This apple and cheese sandwich is the product of two recent errands. A week or two ago, I paid a visit to Ikea for some fabric to back my Expedit quilt. Unable to resist the siren song lure of the snack shop, I tucked some mustardy herring and a block of cheese in my shopping bag. The Ost Lagrad cheese (that’s redundant–“ost” means “cheese”–but whatever) turned out to be quite a tasty find. As for the Swiss Gourmet apples, they are a souvenir from Portland Nursery’s annual apple tasting.
This is my favorite apple variety so far. I’ve only found them at this Portland Nursery event, and I only end up at the apple tasting by chance when I need my fall mulch, but luckily I haven’t missed a year lately. They’re boldly sweet and tangy, and their texture is so fresh and crunchy.
You know how you sometimes slave over a new recipe, only to find the results mediocre? This sandwich is recompense for those efforts–it came about with minimal effort and little forethought, and despite their simplicity, they’re fantastic enough to proudly set out for company next to a bowl of soup or a hearty salad.
Here’s what you do:
Get some par-baked rolls and slice them in half.
Make a mixture of half dijon mustard and half mayo. Spread it on the bottom halves of the rolls.
Slice a flavorful apple rather thin, then fan a few slices over the mustard/mayo mixture (something we call mayostard at our house).
Slice some Ost Lagard cheese and arrange it on the cut side of the tops of the rolls.
Put all the sandwich halves in the oven at the prescribed temperature for the par-baked rolls and bake them according to the instructions on the roll packaging.
Match the bases and tops and munch away, smiling, but not too big because you don’t want everyone to see the bread stuck in your teeth.