Description
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.
Nutrition
- Serving Size: 1 sandwich
- Calories: 446
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg
