A little sweet, a little savory, and full of flavor, this sandwich can please a crowd and yes, you can make it vegan quite easily.
After this long entertainment drought, I’m certainly looking forward to having family and friends over, and it’s never too early to plan for a party. While a big gathering is still months away, as soon as the weather breaks here (that means temperatures in the high 40s and 50s) we’ll start having our mini gatherings on our front porch. It might be a little chilly, but as long as the wind isn’t blowing across the river, we’ll be fine.
Ask New Englanders what they’d like on their apple pie and they will probably answer cheddar cheese! We like the salty savory to cut the sweet, and that is the inspiration for this dish, although this is much less on the sweet side.
This is one of the easiest of party foods, and one of the best. Whenever you can split open a baguette, fill it with lusciousness, and cut it into 16 portions, it’s a good move! If you have a large gathering, double the recipe!
First, a beautiful baguette
Look for a lovely sourdough baguette, crisp crust on the outside, chewy and flavorful on the inside. You know what you like! The mustard is an important component here, so don’t skimp on it, you want some in every bite. I like a nice robust grainy mustard, not only for the sharpness and flavor, but also the texture, but use whatever dark mustard you like.
As for the cheese, an extra sharp white Vermont cheddar is the best, something with lots of character! To make this sandwich vegan, simply swap out your favorite vegan cheddar, look for one that melts easily and also has character. By contrast, the onion apple should be sweet. You know how I feel about the maple syrup! The real thing please, and the darker the better!
This might be entertainment food, but it also makes a really quick and delicious supper!
Now, as for the party, not sure when, but you’re all invited, so I guess I’ll need a few more baguettes!
Apple, Onion, and Cheese Party Sandwich
- 1 sourdough baguette
- 1/3 cup grainy mustard
- 4 ounces extra sharp cheddar cheese
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 large sweet onion, Vidalia if possible
- 2 tart apples, peeled, cored, sliced
- Pinch of cinnamon
- Salt and pepper
- Dark amber Vermont maple syrup
Preheat your broiler. Position rack just above the center.
Slice your baguette in half lengthwise to make two long slices. Pop in the oven to toast just until barely getting some color.
Remove from the oven and smear the cut sides with the mustard.
Slice or grate the cheese and divide between the two halves, reserving a little to top with later. Set this aside.
Heat a large skillet over medium high and melt the butter in the olive oil. Add the onions and sauté until they are softened but just starting to color. Add the apples and cinnamon, combine well with the onions, cover, and reduce the heat to medium low. Check frequently. You want the apples to just soften.
Divide the apple/onion mixture between the two halves, then sprinkle with the remaining cheese.
Pop back under the broiler and cook until the cheese melts the edges of the baguette start to crisp up and brown.
Remove from the oven to a cutting board and slice each side into eight pieces. Plate and drizzle with the maple syrup.
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