1 Granny Smith apple--peeled, cored and cut into 1/4-inch matchsticks
2 teaspoons fresh lemon juice
1/2 medium onion, thinly sliced
2 tablespoons mayonnaise
Salt and freshly ground pepper
4 tablespoons unsalted butter
Eight 1/2 -inch-thick slices of raisin pumpernickel bread
1/2 pound sharp Cheddar cheese, cut into 8 thin slices
3/4 pound baked cured ham, cut into 16 slices
2 cups arugula, torn into bite-size pieces
How to Make It
In a small skillet, stir the curry powder over moderately high heat until fragrant, about 15 seconds; let cool. In a medium bowl, toss the apple with the lemon juice. Add the onion, mayonnaise, toasted curry powder and a pinch each of salt and pepper and toss again.
Melt 1 tablespoon of the butter in a large skillet. Set 2 slices of bread in the skillet and top each with a slice of Cheddar, 4 slices of ham, 1/3 cup of the curried apple, another slice of Cheddar and a slice of bread. Weight down the sandwiches with a medium, heavy skillet and cook over moderate heat until the bottoms are toasted and the cheese on the bottom has melted, about 5 minutes. Turn the sandwiches over, press them down and add 1 more tablespoon of butter to the skillet. Brown the second sides, about 5 minutes. Separate the sandwiches between the ham slices and add 1/2 cup of the arugula to each, then reassemble them. Transfer to plates and repeat with the remaining ingredients to make 2 more sandwiches.
Wine Recommendation: Ham, curried apple, and arugula--what's needed here is a white with a spicy-fragrant attitude to match. An Alsace Tokay Pinot Gris, such as the 1995 Léon Beyer or the 1993 Hugel Cuvée Tradition, would be just the ticket.
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