Pickled Apple Sandwich with Mimolette and Raclette

Pickled Apple Sandwich with Mimolette and Raclette


Pickled apples:

1 1/4 cups apple cider vinegar

1/3 cup sugar

2 Empire or Gala apples, cored and thinly sliced

1 sprig tarragon


1/2 lb. Raclette cheese, coarsely grated

1/2 lb. Mimolette, coarsely grated

8 slices Bayonne Ham

2 cups arugula, washed and dried

1 tablespoon extra virgin olive oil

Salt and pepper to taste

1 small red onion, peeled and thinly sliced

8 slices whole wheat bread

Unsalted Butter


Combine the vinegar and sugar in a pot over medium heat, stirring until the sugar is dissolved. Pour the liquid evenly over the apples and tarragon. Place uncovered in the refrigerator to cool.

Toast the bread until golden brown. At the same time, in a nonstick pan, combine the grated cheeses over medium-low heat and stir until melted and bubbly. Divide the melted cheese into four portions.

Toss the arugula in olive oil, salt, and pepper. Divide into four portions.

Brush the toast with the butter and assemble the sandwiches as follows: bread, 2 slices of ham, cheese, arugula, 5 slices of pickled apple, red onion, bread.