Open Face Ham & Apple Melt

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The branches are loaded and the apples are absolutely beautiful in the orchards this fall! As I walk down row upon row of apple trees, I feel like I can hear them offer a sigh of relief thanks to the cooler temperatures that rolled in this week. All of team Eckert, including our trees, are thrilled to have a perfect fall forecast for the coming weekend! 

This week, we have been busy slicing and dicing apples in our cooking classroom and one recipe in particular has received a work-out. We have utilized this recipe, Open Face Ham and Apple Melt, for multiple kids classes, Wine in the Orchard and a recent Advisory Board Meeting. Believe it or not, it is a recipe that suits all ages and appeals to a wide variety of taste buds (Yes, we got kids to eat slaw!). 

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Many thanks to our kids class recipe development team, Connie and Sabine, for discovering this yummy combination of apples, ham, cheese and slaw with a specially made sauce. I know we will be making it many more times this fall!!

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I would like to invite you and your family to come out to one of our four apple orchards to enjoy the beautiful fall weather and to taste this delicious crop of apples for yourself. Hope to see you soon on the farm!

Eat well this fall,

Angie

Open Face Ham & Apple Melt
3 teaspoons brown sugar
3 teaspoons Worcestershire sauce
3 teaspoons Eckert’s Dijon mustard
4 slices Eckert’s sourdough bread
4 slices Boar’s Head tavern ham
1-2  apples, sliced
4 slices Boar’s Head baby Swiss cheese
¼ cup Eckert’s apple cider slaw, well drained*

Preheat oven to 400 degrees (375 convection).  In a small bowl, mix brown sugar, Worcestershire sauce and mustard until combined, set aside.  Toast bread in oven for 3-4 minutes until lightly browned. Raise oven temperature to 425 degrees.

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Spread each bread slice with 1-2 teaspoons sauce.  Place slice of ham on top, followed with apple slices (do not overlap apple slices).  Lay a slice of cheese on top of apples.  Bake on a parchment-lined baking sheet for 6 minutes. Before serving, place 1 tablespoon apple cider slaw down the center of each open-faced sandwich.  Serve hot or at room temperature. Makes 4 servings.    

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* If you are making your own, substitute a slaw recipe with vinegar based dressing.