Ingredients
Scale
- 4 slices Sourdough bread
- 4 oz Gruyère cheese, thinly sliced or grated
- 4 tbsp quality Apple Butter
- 2 tbsp unsalted butter, softened
- 1/4 tsp dried thyme
- A pinch of freshly ground black pepper
Instructions
- Step 1: In a small bowl, combine the softened unsalted butter with the dried thyme and a pinch of black pepper. Mix well until the thyme is evenly distributed throughout the butter mixture.
- Step 2: Take two slices of bread and spread a thin layer (about 1/2 tablespoon) of the plain side of the butter mixture onto one side of each slice. This will be the inside of the sandwich.
- Step 3: Flip the slices and generously spread 2 tablespoons of apple butter across the inside (unbuttered) surface of one slice, then layer the Gruyère cheese evenly over the apple butter. Top with the remaining slice of bread.
- Step 4: Using the remaining thyme butter, spread a generous layer onto the outside surfaces of the assembled sandwich.
- Step 5: Heat a non-stick skillet or griddle over medium-low heat. Place the sandwich in the pan and grill for 3 to 4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and the cheese is completely melted.
- Step 6: Remove the grilled cheese from the pan, let it rest for one minute, then slice diagonally and serve immediately.
Notes
- If you need to store components, assemble the sandwich no more than 24 hours ahead of time and keep it tightly wrapped in the refrigerator, cooking immediately before serving for peak crispness.
- The key to reheating is avoiding the microwave; instead, place the sandwich in a 300°F oven or air fryer for 5 to 7 minutes until the crust is revived and the cheese is just starting to melt again.
- Serve this savory-sweet treat alongside a simple, peppery arugula salad dressed with lemon and olive oil to provide a bright, acidic contrast to the rich Gruyère and apple butter filling.
- Chef's Tip: Use true medium-low heat and patience; this allows the crust to caramelize slowly without scorching the thyme-butter while giving the firm Gruyère adequate time to melt completely into a silky, cohesive filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American