Ham, Cheddar, and Apple Butter Open-Faced Sandwiches (Or Pizza!)

The scent of apple butter always takes me back to crisp autumn afternoons at my grandmother’s farm. She’d spend hours stirring a massive copper pot over an open fire, the sweet, spiced aroma mingling with the scent of woodsmoke. We’d slather that apple butter on everything from biscuits to pork chops. I remember thinking even then that it was a perfect counterpoint to savory flavors, a lesson that led me to this incredible combination of sweet, savory, and smoky: Ham, Cheddar, and Apple Butter Open-Faced Sandwiches (or, as I often make it, a delightfully unconventional pizza!).

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 6 sandwich halves
• Yields: 6 sandwich halves / 1 12-inch pizza
• Dietary Type: Not specified in source

Ingredients

• 3 ciabatta rolls, halved horizontally (or 6 slices country-style bread)
• 2 tablespoons olive oil
• 6 tablespoons apple butter
• 4 tablespoons Dijon mustard
• 1 1/4 lbs black forest ham, thinly sliced
• 12 ounces white cheddar cheese, extra sharp, sliced
• 1 bunch chives, chopped (optional)

Ingredient Notes:

• Ham: While the recipe calls for Black Forest Ham, feel free to experiment with other smoked hams. You can also use leftover holiday ham!
• Cheese: The recipe specifies extra sharp white cheddar, but you can use any sharp cheddar.
• Bread: If you can’t find ciabatta rolls, sourdough or a hearty Italian loaf work well.
• Optional Additions: Sautéed onion and very well wrung out thawed frozen spinach can also be added.
• Mustard: This recipe depends a lot on the types of ingredients used; since it has the apple butter, sweeter mustards would probably not be as good. The relative proportions of Dijon and apple butter can be adjusted for personal taste.

Equipment Needed

• Baking sheet
• Broiler (oven)
• Pizza stone or baking sheet (for pizza version)

Instructions

1. Preheat your broiler. If making the pizza version, preheat your oven according to the pizza crust instructions, usually to around 450°F (232°C).

2. Brush the cut side of the ciabatta rolls (or one side of the country-style bread) with olive oil. For the pizza version, use your crust of choice, brush with a light coating of olive oil, and prebake it according to the package directions.

3. Place the ciabatta rolls, cut side up, on the baking sheet. Place in the broiler until the rolls begin to brown around the edges, about 2 minutes. Watch them closely to prevent burning! For the pizza, spread the Dijon mustard over the whole crust and add the apple butter as small dollops over the entire crust.

4. Spread apple butter and Dijon mustard on each roll half. Adjust the ratio of apple butter to mustard according to your preference. If the apple butter is particularly sweet, use a bit more Dijon.

5. Top with the black forest ham, then the white cheddar cheese slices. If you’re adding sautéed onion and spinach to the pizza, layer them on after the ham, or in any desired order.

6. Broil the sandwiches until the cheese melts and begins to brown in spots. This should take about 2 minutes. For the pizza, if baking, place in the oven (not under the broiler) until the cheese is melted and bubbly, approximately 7 to 8 minutes, or as indicated in the directions for your chosen dough. Keep a close eye on everything – you want the cheese nicely melted and lightly browned, but not burnt. It’s good if some of the edges of the sliced meat get a little singed!

7. Remove from the broiler or oven. If desired, sprinkle with chopped chives and a generous grind of black pepper.

Expert Tips & Tricks

• Bread Browning: To prevent the bread from becoming too hard under the broiler, position the baking sheet further from the heat source.

• Cheese Placement: Layering the cheese directly on top of the ham helps it melt evenly and prevents the ham from drying out.

• Broiler Safety: Never leave the broiler unattended. Broiling is a quick process, and things can burn quickly.

• Pizza Perfection: For a crispier pizza crust, preheat your pizza stone in the oven before placing the pizza on it.

• Flavor Boost: A sprinkle of red pepper flakes adds a touch of heat and enhances the other flavors.

• Ingredient Quality: Since the recipe has the apple butter, sweeter mustards and milder cheeses would probably not be as good. The relative proportions of Dijon and apple butter (and meat and cheese) can be adjusted for personal taste.

Serving & Storage Suggestions

Serve the open-faced sandwiches or pizza immediately while the cheese is still melted and bubbly. The aroma alone is enough to entice anyone! Garnish with fresh chives or a sprinkle of black pepper for added flavor and visual appeal.

Leftovers can be stored in the refrigerator for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) until heated through and the cheese is melted, or zap them in the microwave for a quick fix. The bread may lose some of its crispness upon reheating. Unfortunately, freezing is not recommended as it may affect the texture of the bread and cheese.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	687.7 kcal	N/A
Calories from Fat	428 g	62%
Total Fat	47.6 g	73%
Saturated Fat	23.1 g	115%
Cholesterol	170.2 mg	56%
Sodium	2550.2 mg	106%
Total Carbohydrate	18.6 g	6%
Dietary Fiber	2.7 g	10%
Sugars	9.9 g	39%
Protein	45.4 g	90%

Note: These values are estimations and may vary based on ingredient brands and specific preparation methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free ciabatta rolls or pizza crust.
• Vegetarian: Omit the ham and add roasted vegetables like bell peppers, zucchini, or eggplant.
• Spicy: Add a pinch of red pepper flakes to the apple butter mixture for a touch of heat. Use a spicy mustard instead of Dijon.
• Cheese Variety: Experiment with different types of cheese, such as Gruyere, Gouda, or Fontina.
• Bread: Use English muffins instead of ciabatta rolls.
• Apple Butter: Instead of apple butter, you could try other fruit butters, like pear butter or pumpkin butter, for a different seasonal twist.
• Meat: Smoked turkey can be substituted for Black Forest ham.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: It’s best to assemble and cook these sandwiches or pizza just before serving to prevent the bread from getting soggy. However, you can prep the ingredients (slice the ham and cheese, chop the chives) in advance.

Q: Can I use a different type of ham?
A: Absolutely! Any smoked ham will work well. Prosciutto would be a nice alternative.

Q: What if I don’t have apple butter?
A: In a pinch, you can use a good quality apple jam or even a spiced apple chutney. The key is to have that sweet apple flavor.

Q: Can I use pre-shredded cheese?
A: While pre-shredded cheese is convenient, freshly sliced cheese melts more smoothly and evenly.

Q: Can I grill this instead of broiling?
A: Yes! You can grill these, but watch them carefully to prevent the bread from burning. Grilling will add a nice smoky flavor.

Final Thoughts

This Ham, Cheddar, and Apple Butter creation, whether you choose the open-faced sandwich or pizza format, is truly a delightful combination of sweet, savory, and smoky flavors that’s surprisingly easy to make. I encourage you to give it a try, experiment with different ingredients, and adjust the flavors to your liking. Don’t be afraid to get creative in the kitchen! Share your feedback and variations, and let me know what you think. Pair it with a crisp autumn salad or a glass of hard cider for a complete and satisfying meal. Happy cooking!