Dessert

Ultimate Gruyère Grilled Cheese Sandwich with Fig and Apple Recipe

Bylilan Sage January 13, 2026January 13, 2026

Introduction

This Ultimate Gruyère Grilled Cheese Sandwich with Fig and Apple combines savory, sweet, and tangy flavors in every bite. With melted Gruyère, crisp apple, and a touch of fig butter, it’s an elevated twist on a classic favorite that’s perfect for lunch or a cozy dinner.

The image shows two grilled sandwiches cut in half and stacked on a white plate with ridged edges, accompanied by wavy potato chips. Each sandwich has two slices of golden-brown toasted bread with a slightly crispy texture. Inside, the first layer has melted white cheese, the second layer includes fresh green spinach leaves, and the third layer reveals slices of red apple and dark spread, possibly chutney or jam, adding contrast and color. In the background, there is another white plate with similar sandwiches, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 slices sourdough bread
1 tablespoon mayo
1 ½ oz Gruyère cheese, grated
¼ apple, thinly sliced
1 tablespoon fig butter
½ tablespoon Dijon aioli (or 1 heaping teaspoon each Dijon mustard and mayo mixed together)
1 slice cooked bacon, chopped (optional)
Handful of arugula

Instructions

Step 1: Spread mayo on one side of each slice of bread. Flip the bread over and spread 1 tablespoon fig butter on one slice and ½ tablespoon Dijon aioli on the other.
Step 2: On the fig butter side, layer the apple slices, grated Gruyère, and bacon if using. Top with the second slice of bread, Dijon side down.
Step 3: Heat a nonstick skillet or griddle over medium heat and lightly coat with nonstick spray. Place the sandwich in the pan and press down gently. Cook for 2–3 minutes on each side until golden brown and the cheese is melted.
Step 4: Carefully open the sandwich just enough to tuck in the arugula. Serve immediately with fresh fruit, salad, potato chips, or a cup of soup.

Tips & Variations

For a vegetarian version, omit the bacon and add extra arugula or thinly sliced roasted red peppers for extra flavor.
Use fig jam as a substitute for fig butter if you prefer a smoother texture and sweeter taste.
Try swapping Gruyère for sharp white cheddar for a slightly different flavor profile.
Press the sandwich gently with a spatula or weighted lid to ensure even melting and to achieve a crisp crust.

Storage

Store any leftover sandwiches wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 1 day. Reheat in a skillet over medium heat until warmed through and the cheese melts again. Avoid microwaving to keep the bread crispy.

How to Serve

The image shows two grilled sandwiches cut diagonally and stacked on a white ridged plate with wavy potato chips beside them. Each sandwich has two layers of golden-brown toasted bread with a crispy texture. Inside, the bottom layer has melted cheese, bright green leafy spinach, and slices of red apple, while the top layer adds more melted cheese and additional spinach, showing a mix of creamy, fresh, and crunchy textures. In the background, there is another white plate with two more sandwiches and chips, all set against a white marbled surface with a soft striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Absolutely. While Gruyère offers a rich, nutty flavor and melts beautifully, cheeses like aged cheddar, fontina, or Swiss can also work well in this sandwich.

Is fig butter necessary or can I substitute something else?

Fig butter adds a unique sweetness that complements the cheese and apple. You can substitute with fig jam, or another fruit spread like apricot or raspberry preserves if you prefer.