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Grilled Cheddar and Apple Sandwich With Savory Raspberry Sauce

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“Adapted from a recipe at Pithy and Cleaver - - The raspberry sauce also makes a great salad dressing.”

Ingredients Nutrition


  1. In a food processor or blender, puree raspberries with honey, mustard and balsamic vinegar. Adjust seasonings to taste.
  2. Heat a cast-iron skillet over medium heat. Butter one side of each slice of bread. On two slices, spread raspberry puree on the unbuttered side. Place in skillet, buttered side down.
  3. Spread 1/4 of the grated cheese on each slice of bread, spreading out to edges. Place half the apple on each slice, and top each with half the remaining cheese (half the cheese on each sandwich, layered bread - puree - cheese - apple - cheese).
  4. Top each with one of the remaining slices of bread, buttered side up. Press down with a spatula. Turn heat down to low, cover loosely and cook 5 minutes.
  5. Carefully flip sandwiches over. Cook, uncovered, another 5 minutes. If bread is not browned enough, continue to cook, flipping at one minute intervals, until cheese is gooey and bread is browned. Serve with a salad dressed with remaining raspberry sauce.

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