Muenster, Cabbage, and Apple Sandwiches

By mrshermes2002

Ingredients

• 1 medium onion, halved lengthwise and thinly sliced
• 1/4 cup cider vinegar
• 1/4 cup water
• 1 cup coarsely shredded cabbage
• 1 large cooking apple, such as Granny Smith, Rome Beauty, or Jonathan, thinly sliced
• 1 tablespoon stone-ground mustard
• 1 cup shredded Muenster cheese (4 ounces)
• 8 slices sourdough bread
• Nonstick cooking spray

Details

Adapted from bhg.com

Preparation

Step 1

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.