Havarti Grilled Cheese Sandwich
Sweet stuff: Sautéed apples blend with havarti in this gourmet grilled cheese sandwich.



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April 2008

Product Reviews / Main Nibbles / Breads Products

Grilled Cheese Sandwich Recipes

Part V: Grilled Cheese Recipes With A Sweet Counterpoint







Grilled Havarti Sandwich With Spiced Apples

Instead of following the trend to “deconstruct” dishes, this grilled cheese sandwich “re-constructs” the cheese board, combining the cheese, the fruit and the bread into a sandwich. The sautéed apples turn a regular sandwich into a very special delight—like apple pie and cheese. A sharp Cheddar would go equally well as the havarti. In a way, it becomes a deconstructed/reconstructed apple pie with Cheddar.

Makes 4 servings.


  • 1/4 cup plus 3 tablespoons butter, softened, divided
  • 2 Granny Smith apples, cored and thinly sliced
  • 4 to 6 tablespoons sugar, to taste
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 8 thick slices rustic round loaf bread (French or Italian)
  • 8 thin slices Havarti cheese
Havarti Grilled Cheese Sandwich
Have a Havarti—with sautéed, spiced apples.


  1. Melt 3 tablespoons of butter in a skillet over medium heat.

  2. Add apples, sugar, cinnamon and cardamom; cook about 7 minutes, stirring frequently until most of the apple juices are reduced and the fruit is coated with a syrup.

  3. Remove pan from heat. Set aside.

  4. Place four slices of the bread on a griddle. Top each with one slice of Havarti, 1/4 of the spiced apples, another slice of Havarti, and top with the remaining slices of bread.

  5. Butter the sandwich tops. Turn over and butter again.

  6. Place griddle over medium heat. Brown sandwiches on each side 3 to 5 minutes, until golden and Havarti begins to melt.

  7. Cool 5 minutes before serving.

Mascarpone & Dulce De Leche Grilled Cheese Sandwich

A treat for the sweet-toothed, this grilled cheese recipe can be served at brunch or for dessert.


  • 4 ounces mascarpone
  • 2 tablespoons dulce de leche
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons butter, softened
  • 8 slices cinnamon-raisin bread
  • 2 tablespoons raspberry preserves


  1. In a small bowl, combine Mascarpone, dulce de leche and vanilla extract.

  2. Butter one side of each slice of bread.

  3. Spread the mascarpone mixture on the non-buttered side of 4 of the bread slices.

  4. Spread raspberry preserves on the non-buttered side of the remaining 4 slices of bread.

  5. Place one slice of bread with raspberry preserves on each mascarpone-topped bread slice, buttered sides out.

  6. Place sandwiches on an electric griddle heated to 350ºF, or in a preheated skillet or griddle over medium-high heat.

  7. Cook 1 to 2 minutes per side, or until bread is lightly toasted. Remove and serve immediately, unsliced.

Read our review of the mascarpone from Vermont Butter & Cheese, a NIBBLE Top Pick Of The Week.

Since cheese is very soft, it is better to serve these sandwiches whole, rather than slicing them in half. 


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Recipes © Copyright Jones Dairy Farm and Wisconsin Milk Marketing Board. Additional material Lifestyle Direct, Inc. All rights reserved. Images are copyright of their respective owners.

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