You’ll be using sourdough bread as the base for this sandwich, and on the inside, there’ll be cheddar cheese, brie cheese, apple slices (any kind will do, but Morone notes that she likes to use granny smith or gala), honey, and arugula. Instead of using butter to get the bread nice and toasty, you’ll use mayonnaise, something that Morone describes as a special method. “A lot of grilled cheese recipes have you spread butter on the bread, but butter is harder to spread, and putting mayo on the bread will make the sandwich brown more evenly and gives it a nice crispy exterior,” she explains.
