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Gourmet Apple and Cheese Sandwich with Pickled Apples Recipe

Gourmet Apple and Cheese Sandwich with Pickled Apples Recipe
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★★★★★

4.9 from 14 reviews

A sophisticated and gourmet sandwich featuring thinly sliced aged white cheddar, quick-pickled tart and tart-sweet apples in a warm honey-mustard vinaigrette, paired with peppery baby arugula and soft multigrain bread. This recipe balances sweet, tangy, sharp, and peppery flavors with contrasting textures for an elevated lunch experience.

Ingredients

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

  1. Make warm honey-mustard vinaigrette: In a medium saucepan, whisk together apple cider vinegar, extra-virgin olive oil, honey, whole-grain mustard, black pepper, and kosher salt. Warm over medium heat and bring to a gentle simmer while stirring to dissolve the honey completely. Stir in the thinly sliced shallots and grated garlic, then immediately remove from heat.
  2. Quick-pickle the apples: Place the very thinly sliced tart green apple and tart-sweet apple in a large heatproof shallow dish. Pour the hot honey-mustard vinaigrette evenly over the apples and toss gently to coat every slice. Let the apples stand at room temperature for 45 minutes, tossing occasionally to ensure even pickling. After 45 minutes, thoroughly drain the apples in a colander, discarding excess liquid to avoid soggy bread.
  3. Butter the bread: Spread a generous layer of room-temperature salted butter on one side of each slice of the soft multigrain sandwich bread to add richness and prevent sogginess.
  4. Assemble sandwiches: On four buttered bread slices (buttered side up), layer thinly sliced aged white cheddar evenly, topped with a generous layer of the drained pickled apples, and finish with a handful of packed baby arugula. Cover each with the remaining bread slices, buttered side down, and gently press together. Slice each sandwich in half and serve immediately for best flavor and texture.

Notes

  • Make-ahead tip: The quick-pickled apples can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator; ensure they are well drained before assembling sandwiches.
  • Use a mandoline or a very sharp knife for uniformly thin apple slices to prevent overpowering crunch and ensure ease of eating.
  • Drain apples thoroughly after pickling to prevent a soggy sandwich; pat with paper towels if necessary.
  • Use sharp, aged white cheddar for bold flavor that balances the tangy apples and peppery arugula; milder cheeses may be overwhelmed.
  • For a lighter version, reduce the amount of butter or replace with hummus or light olive oil-based mayonnaise and use reduced-fat cheddar and whole-grain bread for extra fiber.

Nutrition

Keywords: apple cheddar sandwich, arugula sandwich, gourmet sandwich, multigrain sandwich, pickled apples, quick pickles, honey-mustard vinaigrette, aged white cheddar

Find it online: https://savorandsimmer.com/gourmet-apple-and-cheese-sandwich-with-pickled-apples-recipe/