I always enjoy reading Food & Wine Magazine and seeing who is going to contribute what. This recipe reminded me of my childhood when we would have a variation of it for supper.

CONTRIBUTED BY JESSE COOL from Food and Wine.
  • SERVINGS: 4
Ingredients:
  1. 2 Granny Smith apples—peeled, cored and thinly sliced
  2. 1 cup water
  3. 1/4 cup maple syrup
  4. One 3-inch cinnamon stick
  5. 2/3 cup milk
  6. 2 large eggs, beaten
  7. Eight 1/2-inch-thick hand-cut slices from a loaf of white bread
  8. Dijon mustard
  9. 6 ounces sliced Gruyère cheese
  10. 1/2 pound thickly sliced smoked ham
  11. 1 to 2 tablespoons unsalted butter

Method:

  1. In a medium saucepan, combine the apples, water, maple syrup and cinnamon stick and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the apples are tender, about 6 minutes. Using a slotted spoon, transfer the apples to a bowl and let cool to room temperature.
  2. In a shallow bowl, whisk the milk and eggs. Spread 4 slices of the bread with mustard. Top with half of the cheese, the ham and then the remaining cheese.
  3. In a large skillet, melt 1 tablespoon of the butter over low heat. Dip the bottoms of the 4 topped bread slices in the beaten egg until just saturated and transfer to the skillet. Dip the remaining slices of bread on 1 side only and place them, soaked side up, on the sandwiches. Cover the skillet and cook over moderately low heat until the bread is browned on the bottom, about 3 minutes. Turn the sandwiches, adding more butter to the skillet if necessary. Cover and cook until the second side is browned and the cheese is melted, about 3 minutes longer. Transfer the sandwiches to a cutting board and let stand for 5 minutes. Cut in half and serve with the maple apples.
MAKE AHEAD The apples can be refrigerated in the poaching liquid for up to 1 day; drain just before using. SERVE WITH Steamed or sautéed mustard greens.

Suggested Pairing:

Smoky, salty ham and sweet, nutty Gruyère are perfectly complemented by the contrasting fruity, tart character of a dry or off-dry Riesling.

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.