Apple and Cheddar Belong Together — In Your Next Sandwich


This fall-perfect sandwich is proof positive that apples and cheddar are a match made in heaven.

Marinated Apple and Cheddar Sandwiches

Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely 

Active Time:
30 mins
Total Time:
1 hr 15 mins
4 servings

Soaking thinly sliced sweet Honeycrisp and tart Granny Smith apples in a mixture of apple cider vinegar, oil, honey, mustard, shallots, and garlic for 45 minutes takes them to the next level. The marinating amps up their flavor, making apple slices that are wonderfully sweet and punchy, and that, when layered with creamy, rich cheddar and peppery arugula on butter-slathered slices of bread, creates an apple and cheese sandwich where each bite is extra-flavorful and deeply satisfying. 

Frequently asked questions

How do I cut apples for sandwiches? 

Core the apple, then carefully slice it very thinly crosswise (into about 1/16-inch-thick slices) using a mandoline.

What should I pair with an apple and cheese sandwich?

A crisp, dry heirloom hard cider is delicious with these apple and cheese sandwiches. The effervescence of the cider helps cut through the rich, sharp cheddar. Try a hard cider from Thacher Winery Kentucky Ranch Cider or another of our favorite hard ciders

Note from the Food & Wine Test Kitchen

You can use any sliced soft bread here, and our testers found that wheat or multigrain add just the right amount of sweetness to complement the tangy pickled apples and are sturdy enough to house this hefty sandwich.


  • 1/2 cup apple cider vinegar

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons honey

  • 4 teaspoons whole-grain mustard

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon kosher salt

  • 2 small shallots, thinly sliced (about 1/3 cup)

  • 2 small garlic cloves, grated (about 1/2 teaspoon)

  • 1 tart green apple (such as Granny Smith) (unpeeled), cored and very thinly sliced crosswise

  • 1 tart-sweet apple (such as Honeycrisp) (unpeeled), cored and very thinly sliced crosswise

  • Salted butter, at room temperature

  • 8 slices soft multigrain sandwich bread

  • 4 to 8 ounces aged white cheddar cheese, thinly sliced

  • 1 1/3 cups packed baby arugula


  1. Whisk together vinegar, oil, honey, mustard, pepper, and salt in a medium saucepan; bring to a simmer over medium, stirring occasionally to dissolve honey. Stir in shallots and garlic. Remove from heat.

  2. Place apple slices in a large, shallow, heatproof dish; pour hot vinegar mixture over apples, and toss to coat. Let stand at room temperature 45 minutes, tossing occasionally. Drain apples, and discard vinegar mixture.

  3. Spread a generous layer of butter on one side of each bread slice. Divide cheese, apple mixture, and arugula evenly on buttered sides of four bread slices. Top with remaining bread slices, butter sides down. Serve immediately.

Originally appeared in Food & Wine magazine, November 2023

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