My husband and I first tasted these delightfully different ham sandwiches at our daughter and son-in-law’s home last fall. When I spotted apple butter at the store recently, I was reminded of those sandwiches and how wonderfully tasty they were.
Toasted ciabatta rolls, a unique and delicious combination of apple
butter and Dijon mustard with warm, melted cheese over delicate ham
slices make a sandwich that is absolutely perfect for fall, football
parties or a hearty treat after leaf-raking.
There’s nothing better to boost your spirits as the leaves tumble to the ground!
Pardon me for eating in front of you, I couldn’t wait.
I don’t know what the weather has been like where you live, but it’s
been a rather gloomy and rainy October here. Days with sunshine have
been few and far between. Most days, the only sun I’ve seen was the brass
one resting in my garden. Yes, those nasturtiums below are still blooming as we
haven’t had a hard frost yet! Right now, we are surrounded by a beautiful sea of gold, but in a very short time our trees will be bare 🙁 Hang on, I need another bite!
Note: Please don’t omit the apple butter, it’s what makes these sandwiches deliciously special! Also, you don’t have to serve them open-faced but they look so much prettier that way!
3 ciabatta rolls, halved horizontally, or thick sliced sourdough bread (I used ciabattini rolls)
2 tablespoons olive oil
6 tablespoons apple butter
4 tablespoons Dijon mustard
1 1/4 pounds Black Forest ham, thinly sliced
6 slices imported Swiss cheese (original recipe calls for sharp cheddar cheese)
1 small bunch fresh chives, chopped (optional)
Place rolls, cut side up, on baking sheet and brush tops with olive oil.
Broil until rolls begin to brown around edges, about 2 minutes (watch carefully). Remove from oven.
about a teaspoon of Dijon mustard on each roll half, then spread with a
rounded teaspoon or so of apple butter. Top with ham, then cheese.
Broil until cheese melts and begins to bubble and brown in spots, about 2
Sprinkle with chopped chives and serve.
Adapted from Bon Appetit