We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.
Recipe information
Yield
8 Servings
Ingredients
Preparation
Step 1
Spread 8 slices of bread with mustard; top with half of cheese, then spinach, and apple slices. Season with salt and pepper and top with remaining cheese and bread; butter tops.
Step 2
Heat a large skillet over medium. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until underside is toasted , about 2 minutes.
Step 3
Butter tops, turn, and cook until second side is toasted and cheese is melted, about 2 minutes. Transfer sandwiches to a wire rack and let cool slightly (this will keep the cheese from squeezing out when you slice them). Cut each sandwich in half on a diagonal.
Step 4
Do ahead: Grilled cheese can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat in a 350° oven.
