Serrano, Manchego, and Apple Sandwiches |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. 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 |
Directions:
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.
|
|