There's more to autumn flavors than apple cider doughnuts and pumpkins spice lattes (both of those being beautiful things, of course).
For me, some great autumn meals include grilled cheese sandwiches and hot apple dishes. Today's featured recipe brings those two great flavors together for an apple slaw sandwich. Yes, that's right - slaw sandwich. Personally, I think you can put anything into a sandwich, though I realize there are probably some practical limits to that statement, so let's stick with the slaw for today. Find a farm stand and get the freshest apples you can find - they'll make all the difference.
Deluxe Apple Slaw Sandwich
Makes enough slaw for 6-8 sandwiches.
- 2 tsp lemon juice
- 2 tsp honey
- 2 tsp apple cider vinegar
- 1 Tbsp olive oil
- Dash of crushed red pepper flakes
- 1/2 large red onion, sliced thin (you can use a mandolin)
- 3 cups of shaved brussel sprouts
- 1 Gala apple
- 2 Granny Smith apples
- Salt and pepper to taste
- 2 slices bread
- 2 slices Jarlsberg or 1.5 oz shredded Jarlsberg
- Splash of olive oil
To prep the slaw, in large bowl whisk lemon juice, honey, apple cider vinegar, olive oil, and crushed red pepper flakes; add sliced onions. Peel outer layer of brussel sprouts and chop off roots. Slice sprouts very thin (you can use a mandolin). Core and halve the apples, then slice very thin. Add brussel sprouts and apples to bowl, and gently toss until all pieces are coated. Refrigerate about an hour before serving.
To make the sandwich, take 2 slides of bread and apply extra virgin olive oil to one side of each slice. Place both slices, oil side down on a low-medium heated skillet. Top each bread slice with Jarlsberg; let bread toast and cheese melt before adding 1/3 cup of slaw to one slice of bread. Cover with the other slice, and continue grilling sandwich on both sides until you have reach "maximum golden toasty-ness."
Photo by Jarlsberg®, recipe courtesy of Brooklyn’s Mrs. Dorsey’s Kitchen.