Introduction

The Apple and Cranberry Grilled Cheese is a delightful twist on a classic comfort food. Combining the tartness of Granny Smith apples and sweetness of dried cranberries with melted sharp cheddar creates a perfect balance of flavors. It’s an easy recipe that elevates any lunch or snack time.

A close-up image of a toasted sandwich cut in half and stacked, showing three layers: the top and bottom slices of bread are golden brown and crispy with a slightly uneven charred surface; the first filling layer has melted pale yellow cheese with slices of light cream and red-skinned apple, slightly oozing out; the second filling layer includes the same melted cheese, apple slices, and a visible dark red jam or jelly spot, adding a glossy texture. The sandwich sits on a wooden board with small sprigs of green herbs around it, and the background is softly blurred with a hint of a red apple. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 slices sourdough bread (thick)
1 cup sharp cheddar cheese (shredded)
1 medium Granny Smith apple (thinly sliced)
1/4 cup dried cranberries
2 tbsp unsalted butter

Instructions

Step 1: Thinly slice the apple and prepare all your ingredients.
Step 2: Butter one side of each slice of sourdough bread.
Step 3: On the unbuttered side of one slice, layer half the cheddar cheese, followed by apple slices, dried cranberries, and then the remaining cheese. Top with the other slice of bread, buttered side up.
Step 4: Heat a skillet over medium heat and grill the sandwich for 3-5 minutes until golden brown. Carefully flip and grill the other side for an additional 3-4 minutes until crispy and cheese is melted.
Step 5: Remove from heat, let it cool slightly, then slice diagonally and serve.

Tips & Variations

For extra flavor, add a sprinkle of cinnamon on the apple slices before assembling.
Try swapping sharp cheddar for Gruyère or fontina for a different cheese experience.
If fresh cranberries are available, you can use them instead of dried, but cook them slightly beforehand to soften.
Use a panini press for quicker, even cooking if you have one.

Storage

Store any leftover grilled cheese wrapped in foil in the refrigerator for up to 2 days. Reheat in a skillet over low heat to maintain crispiness, or use a toaster oven. Avoid microwaving as it can make the bread soggy.

How to Serve

A close-up view of a triple-layer grilled cheese sandwich stacked on a white marbled surface, showing three slices of golden-brown toasted bread with a crispy texture. Between the layers, there are thick, creamy, gooey melted cheese layers with some red spots of jam or fruit spread visible, creating a contrast in color. Small green herb leaves are placed on top and between the layers of bread. The sandwich looks warm and melting, with cheese oozing slightly out of the sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, any sturdy bread like multigrain or rye works well, but sourdough’s tangy flavor complements the apples and cranberries best.

How do I prevent the sandwich from getting soggy?

Be sure to butter the bread well and cook on medium heat to crisp the outside while melting the cheese inside. Also, slice the apple thinly to avoid excess moisture.

Apple and Cranberry Grilled Cheese Recipe

Print Recipe

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5 from 598 reviews

A delightful and comforting Apple and Cranberry Grilled Cheese sandwich featuring sharp cheddar cheese melted between slices of buttery sourdough bread, complemented by thinly sliced tangy Granny Smith apples and sweet dried cranberries for a perfect balance of flavors.

Author: Stella
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 1 sandwich 1x
Category: Sandwich
Method: Frying
Cuisine: American

Ingredients

Scale

Ingredients

2 slices sourdough bread (thick)
1 cup sharp cheddar cheese (shredded)
1 medium Granny Smith apple (thinly sliced)
1/4 cup dried cranberries
2 tbsp unsalted butter

Instructions

Prepare Ingredients: Thinly slice the Granny Smith apple and gather all ingredients to have everything ready for assembling the sandwich.
Butter Bread: Spread unsalted butter evenly on one side of each slice of sourdough bread; these buttery sides will be on the outside to achieve a golden crust when grilled.
Assemble Sandwich: On the unbuttered side of one bread slice, layer half of the shredded sharp cheddar cheese, then add a layer of the thin apple slices followed by dried cranberries, and top with the remaining shredded cheddar cheese. Place the other slice of bread on top with the buttered side facing up.
Grill Sandwich: Heat a skillet over medium heat. Place the sandwich in the skillet and cook for 3-5 minutes until the bottom is golden brown and crispy. Carefully flip the sandwich and grill the other side for an additional 3-4 minutes until the bread is golden and the cheese has melted completely.
Serve: Remove the sandwich from the skillet and let it cool for a minute. Slice diagonally for an aesthetically pleasing presentation and serve warm.

Notes

Use thick slices of sourdough bread for best texture and structural integrity.
Granny Smith apples provide a tart contrast; other apples like Honeycrisp can be used for a sweeter profile.
Make sure to slice the apples thinly so they soften slightly during grilling.
Butter the bread generously for a crispy, golden crust, but adjust butter quantity for a lighter version.
Cook on medium heat to ensure the cheese melts without burning the bread.

Keywords: Apple grilled cheese, cranberry sandwich, sourdough sandwich, cheddar cheese sandwich, fall sandwich recipe