Prep bread and spreads: Lay out the 4 sourdough slices on a clean workstation. Spread softened butter generously across one side of each slice (the exterior grilling side). Flip two slices over and spread 1 teaspoon of whole grain Dijon mustard on the interior sides.

Layer the cheeses & fillings: On the bottom buttered slices, add half the shredded sharp white cheddar. Layer the crispy turkey bacon strips and thin Honeycrisp apple slices evenly on top. Drizzle lightly with hot honey and sprinkle fresh thyme leaves.

Top and cap: Crown with the remaining white cheddar and smoked provolone (placing cheese on both sides acts as the delicious culinary glue). Cap with the remaining bread slices, buttered side facing outward.

Griddle low and slow: Heat a heavy cast-iron skillet or non-stick griddle over medium-low heat. Place the sandwiches in the dry hot skillet. Cover loosely with a lid or foil tent for 2 minutes to trap heat and ensure the interior cheese melts thoroughly without burning the crust.

Flip to golden perfection: Remove lid, press down gently with a spatula, and cook for 3 to 4 minutes until the bottom crust is deeply golden and crispy. Flip carefully and cook the second side for another 3 to 4 minutes until both sides are crunchy and cheese is molten and bubbling at the edges.

Slice and serve: Remove from skillet, let rest for 60 seconds on a cutting board, then slice diagonally. Serve warm with creamy tomato soup and crisp potato chips!