Skip to navigation.

Apple, Ham and California Cheddar on Sourdough

Apple, Ham and California Cheddar on Sourdough

Yields 4 Servings

  • 2 tablespoons butter, room temperature
  • 8 slices sourdough bread (1/4 inch thick)
  • 1/4 pound smoky ham, cut into 4 slices (or buy pre-sliced ham)
  • 1 small green apple (about 5 ounces), such as Granny Smith, cut into 1/8-inch-thick slices
  • 6 ounces medium or sharp California Cheddar cheese, coarsely grated
  1. Using a table knife, butter one side of each slice of bread and lay butter-side down on your work surface. Place a slice of ham on each bread slice, folding it to fit if necessary.
  2. Top with 4 to 5 apple slices per sandwich, follow with grated cheese fit to bread slice.
  3. Butter the remaining 4 bread slices and place on top of each assembled sandwich, butter side up. (If necessary, press the top slice down to compress the ingredients slightly.)
  4. Using the stovetop, heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until undersides are golden brown and the cheese has begun to melt.
  5. Uncover, and flip each sandwich carefully using a spatula, pressing firmly to flatten slightly. Cook for 1 minute, or until the undersides are golden brown.
  6. Carefully flip the sandwich again, pressing with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,