Begin by slicing the fresh sourdough bread into four 1/2-inch thick pieces, ensuring they are uniform for even cooking.

On two slices of sourdough, arrange a generous layer of creamy camembert cheese. Sprinkle chopped fresh thyme, a hint of bright lemon zest, and freshly ground pepper on top.

Thinly slice the honeycrisp apple, and gently layer the slices over the camembert cheese mix on the bread.

On the remaining two slices of sourdough, layer the sharp aged cheddar cheese. Carefully place the apple-topped slices over the cheddar side, creating two complete sandwiches.

Preheat a non-stick skillet over medium heat, adding a light drizzle of avocado oil to coat the bottom.

Place the sandwiches with the cheddar side down in the skillet. Cook for approximately 4-5 minutes, or until the bread is beautifully golden brown and crisp.

Carefully flip the sandwiches using your spatula, and spray the tops with a little avocado oil. Cook for another 4-5 minutes.

Remove the sandwiches from the skillet and let them rest for a moment. Using a serrated knife, slice each sandwich in half to reveal the gooey, melty interior.