Apple, Ham, and Cheddar Melt
Filed Under: delicious sandwich recipes by chef montaser
Servs: 2 Prep: Cook:
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- add Ingredients
- add 1-1/2 tablespoons salted butter, at room temperature
- add 4 slices sourdough bread
- add 2 teaspoons whole-grain mustard
- add 1/3 large firm-tart apple (about 3 ounces; see "Apple notes," below), unpeeled cored, and sliced very thin
- add 4 ounces sharp Cheddar, aged Gouda, Gruyère, or Havarti cheese, thinly sliced
- You'll need one large skillet and one medium-size one, preferably cast-iron (the heavier the better). Set both skillets over medium heat and let them get hot.
- Meanwhile, butter one side of each bread slice; then lay slices butter side down on your cutting board. Spread equal portions of mustard on two slices; then divide apple slices into two portions and lay on top of mustard. Divide cheese slices and lay over apples. Top sandwiches with remaining bread slices, buttered side up.
- Lay sandwiches in the large skillet. Cook until bottoms are browned, 3-4 minutes; then flip. Set the preheated medium-size skillet on top of sandwiches as a press. (If your skillet isn't heavy, weigh it down with a water-filled kettle or a few large cans of tomatoes.) Cook until both sides are evenly browned, about 2 minutes more.
- Apple notes: Use whatever variety you have on hand, but a firm-tart apple goes well with the mustard and cheese in the sandwich