Today's recipe is for a cool weather-friendly grilled cheese sandwich with sliced whole wheat and rye flour bread, cheddar cheese, smoked ham and sliced apples, served with a simple cabbage coleslaw on the side.
for the coleslaw: (make a lesser amount if you like)
one pound bag shredded cabbage and carrots
1 generous cup drained chopped or crushed canned pineapple
approx. 1/2 cup mayonnaise
1-2 teaspoon Dijon mustard
black pepper to taste
(reserved canned pineapple juice if desired)
for the sandwiches:
four 3/4-inch thick slices of whole wheat-rye bread (or any bread you like)
Dijon mustard as needed for bread
approx. 1/4 pound sliced smoked ham
approx. 4 ounces thinly sliced cheddar cheese
1 small to medium size apple, cored and thinly sliced
room temperature butter as needed for bread
Add the one-pound bag of shredded cabbage and carrots to a mixing bowl and add about 1 cup of well drained chopped or crushed pineapple, add a good dollop of mayonnaise, a teaspoon of Dijon mustard and a good crack of black pepper and mix to combine.
Add a little more mayonnaise or even some of the reserved canned pineapple juice and then keep it cold in the fridge until you're ready to use it.
Slice the bread into 3/4-inch thick slices and spread a little Dijon mustard over each slice and then top half of the slices with thinly sliced cheddar cheese, some sliced smoked ham, some thinly sliced apple and then top that with another layer of thinly sliced cheese.
Place the remaining slices of bread on top, mustard-side down. Firmly press those down, and then spread some room temperature butter over the top side.
Turn the heat to medium, medium high underneath a large cast iron skillet of heavy bottomed nonstick pan and carefully add the sandwiches butter side down and press those down.
Spread more butter over the top side and cook the sandwiches just like you would any other grilled cheese sandwich.
There are no exact amounts for these sandwiches. Use your judgment and make as many as you like.