This sandwich has a lot of strong flavors, but they all seem to balance each other out. Prosciutto is not a really lean more, nor is it a really high-fat meat. It is much leaner than bacon so prosciutto is certainly a healthier alternative. In this recipe, you do not use a large amount of prosciutto, so that keeps the calorie amount and the grams of saturated fat as low as possible. Gruyere, on the other hand, is quite dense in calories and saturated fat. For just one ounce, there are 9 grams of total fat, of which 6 grams are saturated fat. That is a lot for just one little ounce. That is why I tried to keep it to half an ounce per sandwich. The gruyere is simply there to enhance the dish, not be the main star.
When picking which kind of apple for the sandwich, you can pick sweet (Virginia Beauty or Honey Crisp) or sour (Granny Smith) or somewhere in between (Braeburn or Gala). The best apples are freshly-picked. There are a ton of apple orchards in northern virginia. I loved going apple picking at a kid because it involved climbing up trees as far as you would dare. Now I love it because the apples taste so much better when you pick them! If you don't go pick apples, at least buy them from the farmer's market. Those are usually picked within 24 hours before you purchase them.
What you'll need:
- 4 slices prosciutto,
- 1 ounce gruyere cheese, shredded
- 1 small apple, thinly sliced (~1/8")
- 2 tsp Dijon mustard
- 4 slices whole wheat bread
- 1/2 cup arugula, washed thoroughly
What to do:
If you have a panini maker:
Preheat the panini maker. Assemble two sandwiches using all of the ingredients. Place in panini maker until bread is crisp and lightly browned.
If you do not have a panini maker:
You can toast the bread in a toaster first. Then place each piece of bread on a baking sheet. Top one slice of bread with mustard, apple slices, and half of the cheese; top the other slice with prosciutto and the other half of the cheese. Set the oven to 'Broil' and toast in the oven for about 3 - 4 minutes. Watch carefully to make sure it does not burn. Remove from oven and top with arugula and assemble sandwich. Serve with a side of fruit
When picking which kind of apple for the sandwich, you can pick sweet (Virginia Beauty or Honey Crisp) or sour (Granny Smith) or somewhere in between (Braeburn or Gala). The best apples are freshly-picked. There are a ton of apple orchards in northern virginia. I loved going apple picking at a kid because it involved climbing up trees as far as you would dare. Now I love it because the apples taste so much better when you pick them! If you don't go pick apples, at least buy them from the farmer's market. Those are usually picked within 24 hours before you purchase them.
Prosciutto, Gruyere, and Apple Hot Sandwich
What you'll need:
- 4 slices prosciutto,
- 1 ounce gruyere cheese, shredded
- 1 small apple, thinly sliced (~1/8")
- 2 tsp Dijon mustard
- 4 slices whole wheat bread- 1/2 cup arugula, washed thoroughly
What to do:
If you have a panini maker:
Preheat the panini maker. Assemble two sandwiches using all of the ingredients. Place in panini maker until bread is crisp and lightly browned.
If you do not have a panini maker:
You can toast the bread in a toaster first. Then place each piece of bread on a baking sheet. Top one slice of bread with mustard, apple slices, and half of the cheese; top the other slice with prosciutto and the other half of the cheese. Set the oven to 'Broil' and toast in the oven for about 3 - 4 minutes. Watch carefully to make sure it does not burn. Remove from oven and top with arugula and assemble sandwich. Serve with a side of fruit
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