seranno, manchego, and apple sandwiches

These were dinner last night.  Thankfully I had some soup that I had defrosted too because I think the husband would have been hungry if this is all we had.  Regardless, they were delicious and brought me back to Santa Barbara.  It tasted a bit like something I would get at Panino, a sandwich shop that is quite delicious.

Have this trick up your sleeve, along with some salame, cheese, good bread, apples, and oh, arugula, and you're sure to have friends calling.

Recipe thanks to and adapted from Cooking Light

{Ingredients You'll Need}

  • mayonnaise
  • dijon mustard
  • 4 slices sourdough bread
  • 2 shallots, sliced
  • 4 ounces serrano ham, proscuitto, or salame
  • manchego cheese, enough to shred about 1/3 cup
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • 2 cups arugula
  • 1 granny smith apple, thinly sliced
1.  Preheat your broiler.  Spread a thin layer of mayo then mustard on each slice of bread.  Top with shallots then meat.  Shred cheese a top each slice then sprinkle with pepper.  Broil for 3 minutes.

2.  Meanwhile combine the arugula with olive oil and vinegar.  Toss in the apple.  Remove the sandwiches from the oven and top with arugula.

Enjoy these open faced or put two together for a big sandwich.  That's what we did because having all the salad on top was a bit difficult to tackle.  

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