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Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
Quarter the apple lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into thin wedges. Transfer to a small bowl.
Coarsely grate 1 cup of cheddar and transfer to a bowl.
Preheat a nonstick skillet over medium heat.
Place the 4 bread slices on a flat surface and divide the mustard among them. Evenly top 2 of the slices with ½ of the apple (save the rest for the salad) and the grated cheddar; season with salt and pepper. Cover the sandwiches with the remaining bread slices, mustard-side-down.
Add butter to the skillet and swirl to coat the bottom.
Place the sandwiches in the skillet and cook until the bottom is golden brown, 2 to 4 minutes. Then, remove the sandwiches to a plate and add more butter to the skillet; return the sandwiches to the skillet, browned-side-up, and cook until golden brown on the other side and the cheese is melted, 2 to 4 minutes. Once done, transfer to a cutting board.
While the sandwiches toast, roughly chop the pecans.
Transfer the arugula, remaining apple slices, and pecans to a medium salad bowl.
In a small bowl, combine and whisk together extra virgin olive oil, apple cider vinegar, honey, salt, and pepper.
Pour the dressing over the salad and toss to coat.
Cut the sandwiches in half on the diagonal.
To serve, divide the salad and sandwiches between plates. Enjoy!
Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
Quarter the apple lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into thin wedges. Transfer to a small bowl.
Coarsely grate 1 cup of cheddar and transfer to a bowl.
Preheat a nonstick skillet over medium heat.
Place the 4 bread slices on a flat surface and divide the mustard among them. Evenly top 2 of the slices with ½ of the apple (save the rest for the salad) and the grated cheddar; season with salt and pepper. Cover the sandwiches with the remaining bread slices, mustard-side-down.
Add butter to the skillet and swirl to coat the bottom.
Place the sandwiches in the skillet and cook until the bottom is golden brown, 2 to 4 minutes. Then, remove the sandwiches to a plate and add more butter to the skillet; return the sandwiches to the skillet, browned-side-up, and cook until golden brown on the other side and the cheese is melted, 2 to 4 minutes. Once done, transfer to a cutting board.
While the sandwiches toast, roughly chop the pecans.
Transfer the arugula, remaining apple slices, and pecans to a medium salad bowl.
In a small bowl, combine and whisk together extra virgin olive oil, apple cider vinegar, honey, salt, and pepper.
Pour the dressing over the salad and toss to coat.
Cut the sandwiches in half on the diagonal.
To serve, divide the salad and sandwiches between plates. Enjoy!