Rosemary Apple Butter Grilled Cheese Sandwiches

Mmmmm, grilled cheese sandwiches.  I love ’em.  Everything from the old classic American on white to my highest achievement in grilled cheese sandwich-dom, the Brie Croque Monsieur.  Oh, what a sandwich that was.  I still have dreams about it.

Anyway, I ran across this recipe on the very wonderful blog The Professional Palate, and not only did it look scrumptious, it called for apple butter.  For some reason, people tend to give me a lot of apple butter.  Which is perfectly fine, because I do like me some apple butter, but because of that I always have some in the house.  At this particular moment, the jar of apple butter I had in my pantry was this guy.

It reminded me of the Southern husband, so I decided this was a sign that I should make us these sandwiches for lunch last weekend.  That and the fact that I had all other ingredients hanging around.  That always has a big impact on what we have for lunch.  Dinner I plan ahead for…lunch, not so much.

It also calls for fresh rosemary, which I also have.  It’s migrated inside now that it is chilly out at night, but here’s the pretty picture I took of it last summer.

Bread, cheddar cheese, butter…ready to roll.  The original recipe calls for several kinds of cheese, and if I ever manage to be organized about lunch and plan ahead, I’m sure it is even better that way.  But I had my usual hunk of fabulous Cabot sharp cheddar in my fridge, so that’s what we had.

Butter the bread on one side, and spread apple butter on the other.  Go easy on the apple butter, otherwise it will taste like an apple butter sandwich.  Put your cheese slices and fresh rosemary on the apple butter side, and pop them in a nonstick pan over medium to medium high heat.  Cook them slowly and lovingly until they are a beautiful golden brown, flip them over and repeat.  Let them rest a minute or so, so that you can cut them in half without all the cheese oozing out onto the plate, and there you go – perfect and different grilled cheese sandwich.  

Have I mentioned that I love grilled cheese?

Rosemary Apple Butter Grilled Cheese Sandwiches
  • 2 slices of your favorite bread
  • One teaspoon butter, softened
  • 1 tablespoon apple butter
  • One teaspoon fresh rosemary leaves
  • Thinly sliced extra-sharp Cheddar cheese
  1. Smooth butter over one side of each bread slice; top other sides evenly with apple butter. Sprinkle rosemary over the side of the bread that is coated with apple butter. Top with sliced cheese and remaining bread slice, buttered side up.
  2. Heat nonstick griddle over medium-high heat. When hot, turn down heat to medium and grill sandwich 5 minutes on each side or until golden brown.
Recipe adapted from The Professional Palate


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  1. Joanne says

    I LOVE adding fruit to my grilled cheeses! Makes them THAT much better (and they're already pretty damn good, let's be honest).

  2. Regan - The Professional Palate says

    Thanks so much for the shout out!! Glad you liked and glad you were able to share with your fans. Many thanks.

  3. Barbara says

    Great idea to use rosemary! I'm totally addicted to brie, apple butter and a turkey slice done in panini form….now I'm going to add rosemary!

  4. says

    so I re-pinned this picture onto my piensrtet because it looked so yummy! And TODAY was the day I decided to make it! From the moment I got to work, I’ve started all my conversations off with Let me tell you about my grilled cheese. And everyone is riveted! (seriously, people’s eyes lit up when I told them the ingredients) One of my co-workers even came down to see it at lunchtime. I have to admit, mine didn’t come out as beautiful as yours, but it was amazingly delicious! So thank you for the idea! I think you should re-invent all food. And I will be waiting to see what you come up with next!

    • Kate says

      I’m so glad you loved it! I seriously think the possibility for grilled cheese sandwiches are endless…and now that summer is almost here, I’m looking forward to making them on the actual GRILL! Even better. :)

  5. Nicole says

    These look delicious! I’m curious if anyone has tried to pair these with soup, and if so, if you’ve found one to be successful. I’m a sucker for grilled cheese with roasted red pepper & tomato soup, but this apple butter seems like it would not go well with that.

    • Kate says

      I think you would want a very savory soup (like onion) that would play off the sweet apple butter. Although that roasted red pepper soup sounds pretty fab to me!


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