Introduction

The Ultimate Spicy Cheddar & Apple Fall Veggie Sandwich is a delightful blend of sharp cheddar, zesty pickled jalapeños, and sweet honeycrisp apples. This sandwich balances savory and sweet flavors with fresh, crunchy textures, making it a perfect lunch option for the season.

A sandwich with two thick slices of toasted golden brown bread with crispy edges forms the outer layers. Inside, there are three main layers: at the bottom, a layer of melted cheese with a gooey texture and slight golden spots, topped with thin slices of light green pear, and some fresh green leafy arugula. The middle layer repeats the melted cheese and pear slices with a few darker green spinach or similar leaves adding color and texture. The sandwich rests on a white plate with a speckled design, set on a white marbled surface. In the background, a blurred bowl with a salad can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 slices Sourdough Bread (or your favorite bread variety)
1 tablespoon Grainy Dijon Mustard (or yellow mustard for a milder option)
1 teaspoon Honey (or maple syrup for a vegan substitute)
2 ounces Sliced Sharp Cheddar Cheese (vegan cheese as an alternative)
2 tablespoons Pickled Jalapeños (omit for a milder version)
1/4 cup Red Onion, thinly sliced (or scallions for a subtler taste)
1 medium Honeycrisp Apple, thinly sliced (other apple varieties can be substituted)
1 cup Arugula (or spinach, or omit if unavailable)
1 handful Kettle Potato Chips (can be replaced or omitted)

Instructions

Step 1: Preheat your broiler. Place both slices of sourdough bread on a baking sheet prepared for toasting.
Step 2: Broil the bread for 1-2 minutes until lightly browned, then flip to toast the other side evenly. Watch closely to prevent burning.
Step 3: Top one slice of toasted bread with the sharp cheddar cheese. Return it to the broiler for 1-2 minutes until the cheese is melted and bubbling.
Step 4: On the cheese-topped slice, layer the pickled jalapeños. On the other slice, spread the grainy Dijon mustard and drizzle with honey.
Step 5: Add thin slices of honeycrisp apple, red onion, fresh arugula, and a handful of kettle potato chips on top of the mustard-spread slice.
Step 6: Close the sandwich gently, pressing down slightly to combine the flavors. Slice it in half and serve immediately.

Tips & Variations

Keep a close eye on the bread while broiling to avoid burning your sandwich base.
For a dairy-free version, substitute sharp cheddar with your favorite vegan cheese.
Adjust the quantity of pickled jalapeños based on your preferred spice level or omit for a kid-friendly option.
Try adding roasted vegetables like zucchini or bell peppers for an extra veggie boost.
Swap kettle chips for crushed tortilla chips to change up the crunch and flavor.
Incorporate a spoonful of almond or cashew butter for a nutty twist that pairs wonderfully with apples.
Use whole grain bread for added fiber and a nuttier flavor.

Storage

This sandwich is best enjoyed fresh. If left at room temperature, consume within 2 hours to ensure safety. To store leftovers, assemble without the kettle chips, wrap tightly, and refrigerate for up to 3 days. Add chips just before serving to maintain their crunch. For longer storage, freeze the sandwich (without chips) wrapped in plastic and foil for up to 1 month. Thaw overnight in the refrigerator and reheat in a toaster oven to crisp the bread and melt the cheese before serving.

How to Serve

A close-up of a grilled sandwich cut in half and stacked, showing three layers of toasted bread with a golden-brown crust and airy white bread inside. Between the bread layers are thin slices of pear with pale cream color and smooth texture, melted cheese that is gooey and slightly stretchy with a pale yellow tint, and fresh green leafy arugula scattered throughout. The sandwich sits on a white plate with small brown speckles, placed on a white marbled surface. In the blurry background, there is a white bowl with some salad visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of bread is best for The Ultimate Spicy Cheddar & Apple Fall Veggie Sandwich?

Sourdough bread is recommended for its sturdy structure and flavor, but you can use whole grain, rye, gluten-free, or any favorite bread you prefer. The choice of bread can elevate your sandwich experience.

How should I store leftovers of The Ultimate Spicy Cheddar & Apple Fall Veggie Sandwich?

Wrap leftovers tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. Keep the kettle potato chips separate and add them just before serving to keep the sandwich crunchy.

Can I freeze The Ultimate Spicy Cheddar & Apple Fall Veggie Sandwich?

Yes, you can freeze the assembled sandwich without the chips. Wrap it tightly in plastic wrap and aluminum foil to protect against freezer burn. It will keep for up to 1 month. Thaw it overnight in the fridge, then reheat in a toaster oven before serving.

What if I don’t have pickled jalapeños?

You can substitute fresh jalapeños for a milder heat or omit them altogether if you prefer less spice. Alternatives like sliced olives or roasted red peppers also make great toppings.

Are there any dietary concerns for pets with this sandwich?

While safe for humans, some ingredients like onions, mustard, and honey can be harmful to pets. Avoid sharing this sandwich with your pets and consult your veterinarian if unsure.

The Ultimate Spicy Cheddar & Apple Fall Veggie Sandwich Recipe

Print Recipe

★★★★★

4.7 from 133 reviews

The Ultimate Spicy Cheddar & Apple Fall Veggie Sandwich is a deliciously balanced combination of creamy sharp cheddar, spicy pickled jalapeños, sweet crisp apples, and fresh arugula on toasted sourdough bread. This sandwich offers a perfect blend of sweet, spicy, crunchy, and savory flavors, making it an ideal fall lunch that is satisfying and uniquely flavorful.

Author: Maya
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 sandwiches 1x
Category: Lunch
Method: Baking
Cuisine: American

Ingredients

Scale

For the Bread

2 slices Sourdough Bread (feel free to substitute with your favorite bread variety)

For the Spread

1 tablespoon Grainy Dijon Mustard (can be replaced with standard yellow mustard)
1 teaspoon Honey (can be swapped with maple syrup for a vegan substitute)

For the Main Filling

2 ounces Sliced Sharp Cheddar Cheese (consider vegan cheese as an alternative)
2 tablespoons Pickled Jalapeños (omit for a milder version)
1/4 cup Red Onion, thinly sliced (scallions can also be used)
1 medium Honeycrisp Apple, thinly sliced (other apple varieties can be substituted)
1 cup Arugula (can use spinach or omit)

For Added Crunch

1 handful Kettle Potato Chips (can be replaced or omitted)

Instructions

Preheat the Broiler: Begin by preheating your broiler. Place both slices of sourdough bread on a baking sheet to prepare them for toasting.
Broil the Bread: Broil the bread for 1-2 minutes until lightly browned on one side, then flip each slice to toast the other side evenly. Watch carefully to avoid burning.
Melt the Cheese: Place sliced sharp cheddar cheese on one slice of the toasted bread. Return the baking sheet to the broiler and broil for another 1-2 minutes until the cheese is melted, bubbly, and perfectly glossy.
Layer the Ingredients: On the cheese-melted bread slice, evenly layer the pickled jalapeños. On the other slice, spread the grainy Dijon mustard and drizzle the honey on top for sweetness.
Add Freshness and Crunch: Stack thinly sliced honeycrisp apples, red onion slices, fresh arugula, and a handful of kettle potato chips onto the bread with mustard and honey to add varying textures and flavors.
Assemble and Serve: Gently close the sandwich by pressing the two slices together to combine all flavors. Slice the sandwich in half for easier eating, then serve immediately and enjoy this flavorful fall-inspired creation.

Notes

Best enjoyed fresh, but if left out, consume within 2 hours to prevent spoilage.
To store leftovers, assemble without kettle chips, wrap tightly, and refrigerate for up to 3 days. Add chips just before serving to keep them crunchy.
You can freeze the assembled sandwich without chips for up to 1 month. Thaw overnight in the fridge and reheat in a toaster oven before serving.
Keep an eye on the bread while broiling to prevent burning.
Adjust the amount of pickled jalapeños to control spiciness or omit for a milder version.
Slice apples and red onions up to 24 hours in advance, stored in airtight containers to prevent browning.

Keywords: Spicy cheddar sandwich, apple sandwich, fall sandwich recipe, vegetarian sandwich, savory and sweet sandwich, broiled sandwich, cheddar jalapeño sandwich