Description
What You’ll Need: Ingredients. A crisp-tangy quick-pickled apple filling layered with aged white cheddar and peppery arugula on soft multigrain bread. Minimal effort, big flavor.
Ingredients
Units
Scale
For the Quick-Pickled Apples
- 1/2 cup apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 2 Tbsp honey
- 4 tsp whole-grain mustard
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp kosher salt
- 2 small shallots, thinly sliced ((about 1/3 cup))
- 2 cloves small garlic, grated ((about 1/2 tsp))
- 1 tart green apple (e.g., Granny Smith), very thinly sliced
- 1 tart-sweet apple (e.g., Honeycrisp), very thinly sliced
For the Sandwiches
- salted butter, at room temperature (for spreading on bread)
- 8 slices soft multigrain sandwich bread
- 4-8 oz aged white cheddar cheese, thinly sliced
- 1 1/3 cups packed baby arugula
Instructions
- Make warm honey-mustard vinaigrette: In a medium saucepan, whisk vinegar, olive oil, honey, mustard, pepper, and salt. Bring to a gentle simmer, stirring to dissolve honey. Stir in shallots and grated garlic, then remove from heat.
- Quick-pickle apples: Place thinly sliced apples in a heatproof shallow dish. Pour hot vinaigrette over apples; toss to coat. Let stand 45 minutes at room temp, tossing occasionally. Drain thoroughly and discard excess liquid.
- Butter the bread: Spread a generous layer of room-temperature butter on one side of each slice of multigrain bread.
- Assemble sandwiches: On four slices (buttered side up), layer sliced aged cheddar, a generous layer of drained pickled apples, and baby arugula. Top with remaining bread slices (buttered side down). Slice in half and serve immediately.
Notes
Make-ahead tip: Pickled apples can be made a day ahead; store drained in the fridge. Add a smear of Dijon for extra tang or swap cheddar for Manchego or Gouda.
- Prep Time: 20 minutes
- Category: Lunch, Main Course, Sandwiches
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 20
- Fat: 38
- Saturated Fat: 15
- Carbohydrates: 50
- Protein: 18
