I think these sandwiches take longer to say than they do to make.
But first, a little back story:
When I graduated from college and learned to cook for myself, I started getting crazy in the kitchen. WAY crazier than I ever had before. I mean, I mixed two different kinds of cereal…in the same bowl! I purchased plain yogurt…and put my own fruit on top! And, weirdest of all, I put apples…in a sandwich!
Stranger things had not happened.
When I first started making this I used to whip it up in a very standard and unremarkable way: apples, cheddar, soft tortilla, folded in half and grilled. Good, but not great.
A few years later, now that I’m no longer bewildered by the phenomenon of sandwiches outside of the PB&J variety, I think it’s become great. (Really, really great. Seriously. I had two of these today.)
Here’s what you’ll need:
- 1 whole Multi Grain Sandwich Thin
- ¼ Apple, Sliced Thin
- 1 ounce White Cheddar Cheese
- ½ cup Arugula
- 1 Tablespoon Whole Grain Dijon Mustard
- 1 teaspoon Smucker’s Triple Berry Preserves
And here’s the how-to:
Start with the dressing. Combine dijon and berry preserves in a small bowl. Mix well.
Next, add equal portions of the dressing to the inside of each side of a multi grain sandwich thin. Then add apple slices, cheddar, and arugula to one side of the thin and top with the remaining side.
Once the sandwich is made, spray a grill pan with a light mist of cooking spray. Turn the heat to medium-low. Add the sandwich to the pan and place a heavy object (such as a flat-bottomed bowl or plate) on top of the sandwich. The weight will press the ingredients down so that they are evenly heated and will also grill the bread nicely. Grill for about 2-3 minutes per side, or until the cheese is completely melted and the bread is golden brown.
Allow to cool for a minute before serving. Then, dig in! Fast and healthy and full of fall goodness.
Much better than PB&J (on most days – but some days, PB&J is still where it’s at).
(You can also find this recipe here at Tasty Kitchen!)