Sprouted Flax Open-Faced Ham, Apple & Arugula Sandwich

We apologize in advance, because you might very well never look at a ham and cheese sandwich the same way again. Slathered with mustard-apple butter on a piece of our Sprouted Flax, the crunchy tartness of the apples goes perfectly with the savoury ham and sharp cheddar cheese. You’ve been warned.

Preparation time 10 min
Total Time 15 min
Servings 4 Servings

Made with Sprouted Flax Bread


  • 4 slices Stonemill®Bakehouse Sprouted Flax bread, toasted
  • 1/4 cup (60 ml) apple butter
  • 1/4 cup (60ml) stone-ground mustard
  • 500 g (2.5 cups) Black Forest ham, thinly sliced
  • 1 Royal Gala apple, cored and thinly sliced
  • 1 tablespoon (of all-purpose flour
  • 1 tablespoon (15g) of butter
  • 1 1/2 cups (370ml) of 2% milk
  • 300g (1.5 cups) of sharp white cheddar cheese, grated
  • 2 tablespoons (30ml) minced chives


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