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.
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
How to Make It
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.
Wow, so easy and incredibly tasty! We used prosciutto and a blend of arugula and baby spinach. I also tried to put the leftovers in wraps for lunch the next day, but they weren't very good. The toastiness and crunchiness and meltiness is really key here. Yum!
We made this tonight-- with French bread, pecorino romano cheese (where the heck do you buy manchego??), and proscuitto. And burned it slightly with the silly broiler. And it was STILL seriously one of the best sandwiches ever. Do not pass this one up!
This was incredibly delicious. Perfect blend of flavors. There was no Serrano at the Whole Foods, so I used Prosciutto. I used a Fuji Apple. Served with light chips (PopChips) and a cup of tomato soup.
So yummy, I had to eat a second sandwich!. :-) The blend of the flavors and textures is a great variation on a basic ham and cheese sandwich. My supermarket deli did not have serrano ham or regular sourdough, so I used ham-off-the-bone on seven grain sourdough with Macintosh apple (already had on hand). Kept an eye on the broiler and pulled the sandwich out after one minute so as not to burn. Three minutes would have been too much in my oven. A real keeper!
This sandwich was delicious! I made two changes.  I did not use mayonnaise,and I used only one teaspoon of olive oil. (Cooking Light is getting a bit too oil happy lately...) [2[ Because I was in a hurry, I did not broil the sandwich (although I probably will next time). Thus, it took me five minutes to make. The flavors come together nicely. I highly recommend this if you are looking for a quick, but ultra tasty, sandwich recipe.
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