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Ingredients
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Sandwich
Maple Dijonnaise
Optional garnish / add-ins
Method
Maple Dijonnaise
- 1
In a small bowl, combine the Dijon mustard, mayonnaise, pure maple syrup, and apple cider vinegar.
- 2
Whisk until smooth and emulsified. Season with salt and freshly ground black pepper to taste (about 1/4 tsp). Adjust sweetness or acidity by adding a little more maple syrup or vinegar if desired.
Prepare apple and assemble
- 3
Slice apple
Core the Granny Smith apple and cut into very thin slices (1–2 mm) so they bend slightly when layered. If you prefer, leave the peel on for color and texture.
- 4
Butter bread
Spread about 1/2 tablespoon unsalted butter on one side of each bread slice (8 slices total). The buttered sides will be the exterior that contacts the skillet.
- 5
Assemble sandwiches
Place four slices of bread buttered-side down on a cutting board. Spread about 1 teaspoon of the maple dijonnaise on the unbuttered side of each bottom slice. Top each with 2 slices of Cabot sharp cheddar, arrange a single layer of thin apple slices over the cheese (cover edge-to-edge), and if using, sprinkle about 1 tablespoon chopped toasted pecans and a small handful of arugula. Finish with the remaining bread slices, buttered-side up.
Cook
- 6
Heat a large skillet or griddle over medium-low to medium heat. Place assembled sandwiches in the skillet (work in batches if necessary). Cover the skillet with a lid or a large sheet of foil to trap heat and help the cheese melt evenly.
- 7
Cook for 3–4 minutes on the first side, checking occasionaly to ensure the bread is browning but not burning. When the underside is golden and the cheese is beginning to melt, carefully flip each sandwich and cook the second side for another 3–4 minutes, keeping the lid on. If the bread is browning too quickly before the cheese melts, reduce the heat to low and allow additional time.
- 8
Remove sandwiches from the skillet when both sides are golden-brown and the cheese is fully melted. Let rest 1 minute, then slice each sandwich in half diagonally.
Serve
- 9
Serve hot with any remaining maple dijonnaise on the side for dipping. Garnish with extra arugula if desired.