I love this sandwich because it takes classic fall ingredients and turns them into something bold and exciting. The cheddar melts beautifully and pairs perfectly with the honeycrisp apple slices, while the pickled jalapeños add just the right amount of heat. The kettle chips bring a satisfying crunch that makes every bite addictive. It’s quick to prepare, easy to customize, and great for lunch, dinner, or even a hearty snack.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 slices of sourdough bread (or your favorite bread!) 1-2 ounces sliced sharp cheddar cheese 1 tablespoon grainy dijon mustard 1-2 teaspoons honey 10 slices pickled jalapeños 5-6 thin slices of red onion ¼ honeycrisp apple, thinly sliced ½ cup kettle potato chips ¼ cup arugula
Directions
I start by placing both slices of bread on a small baking sheet and broiling them on high for 1–2 minutes, just until lightly browned. I watch them carefully so they don’t burn.
Next, I remove the baking sheet from the oven, flip the bread over, and top one slice with the sharp cheddar cheese. I return it to the broiler for another 1–2 minutes, until the cheese is melted and bubbly.
Once the cheese is melted, I remove the bread from the oven and layer the melted cheese slice with pickled jalapeños. On the other slice, I spread the grainy dijon mustard and drizzle the honey evenly over it. Then I add thin slices of honeycrisp apple, red onion, arugula, and finally a layer of kettle chips for that signature crunch.
I carefully close the sandwich, gently pressing down so the chips slightly crackle inside. Then I slice it in half and serve it immediately while the cheese is still warm and melty.
Servings and Timing
This recipe makes 1 sandwich. Prep Time: 10 minutes Total Time: 10 minutes Calories per serving: 446
Variations
I like to make this sandwich my own by experimenting with different cheeses like smoked gouda, pepper jack, or brie. When I’m craving extra protein, I add slices of roasted turkey, or even leftover grilled chicken. Sometimes I swap arugula for baby spinach or kale for a milder green. For an extra touch of sweetness, I use fig jam instead of honey. If I want more spice, I add a few dashes of hot sauce to the mustard before spreading.
Storage/Reheating
Since this sandwich tastes best fresh, I usually make it right before eating. However, if I need to store it, I wrap it tightly in parchment paper or foil and refrigerate for up to 1 day. To bring back the crispiness, I toast it in a skillet or oven for a few minutes before serving. I don’t recommend microwaving it, as it can make the bread soggy and the chips lose their crunch.
FAQs
Can I make this sandwich ahead of time?
I prefer making it fresh, but I can prep the ingredients in advance and assemble it just before serving.
What bread works best for this sandwich?
I love sourdough for its tangy flavor, but whole grain, rye, or ciabatta also work beautifully.
Can I skip the jalapeños if I don’t like spicy food?
Yes, I can omit them or replace them with sliced pickles or roasted red peppers for a milder kick.
What type of apple should I use?
Honeycrisp apples are my favorite for their sweet-tart balance and crisp texture, but Fuji or Pink Lady also work well.
How can I make this sandwich vegan?
I swap the cheese for a vegan cheddar, use vegan butter or margarine, and replace the honey with maple syrup or agave.
Can I toast the sandwich on a skillet instead of broiling?
Yes, I can easily make it on a stovetop—just grill it on both sides until golden and the cheese melts.
How do I keep the sandwich from getting soggy?
I toast the bread first and layer the greens and chips last to maintain texture.
What can I serve with this sandwich?
I love pairing it with tomato soup, a green salad, or a handful of extra kettle chips.
Can I use a different type of mustard?
Yes, spicy brown mustard or Dijon work great if I don’t have grainy mustard on hand.
Conclusion
This Ultimate Spicy Cheddar & Apple Fall Veggie Sandwich is a perfect mix of comfort and crunch. I love how the gooey cheddar, crisp apples, and spicy jalapeños come together for an unforgettable bite. It’s everything I want in a fall-inspired sandwich—easy, flavorful, and full of texture. Whether I make it for a quick lunch or a cozy dinner, it always feels like a delicious celebration of the season.
A bold and cozy fall sandwich layered with sharp cheddar, crisp honeycrisp apple slices, pickled jalapeños, arugula, and kettle chips on toasted sourdough. It’s sweet, spicy, savory, and perfectly crunchy—everything you want in an autumn-inspired bite.
Ingredients
2 slices sourdough bread (or preferred bread)
1–2 oz sliced sharp cheddar cheese
1 tbsp grainy Dijon mustard
1–2 tsp honey
10 slices pickled jalapeños
5–6 thin slices red onion
1/4 honeycrisp apple, thinly sliced
1/2 cup kettle potato chips
1/4 cup arugula
Instructions
Preheat the oven broiler to high. Place the bread slices on a baking sheet and broil for 1–2 minutes until lightly toasted.
Flip the bread slices. Top one slice with sharp cheddar and broil again for 1–2 minutes until melted and bubbly.
Remove from the oven. On the cheese-covered slice, layer pickled jalapeños.
On the other slice, spread grainy Dijon mustard and drizzle honey evenly.
Add apple slices, red onion, arugula, and finally kettle chips for crunch.
Close the sandwich, pressing gently so the chips slightly crackle inside.
Slice in half and serve immediately while warm and melty.
Notes
Use smoked gouda, pepper jack, or brie for a twist on the classic cheddar.
Add turkey or grilled chicken for extra protein.
Replace arugula with spinach or kale for a milder flavor.
Swap honey for fig jam or maple syrup for added sweetness.
For a vegan version, use plant-based cheese and agave instead of honey.
Toast on a skillet instead of broiling for an easy stovetop option.
Best enjoyed fresh; if storing, wrap tightly and refrigerate up to 1 day.
