The Culinary Institute of America and The National Association for the Specialty Food Trade
Apple Jack Sandwich
This simple recipe was one of the favorite lunch dishes at the original John Ash & Co. restaurant. I also do this as a simple appetizer cutting the sandwich into little bruschetta. As a sandwich, I'd serve it with a salad of tender young spicy greens dressed with a little honey lemon vinaigrette on the side or sometimes right on top of this open face sandwich. The "jack" part of this of course used our local jack cheese. My favorite for this is the one made by the Vella Cheese Company in Sonoma (800.848.0505) or www.vellacheese.com) called "Mezzoseco". It has a little age on it, which contributes a wonderful nutty flavor.
Yield: 2 portions
| Ingredients | Amount |
|---|---|
| Mayonnaise | ¼ cup |
| Honey | 2 tsp. |
| Mustard, dijon | 1 tsp. |
| Curry powder | 1/2 tsp. or to taste |
| Bread, good whole grain, lightly | 2 slices toasted |
| Apples, tart-sweet, peeled, cored | 2 medium sliced into thin wedges |
| Cheese, california jack, thickly sliced | 6 oz. |
Method
- Combine the mayonnaise, honey, mustard and curry together to make a smooth mixture. Liberally spread on the bread slices and top with the apples, arranging attractively. Lay cheese over this and place under a hot broiler for a couple of minutes to melt the cheese. Serve immediately.
Note: Remember that curry powders vary widely in flavor and power. Use your favorite and adjust to your own taste.
John Ash © 2001