Ingredients

2 slices bread of choice (I use thawed gluten-free bread from Little Northern Bakehouse)
1 tbsp homemade mayo
1/2 favourite eating apple (I love Silken or Ginger Golds), thinly sliced
aged goat’s cheddar, shredded (amount depends on how cheesy you want it and bread size)

Method

1. Heat a medium sized pan over medium heat.
2. Spread a thin layer of mayo over 1 side of each slice of bread. This will be the outside of the grilled cheese.
3. Add one slice of bread to your heated pan, mayo side down. Top with your shredded cheese. Lay your apple slices on top of the cheese in even layers. Top with your second slice of bread, mayo side up.
4. Once the bottom is golden brown, flip the sandwich carefully. Cook on the other side until golden brown.
5. Cut your grilled cheese however you prefer and serve with your favourite sides.

Notes:

1. Mayo is my favourite spread for cooking my grilled cheeses. It gets it’s fat from oil and egg yolk instead of butter, which helps create the most deliciously crispy sandwich. If you don’t have any homemade mayo, use whatever you have available.
2. Eating apples are more crisp and sweet, and hold up to heat much better compared to their baking counterparts. Baking apples are typically much more crumbly and potato-like in texture on the inside. That said, if you use ingredients that you love the flavour of, you’re sure to enjoy the end product!
3. I use goat’s milk aged cheddar because it does not have lactose in it, and I am lactose-intolerant. It still has a bit of goat’s milk tang to it, but I really enjoy that in this grilled cheese. Use whatever you prefer and have available!
4. Pictured, I served my grilled cheese with butternut squash soup using my leftover Roasted Butternut Squash (made without maple syrup). To make this soup, I just sauté some onions, garlic, and sage, add in leftover roasted squash and bone broth, blitz with a hand blender (immersion blender) and then heat until ready to serve. I also like topping the soup with crispy prosciutto, which I just tear into pieces and crisp in the pan after my grilled cheese is done cooking. The reason I don’t have a specific recipe for this soup is because leftover soup is always best when it is improvised to your cravings!