Grilled Ham, Cheddar & Apple Sandwiches
Photo Credit : Styled and Photographed by Liz NeilyYield:
2 sandwichesIngredients
4 large slices crusty bread, preferably sourdough
1 ½ tablespoons salted butter, softened
2 teaspoons honey mustard
2 slices deli ham
½ large apple, very thinly sliced
6 ounces sharp cheddar, thinly sliced
6 fresh sage leaves
Instructions
Take one large and one medium heavy-bottomed skillet and set them both on the stovetop over medium heat, or preheat a panini press to 350 °F.
Butter one side of each slice of bread, then lay them butter-side down on a cutting board. Spread 1 teaspoon of honey mustard over each piece, followed by a slice of ham, then half of the apple slices, then half of the cheddar. Top with the remaining slices of bread, then butter their tops and press three sage leaves into each.
If using skillets, place the sandwiches, sage side down, into the large heavy-bottomed skillet. Set the smaller skillet on top. (If it isn’t very heavy, weigh it down with a filled kettle.) Remove this skillet “press” after 2 minutes, then flip the sandwiches and cook until the bottoms are nicely browned, 2 to 3 minutes more. If using a panini press, lay the sandwiches on the press and bring down the cover. Cook until the sandwiches are golden brown and the cheese is melted, 4 to 6 minutes.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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