Recipe from The Farm: Open-Face Garden and Orchard Sandwich


We like a good sandwich. Who doesn't? Packed with produce as this one is, and you can grab a handful of chips and call it lunch, or set it next to a bowl of soup for a satisfying supper. This recipe was submitted by Karen Paulus of Paulus Orchards in Dillsburg, PA. She tells us that it was a prizewinner in the "Simply Delicious, Simply Nutritious Pennsylvania Vegetable Recipe Contest". We really enjoyed the combination of savory and sweet in this sandwich. Thanks, Karen!

We played with the recipe and found it pleasingly adaptable. Some of our adaptations follow the original recipe, below.

  • 1/4 Red Delicious apple, thinly sliced
  • 1 slice whole wheat bread
  • 1/2 T. butter
  • 1/3 c. broccoli
  • 1 button mushroom, sliced
  • 1 T. chopped onion
  • 2 T. golden raisins
  • 1 T. chopped walnuts
  • 1 1/2 T. mayonnaise or Thousand Island dressing
  • 1 ounce pepper jack cheese, sliced

Arrange the unpeeled apple slices on the bread. Melt the butter in a small skillet.  Add the broccoli, mushroom, onion, raisins, and walnuts.  Sauté until the vegetables are tender-crisp. Stir in the mayonnaise. Spoon over the apple. Top with the cheese.

Place the sandwich on a baking sheet and broil about six inches from the heat for one minute or until the cheese melts. Serve immediately.

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Any crisp apple will do well here. We liked this sandwich best when we toasted the bread before assembling the sandwich. We substituted fontina cheese for the pepper jack, and liked it!



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