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Serrano, Manchego, and Apple Sandwiches

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 20 mins
Total time 20 mins
Yield Serves 4 (serving size: 1 sandwich)
Ashmead's Kernel, a very old English apple, is smallish and lumpy with a russet exterior that blankets the green skin. We like its crisp flavor here, though any apple would work.

Ingredients

  • 1 1/2 tablespoons canola mayonnaise
  • 2 teaspoons Dijon mustard, divided
  • 4 (1-ounce) slices sourdough bread, toasted
  • 1/4 cup sliced shallot
  • 4 ounces paper-thin sliced serrano ham or prosciutto
  • 1/3 cup (1 1/2 ounces) shredded Manchego cheese
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon olive oil
  • 1 teaspoon sherry vinegar
  • 2 cups arugula
  • 1 tart apple, peeled, cored, and thinly sliced

Nutrition Information

  • calories 298
  • fat 15.2 g
  • satfat 4.3 g
  • monofat 6 g
  • polyfat 2.2 g
  • protein 14.7 g
  • carbohydrate 27.3 g
  • fiber 2.4 g
  • cholesterol 29 mg
  • iron 2.5 mg
  • sodium 790 mg
  • calcium 213 mg

How to Make It

  1. Preheat broiler.

  2. Combine mayonnaise and 1 teaspoon mustard; spread mayonnaise mixture over each bread slice. Top each slice with 1 tablespoon shallot, 1 ounce ham, and 4 teaspoons cheese, and sprinkle evenly with 1/4 teaspoon pepper. Broil 3 minutes. Combine 1 teaspoon mustard, oil, and vinegar. Combine the arugula and apple slices in a bowl; drizzle with vinaigrette. Toss gently. Divide the apple mixture evenly among sandwiches, and sprinkle with remaining 1/4 teaspoon pepper.