Apple and Cheddar Sandwich


  • 1/2 cup apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons honey
  • 4 teaspoons whole-grain mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 2 small shallots, thinly sliced (about 1/3 cup)
  • 2 small garlic cloves, grated (about 1/2 teaspoon)
  • 1 tart green apple (such as Granny Smith) (unpeeled), cored and very thinly sliced crosswise
  • 1 tart-sweet apple (such as Honeycrisp) (unpeeled), cored and very thinly sliced crosswise
  • Salted butter, at room temperature
  • 8 slices soft multigrain sandwich bread
  • 4 to 8 ounces aged white cheddar cheese, thinly sliced
  • 1 1/3 cups packed baby arugula (or spring mix salad)


  1. Whisk together vinegar, oil, honey, mustard, pepper, and salt in a medium saucepan; bring to a simmer over medium, stirring occasionally to dissolve honey. Stir in shallots and garlic. Remove from heat.
  2. Place apple slices in a large, shallow, heatproof dish; pour hot vinegar mixture over apples, and toss to coat. Let stand at room temperature 45 minutes, tossing occasionally. Drain apples, and reserved vinegar mixture for later use on the bread.
  3. Spread a generous layer of butter on one side of the bread slice. Divide cheese, apple mixture, and arugula evenly on buttered sides of four bread slices. Top with remaining bread by drizzling it with a tablespoon of so of the reserved mixture. Serve immediately.

Source: Food and Wine – Apple and Cheddar Sandwiches