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• Five to six apples depending on the size. If your apples are large, you won't need as many. By cooking apple I mean an apple that is best for cooking and often a bit too tart to eat. In the U.K. this would be Bramley's, Blenheim Orange, Granny Smith. etc. In North America I recommend Granny Smith, Braeburn, and sometimes Golden Delicious or Fuji (because they hold their shape.)
• Use unsweetened frozen blueberries if using frozen. No need to thaw.
• I use salted butter.
• You can easily make your own self-rising flour by whisking together 1 cup (120g) of flour and 1 1/2 tsp baking powder, and 1/4 tsp salt.
• In the U.K. use caster sugar. You can use regular granulated sugar here in North America as it is finer than the granulated sugar in the U.K.

• I can appreciate that baby gem lettuce is not available everywhere. This is a type of lettuce with heads about the size of your fist, tightly compact leaves, shaped somewhat like a miniature Romaine/Cos lettuce. It has a somewhat bitter flavor. If you cannot get it, feel free to substitute any crisp, firm lettuce that you enjoy in the same measure.
• Feel free to adapt the fresh vegetable additions to ones that you have on hand and that you enjoy. There is no wrong about this.
• I use salted butter.
• Use any type of bread that is suitable for making a grilled cheese sandwich.
• Do grated your own cheese if possible and use a well flavored one.
• In a salad dressing, extra virgin olive oil matters as far as taste goes. Use a good one.
• I use an organic apple cider vinegar.
• Liquid honey is simply honey that has not been creamed or solidified in any way.
• Dijon mustard adds a hint of mellow heat and sharpness to the dressing. Do NOT use American mustard. It has far too sharp a vinegar flavor and the color is not appealing.
• Fresh thyme is best. I like the younger thyme leaves as they have a lovely tenderness.
• In the absence of fine sea salt, kosher salt may be used.

1. First make the dressing. Strip the leaves from the thyme sprigs and whisk half of them together the olive oil, vinegar, honey and mustard until thoroughly amalgamated. (Reserve the remaining thyme leaves for the sandwiches.)Season to taste with salt and pepper and set aside. (Alternatively you can shake the ingredients for the dressing together in a mason jar with a tight lid.)
2. Wash and dry the lettuce. Scatter the leaves onto four plates, tearing any larger leaves into bite sized pieces. Scatter the radish, onion and cucumber over top. (Make sure your leaves and all of your vegetables are dry. If you are adding any additional veggies, add them now.)
3. Spread the softened butter onto one side of each slice of bread.
4. Heat a large nonstick skillet over medium heat. Toss together the cheese and remaining thyme leaves. (Mix the cheese and thyme together evenly.)
5. Place 4 of the bread slices, butter side down into the heated pan. (You may need to work in batches.)
6. Divide the cheese/thyme mixture between each one, placing it evenly over top of each. Top the cheese with the remaining slices of bread, butter sides up. (If you are working in batches, you can keep the already grilled sandwiches warm in  low oven.)
7. Toast over medium heat, until golden brown on the outsides and the cheese is melted. Cut each sandwich into 3 or 4 pieces diagonally. (Bite sized works best. Cut in half on the diagonal and then cut each half into 3 or 4 pieces.)
8. Give the dressing a quick whisk and then drizzle some of the dressing over each salad. (Reserve some of the dressing for a final drizzle.)
9. Top each with 1 cut sandwich, and then drizzle the sandwiches with some of the dressing.
10. Garnish each salad with a small sprig of thyme if desired. Serve immediately! (This is not a salad that waits. To wait runs the risk of the dressing making your grilled cheese croutons soggy!)

✨Prep your greens well for the best texture

Make sure your baby gem lettuce is washed and thoroughly dried before assembling the salad. Wet leaves dilute the vinaigrette and make the salad less crisp. Your recipe specifically notes washing and drying the lettuce before scattering it onto plates .

✨Tear, don’t chop, your lettuce

Tearing the leaves into bite‑sized pieces (instead of cutting) keeps the edges soft and helps the greens stay fresher and crisper on the plate .

✨Slice the vegetables thinly for balance

The radishes, red onion, and cucumber are all slivered or thinly sliced in the recipe. This keeps the textures light and ensures they don’t overpower the grilled cheese pieces .

✨Use strong cheddar for maximum flavor

A good strong cheddar is key — it melts beautifully and gives the sarnies that savory punch that balances the sweet honey‑mustard vinaigrette. Your recipe calls for “good strong cheddar” for exactly this reason .

✨Butter the bread lightly but evenly

Softened butter spread on the outside of each slice ensures even browning and that perfect golden toastie finish. Make sure the butter reaches right to the edges for the best crispness .

✨Mix the cheese with thyme for extra flavor

Tossing the grated cheddar with the remaining thyme leaves before grilling adds a lovely aromatic note to the sandwiches. This small step makes a big difference in flavor depth .

✨Toast the sandwiches over medium heat

Medium heat allows the bread to crisp without burning while giving the cheese time to melt fully — DO NOT BE IN A RUSH .

✨Cut the sandwiches diagonally for the best presentation

Cutting each grilled cheese into 3–4 diagonal pieces creates those irresistible “crouton‑like” wedges that sit beautifully on top of the salad and show off the melted cheese inside .

✨Whisk the dressing again before drizzling

The vinaigrette naturally separates as it sits. Giving it a quick whisk before drizzling ensures the honey, mustard, oil, and vinegar are perfectly emulsified for the best flavor and texture .

✨Dress lightly — then finish with a second drizzle

Your method uses a clever two‑step dressing: a light drizzle over the greens first, then another over the grilled cheese pieces once they’re added. This keeps everything bright and flavorful without weighing the salad down .

✨Serve immediately for peak crispness

This salad is all about contrast — crisp greens, warm melty cheese, and bright vinaigrette. Serving right away ensures the sarnie pieces stay crisp and the greens stay fresh and lively