There is something so comforting and nostalgic about a perfectly melty grilled cheese. When done right, it is irresistible. We’re giving this classic childhood favorite a bit of an upgrade: sourdough grilled cheese, loaded with freshly grated extra sharp cheddar, thinly sliced apple, and… truffle salami!
It’s crunchy, melty, a little sweet from the apple, has the slightest tang from Dijon mustard, but with an unmistakable truffle flavor. Seriously, if a classic grilled cheese is the cute girl at the party, this sourdough grilled cheese is its way hotter big sister. Swoon.
Ingredients For Sourdough Grilled Cheese
- Sourdough bread
- Unsalted butter (room temperature please!)
- Extra sharp cheddar cheese, freshly grated
- 1 large apple
- Truffle salami (or other Italian cured meat, thinly sliced)
- Dijon mustard
You’ll also need nonstick cook spray for the skillet or griddle!
Looking for a great side dish for grilled cheese during the cooler months? It’s definitely roasted tomato soup for us! In the summer, however, we love to serve this with cool, creamy mozzarella caprese gazpacho.
How To Make A Grilled Cheese Sandwich
- Assemble the grilled cheese. Preheat a large skillet or griddle to medium-low heat, then coat with cooking spray. Spread a thin layer of butter onto each slice of bread. Turn bread over., then place ¼ of the grated cheese on a slice of bread. Top with a layer of apples and salami, then add another ¼ of grated cheese.
- Finish assembling. Take top slice of bread and spread a thin layer of Dijon mustard on top, then flip and place mustard side down on top of sandwich. Set aside and assemble remaining sandwich.
- Cook the grilled cheese sandwich. Carefully place sandwiches in pre-heated skillet and cook until cheese has melted and bread is golden brown and crispy, about 3-4 minutes per side. Serve immediately.
Tips For The Best Grilled Cheese
- Don’t use super thick slices of bread. If the bread is too thick, it’ll brown before the cheese melts. No good! Stick to ½” to thinner!
- Use high quality ingredients! This is the easiest way to take your grilled cheese sandwich to the next level. We recommend sourdough, extra sharp cheddar (freshly grated, if possible!), and your favorite salami!
- Corner to corner coating. What do we mean by that? Schmear the butter from edge to edge before cooking the grilled cheese. You want your bread to be entirely golden brown, right? Trust us — butter is the key!
- Make sure any additions are cut evenly. It’s helpful for the apple and salami to be sliced in a similar thickness!
- Don’t raise the heat! I know it’s tempting to cook over medium-high, but keep the temperature at medium-low. This allows the cheese to melt on the inside before the crust gets too dark!
We’ve tried spreading mayonnaise on the bread before cooking, but have a strong preference for butter. If you really love mayo, go for it!
Variations On Sourdough Grilled Cheese
Okay, listen — the world is your oyster! You can substitute any type of cheese you love most, this is a judgment free zone. Fontina, American, Meunster, gruyere, whatever you’ve got on hand that will melt is great.
Want to use a different fruit? Add pears instead. Don’t have salami? Try adding bacon! And my absolute favorite addition? Caramelized onions. Check out our mini grilled cheese with brie and caramelized onions! So, so delish.
Alright, enough chit chat, it’s time to get in the kitchen and whip up one of these bad boys asap! You will not regret one single bite.
If you make this Sourdough Grilled Cheese recipe, please let us know by leaving a review and rating below!
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More lunch recipes:
- Deconstructed falafel sandwich
- Homemade black bean burgers
- White bean salad with tuna
- Potato Galette
- Greek salad
Sourdough Grilled Cheese Recipe
Equipment
Ingredients
- 4 slices sourdough bread
- 3 Tbsp unsalted butter room temperature, divided
- 2 cups grated cheddar cheese
- 1 large apple cored, cut into half moons
- 2 oz truffle salami or other Italian cured meat, thinly sliced
- 2 Tbsp Dijon mustard
- Nonstick cooking spray
Instructions
- Assemble the grilled cheese. Preheat a large skillet or griddle to medium heat, then coat with cooking spray. Spread a thin layer of butter onto each slice of bread. Turn bread over., then place ¼ of the grated cheese on a slice of bread. Top with a layer of apples and salami, then add another ¼ of grated cheese.
- Finish assembling. Take top slice of bread and spread a thin layer of Dijon mustard on top, then flip and place mustard side down on top of sandwich. Set aside and assemble remaining sandwich.
- Cook the grilled cheese sandwich. Carefully place sandwiches in pre-heated skillet and cook until cheese has melted and bread is golden brown and crispy, about 3-4 minutes per side. Serve immediately.
Notes
- Don’t use super thick slices of bread. If the bread is too thick, it’ll brown before the cheese melts. No good! Stick to ½” to thinner!
- Use high quality ingredients! This is the easiest way to take your grilled cheese sandwich to the next level. We recommend sourdough, extra sharp cheddar (freshly grated, if possible!), and your favorite salami!
- Corner to corner coating. What do we mean by that? Schmear the butter from edge to edge before cooking the grilled cheese. You want your bread to be entirely golden brown, right? Trust us — butter is the key!
- Make sure any additions are cut evenly. It’s helpful for the apple and salami to be sliced in a similar thickness!
- Don’t raise the heat! I know it’s tempting to cook over medium-high, but keep the temperature at medium-low. This allows the cheese to melt on the inside before the crust gets too dark!
The grilled cheese was amazing! One of the best I’ve ever had. Would you be able to share the salad recipe from the photos? It looks great. Many thanks!
Love hearing this!! The salad is actually a bagged mix from Trader Joe’s if you can believe it! I want to say it’s called ‘Broccoli and Kale Slaw’ — I dressed it lightly with a homemade balsamic vinaigrette, but any dressing would be wonderful, it’s very neutral! Thanks so much for the review 🙂 xo, Ari
I have been cooking your recipes nonstop, nothing that I have made so far has disappointed me. I just wanted to tell you how incredible you are and how insane your recipes are. Thank you so much for sharing.!!! I feel like I’m becoming a little chef thanks to you
Oh my gosh, Daniela, THANK YOU!! Your support means the world to me and I’m so grateful you’re gaining confidence in the kitchen. Isn’t that the best feeling?! You got this! xo, Ari