Turkey, Cheddar, and Apple Grilled Cheese with Gochujang Mayo
Grilled Cheese, Meet Apples
One of my all time favorite things to do when cooking is taking a classic comfort food and elevating it in some way shape or form. Whether that’s bringing in higher quality ingredients, plating it nicely, or adding extra components to up the flavor factor. This grilled cheese is one of those dream plates where the extra items take comfort food from delicious to WOW!
It has the melty, crunchy combo you love from a classic grilled cheese, but adds the smoky spice of gochujang, the sweet crunch of fresh honeycrisp apples, the punchy flavor of sourdough, and the extra sticky sweetness of honey over the top.
For real, this is likely the best sandwich I’ve ever made. It was an absolute hit at our house and will likely be on repeat for the rest of Fall!
Tips for Making the Turkey, Cheddar, and Apple Grilled Cheese with Gochujang Mayo
- The greatest tip I ever read for making grilled cheese came from one of Anthony Bourdain’s cookbooks. Rather than use butter or oil to brown your grilled cheese, use mayo. The oil from the mayo gives you a great browning on the sandwich, and a more even browning on the sandwich (no more half burned half pale grilled cheeses)! Plus it tastes delicious. Even if you don’t love mayo, give it a try!
- The second tip I’ve learned in my years of making grilled cheese sandwiches is to use freshly shredded cheese. It melts more evenly and gives more opportunity for cheesy drip off the sandwich and who doesn’t love some crispy, cheese bits?
- While this could be enjoyed throughout the year, it’s best made in early fall when honeycrisp apples are at peak ripeness
- My last tip for a successful loaded grilled cheese, sandwich the inside of your sandwich with cheese. The cheese melting into each slice of bread will create a glue for your sandwich, making it easier to flip and serve.
Recipe Details
If you’ve made grilled cheese before, you’ve already received all the training you need to make this sandwich! The only difference will be to add a couple extra layers in between the slices of bread to really zhuzh it up!
You’ll start like a typical grilled cheese sandwich by preheating a frying pan or cast iron skillet over medium heat. While the pan is heating, mix up the gochujang mayo by stirring the mayo and gochujang paste in a small bowl until evenly combined. Spread mayo on two slices of bread and place on slice, mayo side down, into the warmed skillet.
On top of the slice of bread in the skillet, begin building your layers. Add a dollop of gochujang mayo, most of the shredded cheddar cheese, the turkey slices, and apple slices. Add the rest of the shredded cheese over the apples, an extra dollop of gochujang mayo, and the second slice of bread.
Let the sandwich toast for a couple minutes, until the bread is browned to your liking, and then flip the sandwich over to toast the other side. Toast the second side until browned, two to three minutes. Remove the grilled cheese from the pan and place on a plate.
Drizzle the honey over the sandwich and sprinkle the crushed red pepper flakes if you want it a little extra spicy. Slice in half and serve!
Love Grilled Cheeses?
Try these cheesy, melty recipes too!
If you make this Turkey, Cheddar, and Apple Grilled Cheese with Gochujang Mayo, let me know! I’d love to hear how they turn out and see your photos!
An up-leveled version of the childhood classic, this turkey, cheddar, and apple grilled cheese with gochujang mayo sandwich makes for a great comfort food that leaves you feeling satisfied.
- 1/4 cup plus 1 tablespoon of mayo, divided
- 1 tbsp gochujang paste
- 2 slices of sourdough bread
- 1/2 cup shredded cheddar cheese
- 3 slices oven roasted turkey deli meat
- 3 thin slices of honeycrisp apple
- 1 tsp honey
- Red pepper flakes (optional)
In a small bowl, mix ¼ cup of mayo with 1 tablespoon of gochujang paste until evenly distributed. Taste and adjust the ratio of mayo to gochujang to your liking.
Preheat a frying pan or cast iron skillet over medium heat.
Spread 1 tablespoon of mayo over each slice of sourdough bread (½ tablespoon on each). Place one slice of bread, mayo side down, into the warmed pan or skillet.
Dollop half of the gochujang mayo on top of the bread in the skillet, and spread to each side of the slice.
Place the shredded cheddar cheese over the gochujang mayo, setting some aside for later. Arrange the 3 slices of turkey deli meat and 3 thin slices of honeycrisp apples over the cheese. Sprinkle the remaining shredded cheddar cheese over the apples.
Spread the rest of the gochujang mayo on the inside of the second slice of bread and place on top of the apples, plain mayo side out.
After 2-3 minutes, when the bottom of the sandwich is browned and the cheese has started to melt, flip the sandwich over, being careful to not lose any of the sandwich components.
Let the sandwich cook another 2-3 minutes, until the second slice of toast is browned to your liking and the cheese has melted. Remove from the pan and set on a plate.
Drizzle 1 teaspoon of honey over the sandwich and sprinkle crushed red pepper flakes over the top of the sandwich if desired. Slice into two halves and enjoy!
