Stonemill Bakehouse Sprouted Flax Open-Faced Ham, Apple & Arugula Sandwich

Sprouted Flax Open-Faced Ham, Apple & Arugula Sandwich

Serves: 4

Prep Time: 10 minutes

Ready In: 15 minutes

What You'll Need:

  • ¼ cup apple butter
  • ¼ cup stone-ground mustard
  • 500g black forest ham, thinly sliced
  • 1 Royal Gala apple, cored and thinly sliced
  • 4 slices Stonemill Bakehouse Sprouted Flax bread, toasted
  • 1 tablespoon of all-purpose flour
  • 1 tablespoon of butter
  • 1 1/2 cups of 2% milk
  • 300g of sharp white cheddar cheese, grated
  • 2 tablespoons minced chives

Featured Bread:

What You'll Need To Do:

  • In a small bowl, combine the apple butter and the mustard and set aside.
  • On a serving plate, place the toasted bread and slather with 2 tablespoons of the apple-mustard mixture.
  • Top with a few slices of the apple followed by the black forest ham.
  • Add a few more slices of the apple on top of the ham and set aside while you prepare the cheese sauce.
  • In a medium saucepan over medium-high heat, melt the butter and whisk in the flour to create a roux.
  • Allow to cook for 2-3 minutes whisking consistently.
  • Add the milk and whisk until smooth and bubbling, allowing to cook for 2 minutes creating a thick sauce.
  • Remove from heat and add the cheese immediately. Gently stir to melt the cheese.
  • Top each sandwich with 3-4 tablespoons of the sauce and garnish with a sprinkling of the chives. Serve immediately.

Featured Bread2: