Description
This Spicy Cheddar & Apple Fall Veggie Sandwich is the ultimate blend of savory and sweet flavors with a satisfying crunch. Featuring sharp cheddar, pickled jalapeños, crisp honeycrisp apple slices, and kettle-cooked potato chips on toasted sourdough, this sandwich perfectly balances heat, sweetness, and texture. Quick and easy to prepare, it’s a flavorful fall lunch option that can be customized with your favorite sandwich toppings.
Ingredients
Bread and Cheese
- 2 slices of sourdough bread (or your favorite bread)
- 1-2 ounces sliced sharp cheddar cheese
Condiments and Toppings
- 1 tablespoon grainy dijon mustard
- 1-2 teaspoons honey
- 10 slices pickled jalapeños
- 5-6 thin slices of red onion
- ¼ honeycrisp apple, thinly sliced
- ½ cup kettle potato chips
- ¼ cup arugula
Instructions
- Toast the Bread: Place both slices of sourdough bread on a small baking sheet and broil on high in the oven for 1-2 minutes, or until the bread is lightly browned. Watch carefully to avoid burning.
- Melt the Cheese: Remove the baking sheet from the oven, flip the bread slices over, and cover only one slice with the sliced sharp cheddar cheese. Return the pan to the broiler for another 1-2 minutes until the cheese is melted.
- Assemble the Sandwich: Remove the pan from the oven and top the melted cheese slice with pickled jalapeños. Spread the plain slice of bread with grainy dijon mustard, then drizzle honey over it. Layer apple slices, red onion, arugula, and kettle potato chips on top of the honeyed bread slice.
- Finish and Serve: Carefully close the sandwich and gently press down to crunch the potato chips inside. Slice the sandwich in half and enjoy immediately.
Notes
- Keep an eye on the bread while broiling to prevent burning.
- Adjust the number of jalapeños to control the heat level.
- Use your favorite bread if sourdough isn’t available.
- For a vegetarian option, ensure the cheddar cheese is made without animal rennet.
- Serve immediately for the best crunch from the kettle chips.
