Start by slicing the sourdough bread into four 1/2-inch slices. Aim for consistent thickness to ensure even cooking and golden crispness. Lay two slices on a clean surface, ready to layer with the ingredients.

On each of the two sliced pieces of sourdough, generously layer the camembert cheese, ensuring it covers the bread completely. Then, sprinkle fresh ground pepper, fresh thyme, and the bright lemon zest over the cheese.

Next, take your honeycrisp apple and slice it thinly, creating delicate pieces. Arrange the apple slices evenly on top of the camembert layer.

Grab the remaining two slices of sourdough and place sharp aged cheddar cheese on them, covering the bread well.

Carefully press the two sandwich halves together, making sure the apple sides are facing the cheddar.

Place a non-stick skillet over medium heat and allow it to warm. Lightly spray the pan with cooking oil to ensure the sandwiches don't stick.

Gently place the sandwich halves in the skillet, starting with the cheddar cheese side down. Cook for about 4-5 minutes, until the bread turns golden brown and the cheese begins to melt.

Carefully flip the sandwiches over using a spatula. Cook the other side for another 3-4 minutes or until it reaches a similar golden hue.

When both sides are golden and the cheeses have melded, remove the sandwiches from the skillet. Slice them in half using a serrated knife and serve immediately while warm.