• Wash and dry produce.

• Halve, peel, and thinly slice shallot. Halve and core apple; thinly slice into half-moons.

• Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add shallot, half the apple, ¼ tsp thyme (½ tsp for 4), and salt; cook, stirring occasionally, until slightly tender, 3-4 minutes.

• Add 2 TBSP water (4 TBSP for 4). Cook, stirring continuously, until water has evaporated, 30-60 seconds; season with pepper.

• Turn off heat; transfer to a small bowl. Wipe out pan.

• Place sourdough on a clean work surface. Spread half the slices with fig mustard, then top with cooked apple and gouda. Top with remaining bread 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, 3-4 minutes.

• Remove sandwiches from pan; add another 1 TBSP butter. Once melted, return sandwiches to pan and cook on second side until bread is golden brown and cheese melts, 3-4 minutes more. (For 4 servings, cook in batches, adding 1 TBSP butter per side.)

While sandwiches cook, halve cucumber lengthwise; slice into 1/4-inch-thick half-moons. Halve grape tomatoes. Dry lettuce thoroughly; chop into bite-size pieces.

• Meanwhile, trim and discard root end from lettuce; thoroughly pat dry  with paper towels. Chop leaves into bite-size pieces. Halve tomatoes. Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons. 

• In a large bowl, toss lettuce, tomatoes, cucumber, and remaining sliced apple with dressing. Taste and season with salt and pepper.

• Halve sandwiches on a diagonal.
• Divide salad and sandwiches between plates and serve.