Farmer's Lunch Sandwich
1 loaf crusty baguette or ciabatta
Whole grain mustard
Sharp cheddar cheese
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.
(Image: Emma Christensen for the Kitchn)