Fall Grilled Cheese with Apples, Honey and Crispy Sage
Print Recipe

Fall Grilled Cheese with Apples and Honey

Comfort food in one saucy handheld goddess! Rich, wholesome flavors melted together between two rustic, hearty slices of bread crisped in butter.
Course: Main Course
Cuisine: American
Keyword: Blue Cheese, Fall, Grilled Cheese
Servings: 1 person



Crispy Sage

  • 1 tablespoon olive oil
  • 6 leaves sage

Grilled Cheese

  • 2 slices hearty sourdough bread, ½" thick
  • 2 tsp butter, at room temperature
  • 2 oz Gruyère, rind removed, sliced thin and at room temperature
  • 1 oz Blue Cheese, crumbled and at room temperature
  • ¼ apple, sliced thin
  • 2 tsp good honey


Make the crispy sage

  • Heat olive oil in the skillet over medium-high.
  • Add the sage and cook for 2 minutes. Transfer to a paper towel to drain and cool.

Make the grilled cheese

  • Set the skillet over medium-low to preheat.
  • Smear the outside of each slice of bread with the butter.
  • Layer the gruyere evenly over the non-buttered side of the bread.
  • Layer the apples over the Gruyère.
  • Sprinkle the blue cheese over the apple slices.
  • Drizzle the honey in a zig-zag over the apples and cheese.
  • Close the sandwich, butter-side up.
  • Slide into the pan and let cook until golden brown and delicious, about 5 minutes.
  • Flip over, and cook another 5.
  • Let rest for 2 minutes, then top with sage, slice it in half, and go to town.


Don't use shitty honey. Shell out for something high-quality and preferably local.
If you skip the blue cheese, add another ounce of Gruyère.