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I saw this recipe in Cook’s Country Magazine and they intrigued me, so I made them tonight. They were delicious! Don’t skip the pickled apples, they are so good.
Cook’s Country Turkey, Cheddar, and Pickled Apple Sandwiches
Feb/Mar2021
Serves 4
INGREDIENTS
1 cup cider vinegar
5 tablespoons honey, divided
¾ teaspoon table salt, divided
1 apple, cored, halved, and sliced thin
½ cup mayonnaise, divided
¼ cup whole-grain mustard
2 teaspoons minced fresh rosemary
8 slices hearty multigrain sandwich bread
8 slices cheddar cheese (8 ounces), divided
1 pound thinly sliced smoked turkey
INSTRUCTIONS
Adjust oven rack to middle position and heat oven to 425 degrees. Microwave vinegar, ¼ cup honey, and ½ teaspoon salt in bowl until bubbling, about 3 minutes. Stir in apple and let stand for 5 minutes. Drain apple (brine can be saved and reused up to 2 more times).
2
Whisk ¼ cup mayonnaise, mustard, rosemary, remaining 1 tablespoon honey, and remaining ¼ teaspoon salt together in bowl. Spread 1 side of each slice of bread with remaining ¼ cup mayonnaise. Flip bread and distribute mayonnaise-mustard mixture among slices. Distribute 4 slices of cheddar among 4 slices of bread, followed by turkey; apple; remaining 4 slices of cheddar; and remaining 4 slices of bread, mayonnaise side up.
3
Transfer sandwiches to rimmed baking sheet and bake until cheddar is melted, about 15 minutes, flipping sandwiches halfway through baking. Serve.
Charlene’s notes 4-10-2021: These sandwiches are excellent! The pickled apples are really wonderful on them, so don’t skip them.
Cook’s Country Turkey, Cheddar, and Pickled Apple Sandwiches
Feb/Mar2021
Serves 4
INGREDIENTS
1 cup cider vinegar
5 tablespoons honey, divided
¾ teaspoon table salt, divided
1 apple, cored, halved, and sliced thin
½ cup mayonnaise, divided
¼ cup whole-grain mustard
2 teaspoons minced fresh rosemary
8 slices hearty multigrain sandwich bread
8 slices cheddar cheese (8 ounces), divided
1 pound thinly sliced smoked turkey
INSTRUCTIONS
Adjust oven rack to middle position and heat oven to 425 degrees. Microwave vinegar, ¼ cup honey, and ½ teaspoon salt in bowl until bubbling, about 3 minutes. Stir in apple and let stand for 5 minutes. Drain apple (brine can be saved and reused up to 2 more times).
2
Whisk ¼ cup mayonnaise, mustard, rosemary, remaining 1 tablespoon honey, and remaining ¼ teaspoon salt together in bowl. Spread 1 side of each slice of bread with remaining ¼ cup mayonnaise. Flip bread and distribute mayonnaise-mustard mixture among slices. Distribute 4 slices of cheddar among 4 slices of bread, followed by turkey; apple; remaining 4 slices of cheddar; and remaining 4 slices of bread, mayonnaise side up.
3
Transfer sandwiches to rimmed baking sheet and bake until cheddar is melted, about 15 minutes, flipping sandwiches halfway through baking. Serve.
Charlene’s notes 4-10-2021: These sandwiches are excellent! The pickled apples are really wonderful on them, so don’t skip them.