Serrano, Manchego, and Apple Sandwiches

Photo: Randy Mayor; Styling: Cindy Barr
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.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

October 2011