This quick lunch sandwich is easy, healthy, earthy, sweet and delicious. I can't believe how good all the flavors and textures were when combined. This recipe makes two sandwiches. Enjoy!
4 slice whole grain bread ( I like the 7-grain sour dough)
2 tsp coarse ground mustard (I love "Koops")
4 thin sandwich -size slices cheddar cheese
1 small gala apple, cored and very thinly sliced into circles
1 tsp honey
1 tsp roughly chopped rosmary
2/3 cup alfalfa sprouts OR thinly diced cabbage
1/8 tsp freshly ground pepper
Place the oven rack on the second highest shell and preheat oven to low broil. Place the bread on a sheet pan in a single layer and broil until toasted. Remove from the oven
Spread the mustard on the untoasted side of the bread, lay 2 pieces of cheese on each slice and half of the apple slices. Drizzle honey over the apple slices. Place the pan back in the oven and broil for 5 minutes, or until the apples become soft. Remove from the oven. Place the rosemary and sprouts or cabbage on top of the apples, sprinkle with pepper, then place the other piece of toasted bread on top.
"What is becoming clearer and clearer to me is that the most sacred moments, the ones in which I feel God's presence most profoundly, when I feel the goodness of the world most arrestingly, take place at the table."
Shauna Niequist, taken from her book, Bread and Wine; a love letter to life around the table, with recipes
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| Griddles Apple Cheddar Sandwiches with fresh herbs |
4 slice whole grain bread ( I like the 7-grain sour dough)
2 tsp coarse ground mustard (I love "Koops")
4 thin sandwich -size slices cheddar cheese
1 small gala apple, cored and very thinly sliced into circles
1 tsp honey
1 tsp roughly chopped rosmary
2/3 cup alfalfa sprouts OR thinly diced cabbage
1/8 tsp freshly ground pepper
Place the oven rack on the second highest shell and preheat oven to low broil. Place the bread on a sheet pan in a single layer and broil until toasted. Remove from the oven
Spread the mustard on the untoasted side of the bread, lay 2 pieces of cheese on each slice and half of the apple slices. Drizzle honey over the apple slices. Place the pan back in the oven and broil for 5 minutes, or until the apples become soft. Remove from the oven. Place the rosemary and sprouts or cabbage on top of the apples, sprinkle with pepper, then place the other piece of toasted bread on top.
"What is becoming clearer and clearer to me is that the most sacred moments, the ones in which I feel God's presence most profoundly, when I feel the goodness of the world most arrestingly, take place at the table."
Shauna Niequist, taken from her book, Bread and Wine; a love letter to life around the table, with recipes
