• Wash and dry produce.

• Halve, core, and thinly slice half the apple (all for 4 servings).

• In a small bowl, stir together Dijon and jam.

• Lay bread out on a clean work surface. Spread half the bread slices with cranberry-Dijon jam. Layer with cheddar and as many apple slices as you like. Top with Monterey Jack and remaining bread slices.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add sandwiches. Cook until bread is golden brown and cheese melts, 3-4 minutes per side. TIP: You may need to work in batches, adding another drizzle of oil for each batch.

• Cut grilled cheese sandos in half on a diagonal and divide between plates. Serve with any remaining apple slices.