By 300 Sandwiches
E and I have become obsessed with our homemade apple butter. We are finding ways to put in on everything.
“Pork chops,” I said.
“Duck,” E said.
I pause. And think.
“I’m hungry. Pass me the jar. And a spoon.”
Before I could slurp down our entire Crock-Pot’s worth of apple butter, I tried out the spread on a few sandwiches. First up: turkey, cheddar and apple butter panini sandwiches. I’ve made turkey pear and basil sandwiches and turkey apple cheddar sandwiches, but the apple butter could easily replaced the fruit in each. The cheese melted smoothly into the apple spread onto crusty wheat bread around the turkey and greens. Yum.
I made E a sandwich as he searched online for places for us to stay during our upcoming snowboard trip, our first of the year. Apple butter reminds me of Vermont. When E and went snowboarding last year, we’d come back to the lodge from a day out, turn on the Weather Channel (when I’m at the mountain, the only news I care about is the ski report) and snack on apple butter and Saltines before dinner. When E and I hit the slopes this weekend, that apple butter will come in handy for peanut butter and apple butter sandwiches on the go.
But we’ll have to eat them at the lodge or in the car. I have a feeling saving one in our back pockets while we hit the terrain park would leave us with soggy, apple coated rear ends.
2 slices bread
2 tablespoons apple butter
4-5 slices turkey
2-3 slices white cheddar cheese
1 cup arugula
spoonful apple cider vinegar or olive oil
On bread, smooth on apple butter, then layer on cheese, then turkey, then greens, dressed in the olive oil or apple cider vinegar on bottom bread slice. Stack on top slice, warm in skillet or in panini machine, and toast until brown and cheese is melted. Slice in half and serve.