The kids have returned to school, and summer is nearing its end, which means that apple season has arrived in New England. Although apples are readily available all year long, none are as tasty as an apple that is eaten the same day that it is picked.
Of course, we eat apples right off the tree, but we enjoy finding new ways to serve them. I have used apples for salsa, pies, wraps, and crisps. The other week I decided to use the first apples of the season in an open-faced melt.
This sandwich had multiple inspirations. First, Paula Red apples were being harvested at a local orchard. Second, while shopping we found a terrific aged cheddar that was delightfully sharp. Third, homemade oatmeal bread sounded like a delicious base for the sandwich (and a great treat with which to surprise my husband after a business trip).
Making this sandwich can be done quickly, if you purchase the oatmeal bread at a bakery or grocery store. A little slicing and toasting and your meal is ready. However, if you have the time to make the bread, it makes the sandwich even more delicious.
- 2 slices oatmeal bread
- 1 Paula Red, cored and sliced
- 2 oz. cheddar cheese, sliced
- Preheat broiler.
- Place bread under broiler for 1-2 minutes, or until golden brown.
- Remove from oven.
- Turn bread over, and place apple slices on bread in single layer. Top apple with cheese slices.
- Return to broiler for 1-2 minutes, or until cheese is melted and slightly golden.
- *For a heartier sandwich, a layer of chicken breast can be added before the apple slices.