- Makes: 4 servings
- Serving Size: 1 sandwich
- Start to Finish: 30 mins
Muenster, Cabbage, and Apple Sandwiches
medium onion, halved lengthwise and thinly sliced
cup cider vinegar
cup coarsely shredded cabbage
large cooking apple, such as Granny Smith, Rome Beauty, or Jonathan, thinly sliced
tablespoon stone-ground mustard
cup shredded Muenster cheese (4 ounces)
slices caraway rye bread
Nonstick cooking spray
- In a medium skillet combine onion, vinegar, and the water. Bring just to boiling; reduce heat. Simmer, covered, for 3 minutes. Stir in cabbage; simmer, covered, for 3 minutes. Stir in apple slices. Simmer, covered, about 3 minutes more or just until vegetables and apple are tender; drain. Stir in mustard.
- Layer the cabbage mixture and the cheese on four of the bread slices. Top with the remaining four bread slices. Lightly coat outsides of the sandwiches with cooking spray.
- Preheat a large nonstick skillet over medium heat. Place sandwiches, half at a time if necessary, in skillet. Weight down with a heavy skillet and cook for 1 to 2 minutes or until bread is toasted. Turn sandwiches, weight down again, and cook for 1 to 2 minutes more or until bread is toasted and filling is heated through.
Nutrition Facts (Muenster, Cabbage, and Apple Sandwiches)
- Per serving:
- 296 kcal cal.,
- 11 g fat
- (6 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 27 mg chol.,
- 606 mg sodium,
- 39 g carb.,
- 5 g fiber,
- 10 g sugar,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet