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 Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 298
  • Fat: 15.2g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2.2g
  • Protein: 14.7g
  • Carbohydrate: 27.3g
  • Fiber: 2.4g
  • Cholesterol: 29mg
  • Iron: 2.5mg
  • Sodium: 790mg
  • Calcium: 213mg


  • 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


  1. 1. Preheat broiler.
  2. 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.
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