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.
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.
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.
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.
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.