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.

10 min

15 min

4 Servings

Made with Sprouted Flax Bread

Ingredients

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

Directions

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.