Turkey, Cheddar, and Pickled Apple Sandwiches

Ingredients

1 cup cider vinegar

5 tbsp honey, divided

3/4 tsp kosher salt, divided

1 Granny Smith apple, cored, halved, and thinly sliced

1/2 cup good-quality mayonnaise, divided

1/4 cup whole-grain mustard

2 tsp minced fresh rosemary

8 slices hearty multigrain sandwich bread

8 oz sharp cheddar, sliced

1 lb thinly sliced smoked turkey

Preparation

1. Preheat the oven to 425°F. Combine the vinegar, 1/4 cup of the honey, and 1/2 teaspoon of the salt in a small saucepan over medium heat and bring to a simmer. Remove from heat, stir in the apple slices, and let stand for 5 minutes. Drain the apples. The brine can be saved and reused up to 2 more times.

2. In a small bowl, whisk together 1/4 cup of the mayonnaise, the mustard, rosemary, remaining 1 tablespoon of honey, and remaining 1/4 teaspoon of salt. Spread the remaining 1/4 cup of plain mayonnaise on one side of each bread slice. Flip and spread the mustard mixture evenly on the other side. On 4 slices of bread, layer 2 slices of cheddar, followed by the turkey, the pickled apples, and 2 more slices of cheddar. Top with the remaining 4 bread slices, mustard side down, mayonnaise side up.

3. Transfer the sandwiches to a rimmed baking sheet. Bake until the cheddar is fully melted and the bread is golden, about 15 minutes, flipping once halfway through. Serve immediately.

Notes

Inspired by America’s Test Kitchen.