Food Recipes Lunch Sandwiches & Wraps Marinated Apple and Cheese Sandwich 4.2 (10) 9 Reviews Apples and cheddar are a match made in heaven. This apple and cheese sandwich demonstrates why. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 7, 2024 Save Rate PRINT Share Active Time: 30 mins Total Time: 1 hr 15 mins Yield: 4 sandwiches Jump to recipe In this apple and cheese sandwich recipe, creamy, rich aged cheddar is balanced by peppery arugula and a mix of sweet and tart apples. Soaking the thinly sliced fall fruit in a marinade of apple cider vinegar, oil, honey, mustard, shallots, and garlic takes things to the next flavor level. Frequently Asked Questions What apples are best for sandwiches? Apples with firm, crisp flesh will provide the most structure and contrast with soft cheese and bread. This recipe suggests both Honeycrisp and Granny Smith apples for a sweet and tart mix amplified by a vinegar and honey-based marinade. How do you cut apples for sandwiches? Core the apple to remove the seeds, stem, and fibrous center, then use a mandoline to carefully slice it crosswise into very thin (about 1/16-inch) slices. Peeling the apples first is not necessary. Notes from the Food & Wine Test Kitchen You can use any sliced soft bread here. Our testers found that wheat or multigrain added just the right sweetness to complement the tangy pickled apples and are sturdy enough to house this hefty sandwich. Suggested pairing These sandwiches pair beautifully with a crisp, dry heirloom hard cider — the effervescence helps cut through the richness of the cheddar. Try the Kentucky Ranch Cider from Thacher Winery or another of our favorite hard ciders. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 1/2 cup apple cider vinegar 1/4 cup extra-virgin olive oil 2 Tbsp. honey 4 teaspoons whole-grain mustard 1/2 teaspoon black pepper 1/2 teaspoon kosher salt 2 small shallots, thinly sliced (about 1/3 cup) 2 small garlic cloves, grated (about 1/2 teaspoon) 1 tart green apple (such as Granny Smith) unpeeled, cored, and very thinly sliced crosswise 1 tart-sweet apple (such as Honeycrisp) unpeeled, cored, and very thinly sliced crosswise Salted butter, at room temperature 8 slices soft multigrain sandwich bread 4 to 8 ounces aged white cheddar cheese, thinly sliced 1 1/3 cups packed baby arugula Directions Whisk together vinegar, oil, honey, mustard, pepper, and salt in a medium saucepan; bring to a simmer over medium, stirring occasionally to dissolve honey. Stir in shallots and garlic. Remove from heat. Place apple slices in a large, shallow, heatproof dish; pour hot vinegar mixture over apples, and toss to coat. Let stand at room temperature 45 minutes, tossing occasionally. Drain apples, and discard vinegar mixture. Spread a generous layer of butter on one side of each bread slice. Divide cheese, apple mixture, and arugula evenly on buttered sides of four bread slices. Top with remaining bread slices, butter sides down. Serve immediately. Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely Originally appeared in Food & Wine magazine, November 2023 Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.