Introduction

This gourmet apple and cheese sandwich combines the tangy brightness of pickled apples with rich aged cheddar and peppery arugula for a delightful lunch or snack. The quick-pickled apples add a fresh twist that complements the creamy cheese and multigrain bread perfectly.

A tall sandwich sliced in half and stacked, showing three layers of whole wheat bread with a rough texture. Between the bottom two slices, there is a layer of fresh dark green leafy lettuce, followed by a layer of sliced light yellow cheese mixed with thin, pale beige slices of a vegetable or fruit with small red bits. The middle bread slice separates this from the top sandwich section, which repeats the layers: fresh dark green lettuce and the same sliced pale yellow cheese with vegetable or fruit pieces. The sandwich is on a wooden cutting board with scattered green leaves nearby, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 Tbsp honey
4 tsp whole-grain mustard
1/2 tsp black pepper, freshly ground
1/2 tsp kosher salt
2 small shallots, thinly sliced (about 1/3 cup)
2 cloves small garlic, grated (about 1/2 tsp)
1 tart green apple (e.g., Granny Smith), very thinly sliced
1 tart-sweet apple (e.g., Honeycrisp), very thinly sliced
Salted butter, at room temperature (for spreading on bread)
8 slices soft multigrain sandwich bread
4–8 oz aged white cheddar cheese, thinly sliced
1 1/3 cups packed baby arugula

Instructions

Step 1: In a medium saucepan, whisk together the apple cider vinegar, olive oil, honey, whole-grain mustard, black pepper, and kosher salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the honey dissolves.
Step 2: Stir in the thinly sliced shallots and grated garlic, then remove the saucepan from heat.
Step 3: Place the thinly sliced tart green and sweet apples in a heatproof shallow dish.
Step 4: Pour the hot honey-mustard vinaigrette over the apples and toss to coat evenly. Let the apples stand at room temperature for 45 minutes, tossing occasionally for even pickling.
Step 5: Drain the pickled apples thoroughly and discard any excess liquid.
Step 6: Spread a generous layer of room-temperature salted butter on one side of each slice of multigrain bread.
Step 7: On four slices of bread (buttered side up), layer the sliced aged white cheddar cheese, followed by a generous portion of the drained pickled apples, and then add the baby arugula on top.
Step 8: Top each sandwich with the remaining bread slices, buttered side down. Slice each sandwich in half and serve immediately for the best flavor and texture.

Tips & Variations

For a creamier texture, add a thin spread of mayonnaise or Dijon mustard under the cheese.
Swap aged white cheddar with Gruyère or sharp Swiss for a different flavor profile.
Try sourdough or rye bread in place of multigrain for added tang and texture.
If you prefer a spicier note, sprinkle a little crushed red pepper flakes in the vinaigrette.

Storage

Assemble sandwiches just before serving for the freshest taste and best texture. Pickled apples can be stored in an airtight container in the refrigerator for up to 3 days. Leftover sandwiches are best eaten immediately but can be wrapped and refrigerated for up to 1 day. Reheat briefly in a skillet or toaster oven if desired, avoiding sogginess.

How to Serve

The image shows a tall sandwich cut in half and stacked, held together by a wooden skewer in the center. The sandwich has three thick slices of brown bread with a rough texture and visible grains. Between the slices are two layers of bright green leafy lettuce, full and slightly curly, standing out with fresh crunchiness. Beneath each lettuce layer, there are slices of light yellow cheese with some red bits visible, adding a hint of color and texture contrast. The sandwich is placed on a wooden cutting board, and a few small lettuce leaves are scattered around it. In the background, there is a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pickled apples ahead of time?

Yes, you can make the pickled apples up to 2 days in advance and store them refrigerated in a sealed container. This allows the flavors to deepen, but be sure to drain them well before assembling your sandwich.

What other cheeses work well in this sandwich?

Aged cheddar is ideal for its sharpness, but Gruyère, Swiss, or even a tangy goat cheese can complement the pickled apples nicely. Choose cheeses that melt well and have a robust flavor.

Gourmet Apple and Cheese Sandwich with Pickled Apples Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

A sophisticated and flavorful Gourmet Apple and Cheese Sandwich featuring pickled apples, aged white cheddar, and fresh baby arugula layered between buttered multigrain bread. The sandwich is enhanced with a quick-pickled apple salad in a warm honey-mustard vinaigrette, delivering a perfect balance of tartness, sweetness, and savory notes for a delightful gourmet lunch or snack.

Author: Tara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: 4 sandwiches 1x
Category: Sandwiches
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pickled Apples and Vinaigrette

1/2 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 Tbsp honey
4 tsp whole-grain mustard
1/2 tsp black pepper, freshly ground
1/2 tsp kosher salt
2 small shallots, thinly sliced (about 1/3 cup)
2 cloves small garlic, grated (about 1/2 tsp)
1 tart green apple (e.g., Granny Smith), very thinly sliced
1 tart-sweet apple (e.g., Honeycrisp), very thinly sliced

Sandwich Assembly

salted butter, at room temperature (for spreading on bread)
8 slices soft multigrain sandwich bread
4–8 oz aged white cheddar cheese, thinly sliced
1 1/3 cups packed baby arugula

Instructions

Make warm honey-mustard vinaigrette: In a medium saucepan, whisk together apple cider vinegar, extra-virgin olive oil, honey, whole-grain mustard, black pepper, and kosher salt. Bring the mixture to a gentle simmer while stirring continuously to dissolve the honey fully.
Add aromatics: Stir in the thinly sliced shallots and grated garlic into the hot vinaigrette and promptly remove the saucepan from the heat source to prevent overcooking the aromatics.
Quick-pickle the apples: Arrange the very thinly sliced tart green and tart-sweet apples in a heatproof shallow dish. Pour the hot vinaigrette over the apples, tossing gently to coat them evenly. Let the apples marinate at room temperature for 45 minutes, tossing occasionally to ensure even pickling.
Drain excess liquid: After pickling, drain the apple slices thoroughly and discard the remaining vinaigrette liquid to avoid sogginess in the sandwich.
Butter the bread: Spread a generous layer of room-temperature salted butter on one side of each slice of the multigrain sandwich bread. This butter layer helps achieve a flavorful and moist sandwich base.
Assemble the sandwiches: Place four slices of the buttered bread on a work surface, buttered side up. Layer each with thinly sliced aged white cheddar cheese, a generous portion of the drained pickled apples, and a packed layer of fresh baby arugula. Top each with the remaining bread slices, buttered side down.
Serve: Cut the sandwiches in half if desired and serve immediately to enjoy the contrast of textures and flavors at their freshest.

Notes

Use very thin slices of apple for the best texture and even pickling.
Drain pickled apples well to prevent the sandwich from becoming soggy.
Adjust the amount of cheese between 4 to 8 oz depending on preference for cheesiness.
The sandwich bread should be soft multigrain for complementary texture and flavor.
Serve immediately after assembly for optimal freshness and crunch.
This recipe is perfect for a gourmet casual lunch or light dinner.

Keywords: apple sandwich, pickled apples, cheese sandwich, gourmet sandwich, aged cheddar, honey mustard vinaigrette, multigrain bread, baby arugula