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Cheddar Cheese and Apple with Watercress Recipe

Course: Main Course
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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Cheddar Cheese and Apple with Watercress

Photo by: Joseph De Leo

A rustic, hearty vegetarian sandwich. Make it on a crusty baguette or sliced seven-grain bread. Toasting the cheddar over apple slices makes for mouthwatering flavor, at once sweet, tart, and tarragon-creamy.

Yield: Makes 6 servings

  • Fresh lemon juice
  • 2 Granny Smith apples, cored, and thinly sliced
  • 2 loaves unsliced French bread, halved lengthwise and toasted
  • 6 to 8 slices cheddar cheese
  • 1 bunch watercress
  • 1 recipe Tarragon Mayonnaise (see Notes)


1. Sprinkle a little lemon juice over the apple slices and toss them together. (The lemon juice will keep the apples from oxidizing and turning brown.)

2. Preheat the broiler. On the bottom half of each toasted bread loaf, pile on the sliced apples. Top with cheese. Broil until the cheese melts. Remove from broiler and top with watercress.

3. Spread some of the Tarragon Mayonnaise on the top half of each toasted bread loaf. Place on the sandwich, mayonnaise side down. To serve, cut each sandwich into 3 pieces.


Tarragon Mayonnaise:

Combine 1 cup light mayonnaise dressing and 1 teaspoon chopped fresh tarragon. Let stand for a few minutes to let the flavors develop.

© 2004 Meredith Corporation

Nutrition Facts per serving: 624 cal., 21 g total fat (8 g sat. fat). 36 mg chol., 1,218 mg sodium, 89 g carbo., 6 g fiber. 21 g pro.

Daily Values: 9% vit. A, 10% vit. C, 32% calcium. 23% iron


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