds bold flavor, while Gruyère offers a nutty, melt-in-your-mouth quality that pairs beautifully with apples.

→ Why use low heat for cooking?

Medium-low heat ensures the bread browns evenly and the cheese melts completely without burning, giving you that perfect golden crunch.

→ What should I serve alongside?

A warm bowl of tomato soup creates the classic pairing, or try a fresh green salad for a lighter accompaniment to balance the richness.

→ Can I make this ahead of time?

These are best enjoyed immediately for optimal texture. However, you can assemble them beforehand and cook when ready to serve.

→ How do I get extra crispy edges?

Press lightly with your spatula while cooking and ensure the butter is spread evenly to the edges for maximum golden crunch.