- 1 teaspoon curry powder
- 1 Granny Smith apple—peeled, cored and cut into 1/4-inch matchsticks
- 2 teaspoons fresh lemon juice
- 1/2 medium onion, thinly sliced
- 2 tablespoons mayonnaise
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter
- Eight 1/2-inch-thick slices of raisin pumpernickel bread
- 1/2 pound sharp Cheddar cheese, cut into 8 thin slices
- 3/4 pound baked cured ham, cut into 16 slices
- 2 cups arugula, torn into bite-size pieces
How to make this recipe
- In a small skillet, stir the curry powder over moderately high heat until fragrant, about 15 seconds; let cool. In a medium bowl, toss the apple with the lemon juice. Add the onion, mayonnaise, toasted curry powder and a pinch each of salt and pepper and toss again.
- Melt 1 tablespoon of the butter in a large skillet. Set 2 slices of bread in the skillet and top each with a slice of Cheddar, 4 slices of ham, 1/3 cup of the curried apple, another slice of Cheddar and a slice of bread. Weight down the sandwiches with a medium, heavy skillet and cook over moderate heat until the bottoms are toasted and the cheese on the bottom has melted, about 5 minutes. Turn the sandwiches over, press them down and add 1 more tablespoon of butter to the skillet. Brown the second sides, about 5 minutes. Separate the sandwiches between the ham slices and add 1/2 cup of the arugula to each, then reassemble them. Transfer to plates and repeat with the remaining ingredients to make 2 more sandwiches.
Ham, curried apple, and arugulawhat's needed here is a white with a spicy-fragrant attitude to match. An Alsace Tokay Pinot Gris, such as Léon Beyer or the Hugel Cuvée Tradition, would be just the ticket.