I fell in love with so many things this summer.
Between mint green nail polish, neon pink jeans and a ridiculously indulgent chocolate explosion cake, one obsession stood out: grilled fruit and cheese sandwiches.
I couldn’t get enough of combining sweet fruit with melty cheese and a crisp grilled exterior. I tried so many variations that I didn’t even share them all—because there’s a line between enthusiastic and obnoxious, and I’m not ashamed to admit I sometimes cross it.
But trust me: the caramel apple grilled cheese really works.
After making the blackberry basil smash grilled cheese repeatedly this summer, I wanted a version that felt like fall. Brie felt like the obvious cheese choice—its creaminess pairs wonderfully with caramel, and apples are a natural fit. With thick multigrain or oat bread, a modest smear of caramel and the right amount of cheese, the sandwich is satisfying without feeling like a full-on carb coma. It’s perfect for lunch alongside a small salad or bowl of soup.
One important note: use a high-quality caramel. Look for a thick, creamy caramel that won’t run all over the skillet. If you can, buy a good jar from the gourmet section, try a specialty flavored caramel, or make your own. Using a rich caramel makes a big difference; thin, watery sauces won’t give you the same texture or flavor.
And use crisp, juicy apples—Honeycrisp or another firm, sweet variety is ideal. The contrast between the warm, melty brie, the sweet caramel and the slightly tart, crunchy apple is what makes this sandwich special. If you’re as obsessed with grilled cheese as I am, try this and then invite friends to join the club. You bring the wine.
Caramel Apple Grilled Cheese
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Ingredients
- 4 slices multigrain bread
- 2 tablespoons butter
- 4 ounces brie cheese
- 1 honeycrisp apple, thinly sliced
- 3-4 tablespoons your favorite caramel
Instructions
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Heat a large skillet or griddle over medium-low heat.
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Butter the outside of each bread slice. Place two buttered sides down in the hot skillet. Spread a little caramel on the bread, then top with about an ounce of brie on each sandwich. Add more caramel, arrange the apple slices, then finish with more caramel and the remaining brie. Top with the second slice of bread, buttered side up and spread with a bit of caramel.
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Cook until the bread is golden brown and the cheese is melted, flipping once. Serve warm.
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