Food Recipes Lunch Sandwiches & Wraps Cheesy Apple and Honey Butter Toast 5.0 (2) 2 Reviews Apple butter and melted mozzarella come together in this honey-butter toast with a golden, caramelized crust, ready in minutes. By Craig Ruff Craig Ruff Craig Ruff is a food editor and recipe developer at Food & Wine. He joined People Inc. as a fellow before moving into the test kitchen as a full time assistant, where he cross-tested and developed countless recipes for Food & Wine and other People Inc. food brands. Food & Wine's Editorial Guidelines Published on August 21, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling by Abby Armstrong Active Time: 10 mins Total Time: 15 mins Servings: 1 Jump to recipe Cooking the sandwich in a skillet produces an even golden crust in just 15 minutes.Granulated sugar and honey formed a deeply caramelized, crackly coating that contrasts beautifully with the tender bread and gooey cheese.Apple butter and mild mozzarella bring concentrated fruit flavor and savory, melty richness to balance the sweetness. Somewhere between a grilled cheese and the viral honey butter toast, this single-serving sandwich turns a handful of familiar ingredients into something dramatic. Thick slices of soft pain de mie are coated on every side with a mixture of butter, granulated sugar, and honey, then slowly browned until a glassy crust forms. Between these bread slices, a swipe of apple butter brings concentrated fruit flavor while mozzarella melts into a gooey, stretchy layer that keeps the sweetness in check. The key is patience. The bread is coated with honey butter, which is quick to burn, so a low-and-slow approach gives the cheese time to melt before the crust gets too dark. Rotating the sandwich as it cooks ensures the honey butter caramelizes evenly, and standing it upright in the skillet browns all sides, maximizing crunch. Once the toast leaves the skillet, a short rest on a wire rack lets the sugar shell form without trapping steam. The wait is well worth it: The crust becomes candylike, while the bread stays pillowy within. A final pinch of flaky salt sharpens the butter and honey and makes the fruit taste brighter. The sandwich works equally well as an indulgent breakfast, an afternoon snack, or a casual dessert for one at home. 10 Instant Upgrades to Your Grilled Cheese, According to Our Editors What kind of bread is pain de mie? Pain de mie is a classic French loaf with a soft crumb and very thin crust. It’s perfect for sandwiches or toast. If you are unable to source pain de mie, shokupan (Japanese milk bread) or thick-sliced white sandwich bread will also work. Keep the slices about 3/4-inch thick so the interiors stay soft and pillowy while the outside caramelizes. Notes from the Food & Wine Test Kitchen Stick with medium-low heat; the honey and sugar can darken before the mozzarella melts if the skillet gets too hot.Hold the sandwich upright with tongs to caramelize all four edges, giving each bite some of the crisp honey-sugar coating.Rest the toast on a wire rack for five minutes before serving so the caramelized exterior can harden slightly without steam softening the bottom. This recipe was developed by Jasmine Smith and Isabelle Easter; the text was written by Craig Ruff. Keep Screen Awake Ingredients 2 tablespoons unsalted butter, softened 1 1/2 tablespoons granulated sugar 1 tablespoon honey 1/8 teaspoon flaky sea salt, plus more for garnish 2 (3/4-inch) thick pain de mie bread slices, crusts removed (from 1 [2-pound] loaf) 1 tablespoon apple butter 1 1/2 ounces low-moisture whole-milk mozzarella cheese, thinly sliced Directions Stir together butter, sugar, honey, and salt in a small bowl until combined. Spread 1 tablespoon butter mixture evenly on one side of each bread slice. Place 1 bread slice, buttered side down, on a clean work surface. Spread with apple butter and top with mozzarella. Top with remaining bread slice, buttered side up. Spread remaining butter mixture evenly around sides of sandwich. Heat a medium nonstick skillet over medium-low. Cook sandwich, rotating occasionally, until bottom is deeply golden brown and cheese is melted, 5 to 7 minutes per side. Let sandwich cool slightly, 1 to 2 minutes, before toasting edges, if desired. While holding sandwich together with tongs, stand sandwich upright in skillet and continue to cook, until all edges are golden brown, about 1 minute per edge. Transfer sandwich to a wire rack. Sprinkle with additional flaky sea salt. Let stand until caramelized crust has hardened slightly, about 5 minutes. Serve immediately. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.