Apple and Comté grilled cheese

Ingredients

• 1 smallwhite onion
• 1Golden apple
• To tasteolive oil
• 2 slicesbread, such as wholemeal, country-style or sourdough
• 1 knobbutter
• 2 slicesComté
• 2–3 slicesCorsican lonzo (optional)
• To tastefresh thyme
• To tastesalt and pepper

Instructions

1. 1

   Slice the onion

   Finely slice the onion.

2. 2

   Prepare the apple

   Wash the apple and cut it into thin slices. Peel it first if you prefer.

3. 3

   Cook the onion

   Heat a frying pan over medium-high heat with a drizzle of olive oil. Fry the onion for 1–2 minutes.

4. 4

   Soften the apple

   Add the apple and thyme, season with salt and pepper, and fry until the apple is tender.

5. 5

   Butter the bread

   Spread butter over one side of each slice of bread.

6. 6

   Fill the sandwich

   Put the lonzo, cooked apple and onion, cheese and a little more thyme on one slice, then close the sandwich with the other slice.

7. 7

   Toast the sandwich

   Add a drizzle of olive oil to the same pan and toast the sandwich over medium-high heat until golden on both sides and the cheese has melted, about 2–3 minutes per side.

8. 8

   Serve and enjoy

   Serve with green salad if you like, and enjoy.

What is an apple and Comté grilled cheese?

It is a toasted cheese sandwich combining Comté, a French cheese from the Jura region, with sweet apple and onion. The mix of fruit, savoury cheese and crisp bread gives this version more contrast than a plain cheese toastie.

Cooking the apple and onion first helps soften them before they go into the sandwich. Thyme ties their flavours together, while optional Corsican lonzo adds a savoury, cured-meat layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 22g protein, 62g carbs, 28g fat.

Bread and apple provide most of the carbohydrates, while Comté supplies much of the protein and fat; butter and olive oil also contribute fat. Optional lonzo adds extra protein, fat and salt. Pair the sandwich with a generous green salad for a fresher, more balanced plate.

Choosing the ingredients

Bread: Wholemeal, country-style or sourdough all work; choose slices sturdy enough to hold the filling. A loaf with a firm crumb is less likely to become soggy.

Comté: Two slices give the filling its savoury, nutty character and melt between the bread. If the slices are thick, allow a little extra time for the centre to soften.

Apple and onion: A Golden apple brings sweetness, while the onion adds savoury depth. Fresh thyme gives the cooked fruit a fragrant edge.

Cook the filling until tender

Onion first: Give it 1–2 minutes in the pan before adding the apple, so it starts to soften. Keep the heat controlled and stir if it begins to catch.

Apple next: Thin slices cook quickly and are easier to fit into the sandwich. Stop when they are tender but still hold their shape.

Build a balanced filling

Layering: Spread the cooked apple and onion across the bread rather than piling them in one spot. Add the lonzo, if using, and place the Comté where it can melt against the filling.

Butter and oil: Butter the bread on the sides that face out, then use a drizzle of olive oil in the pan as directed. Together they help the exterior brown as the cheese melts.

Get the toast and melt right

Pan heat: Medium-high heat gives the bread colour, but a pan that is too hot can brown it before the Comté melts. If it colours quickly, lower the heat.

Doneness: Look for golden bread on both sides and melted cheese in the middle. The recipe gives a guide of about 2–3 minutes per side.

Serve it while warm

A green salad is the suggested accompaniment and brings a fresh contrast to the toasted, cheesy sandwich. Serve as soon as it is ready, while the bread is crisp and the Comté is still melted.

Recipe notes & tips

• Slice the onion and apple thinly so they cook evenly and fit neatly into the sandwich.
• Let the cooked apple and onion sit briefly in the pan if they seem very moist before assembling.
• Keep the filling spread in an even layer to make the sandwich easier to toast.
• Use medium-high heat as directed, but reduce it if the bread browns before the cheese melts.
• Serve straight away to enjoy the contrast between crisp bread and soft filling.

Variations

• Skip the lonzo: Leave it out for a meat-free version.
• Change the bread: Use wholemeal, country-style or sourdough according to what you have.
• Keep the apple skin: Leave it unpeeled for a little more texture.
• Adjust the thyme: Add a little more fresh thyme for a more pronounced herbal note.

Common mistakes to avoid

• Thick apple slices: They may stay firm; cut the apple thinly so it softens in the pan.
• Overcooking the onion: It can catch before the apple is ready; keep an eye on the pan and stir as needed.
• Overfilling the sandwich: The filling may spill out; spread it evenly and leave a little space at the edges.
• Pan too hot: The bread can brown before the cheese melts; lower the heat if it colours too quickly.
• Skipping the butter: The outside may not toast as evenly; butter one side of each slice as instructed.

How to store

This sandwich is best eaten freshly made, while the bread is crisp and the cheese is melted. If needed, refrigerate leftovers promptly in a covered container and reheat in a frying pan until hot; the bread may be less crisp after storage.

Frequently asked questions