Cheddar Apple Sandwich with Jalapeño Cranberry Spread
Tart and crisp Granny Smith apple slices and sharp vegan cheddar, stacked in a sandwich with a sweet and spicy homemade jalapeño cranberry spread. A sandwich perfect for cool autumn days.
Servings: 1
Equipment
- measuring cups and spoons
- small dish
- sharp knife and cutting board
- Toaster or toaster oven
Ingredients
Jalapeño cranberry spread
- 1 tablespoon vegan mayo
- 1 teaspoon dijon or horseradish mustard sub stone-ground for less of a kick
- 1 tablespoon minced walnuts
- 1 tablespoon dried cranberries, chopped
- 1 tablespoon pickled jalapeños, diced
Sandwich
- 2 slices (gluten-free) bread I used Carbonaut seeded bread
- ½ granny smith apple, thinly sliced
- 1 slice mature cheddar vegan cheese I used Violife
- handful crisp baby lettuce or other crunchy green of choice
Instructions
- Make the jalapeño cranberry spread: Add the mayo, mustard, diced pickled jalapeños, chopped cranberries, and minced walnuts to a bowl and stir to combine. Set aside or refrigerate until ready to use.
- Toast and assemble: Toast the bread to your preferred level of golden. Spread the jalapeño cranberry spread on one slice. Layer with thinly sliced apple, vegan cheddar, and lettuce. Top with the second slice (optional: use the spread on this slice too for additional flavor), cut in half, and serve immediately.