• Wash and dry all produce. • Halve, core, and thinly slice apple. Strip thyme leaves from stems; mince leaves until you have 2 tsp (3 tsp for 4 servings). • Heat a drizzle of oil in a large pan over medium-high heat. Add apple; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. • Add 1/2 tsp sugar (1 tsp for 4), minced thyme, and 1 TBSP water (2 TBSP for 4). Cook, stirring, until apple is caramelized and jammy, 2-3 minutes more. • Turn off heat. Season with salt and pepper; transfer to a small bowl.

• Place sourdough on a clean work surface. Spread half the slices with mustard, then top with mozzarella, caramelized apple, and cheddar. Place remaining bread slices on top to create sandwiches.

• Melt 1 TBSP butter in pan used for apple over medium heat. Add sandwiches and cook until golden brown on first side, 4-5 minutes. • Remove sandwiches; add another 1 TBSP butter to pan. Once butter has melted, return sandwiches to pan and cook on second side until bread is golden brown and cheese has melted, 4-5 minutes more. (For 4 servings, cook in two batches; repeat process with remaining sandwiches, adding 1 TBSP butter to the pan for each side.)

• While sandwiches cook, add arugula, cranberries, and sunflower seeds to a large bowl; toss with as much Honey Dijon Dressing as you like. Taste and season with salt and pepper. • Halve melts on a diagonal. • Divide salad and melts between plates. Serve with any remaining Honey Dijon Dressing on the side for dipping.