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Ham and havarti sandwich

Yields2 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Black Forest ham, havarti cheese and apple mustard chutney on grilled sourdough bread makes for a tasty twist on the classic ham and havarti sandwich.

Ham and Havarti sandwich with apple-mustard chutney

FOR THE APPLE-MUSTARD CHUTNEY
 1 Granny Smith apple, finely chopped
 ½ cup wheat beer (we used Blue Moon)
 1 tablespoon apple cider vinegar
 2 tablespoons light brown sugar
 2 tablespoons whole grain mustard
 2 teaspoons yellow mustard
FOR THE SANDWICH
 2 teaspoons butter or margarine
 4 slices sourdough bread
 4 tablespoons apple mustard chutney
 6 ounces Black Forest ham
 4 slices Havarti cheese
FOR THE APPLE-MUSTARD CHUTNEY
1

Combine the chopped apple, wheat beer, apple cider vinegar, brown sugar, whole grain mustard and yellow mustard in a medium saucepan.

Bring the apple chutney mixture to a boil over medium to high heat, stirring occasionally for 30 minutes or until most of the liquid has evaporated. Remove from heat and let cool before serving.

FOR SKILLET OR GRILL
2

Place buttered sourdough slices (butter-side down) on your skillet or grill on medium heat with a slice of Havarti each and cook for 4-5 minutes until the bread becomes crispy and golden brown and the cheese is melted.

3

As the bread is grilling, heat the ham — folded and bunched for the best texture — and the apple mustard chutney mixture until they are completely heated through. Place on a slice of sourdough and top with the remaining slices of bread, cut in half and serve.

FOR PANINI GRILL
4

If you’re using a Panini grill, place two sourdough slices butter-side down on the grill with 1 slice of Havarti on each. Layer on 3 ounces of ham and the apple mustard chutney and cover with the remaining cheese slices. Top the sandwiches with the last two pieces of sourdough butter-side up, lower the press and grill for 7-10 minutes until the cheese is melted and the sandwich is heated through. Cut in half and serve.

Nutrition Facts

Servings 0