Recipe: Farmer's Lunch Sandwich

Recipes from The Kitchn

We first became addicted to this sandwich when it appeared on the deli menu at City Feed and Supply, and quickly adapted it to our own kitchen! With grainy mustard, sharp cheese, and some crunchy apples, this is the perfect sandwich for a light summer meal outdoors.
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With a simple sandwich like this, using the best ingredients possible is key. Get yourself a really good cheddar - one that's a bit crumbly and so sharp that you might not think of eating it on its own. A good grainy mustard adds texture and a bit of vinegar bite to contrast the onion jam.

And use the best ciabatta or baguette you can find. You'll thank yourself the second you bite into that crackling, faintly sweet crust!

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Farmer's Lunch Sandwich

Makes 4 sandwiches

1 loaf crusty baguette or ciabatta
Whole grain mustard
Sharp cheddar cheese
Butter lettuce
2 hard, tart apples like Granny smith or Braeburn, very thinly sliced
2 to 3 tablespoons lemon juice (from one lemon)
Onion-Thyme Jam (or try one of these recipes!)

Slice the baguette into four sections and slice the sections in half length-wise. Spread a little whole grain mustard on both halves.

Smear a layer of onion jam on the bottom half. Toss the apple slices in a little lemon juice, and then add them to the sandwich. Add a few leaves of lettuce and then top with a layer of cheese. Press the sandwich closed.

If not eating right away, wrap the sandwiches in a tight layer of wax paper. Keep them in a cool place — like a picnic hamper! — until you're ready to eat them. They'll be ok left unrefrigerated for several hours.

Related: Good Food with Evan Kleiman: Barbecues and Picnic Side Dishes

(Image: Emma Christensen for the Kitchn)

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