As soon as the sticky humidity lifts in Maryland and the air tingles with the crispness of fall, I start to crave crisp and juicy apples. It didn’t take too much convincing to get teenaged Solomon and Celia to come apple picking with us recently.  No matter how old we are, there is a simple joy in spotting the perfect apple on a tree, reaching up and snatching it, and then, standing in that shady apple grove, biting into the perfection of nature.

After we’ve eaten our fill, we stock our refrigerator with apples for lunches and snacks.  I also love coming up with ways to enjoy them for dinner, by pairing sweet apples with savory ingredients like cheese, turkey and sausage. This year’s creation was these Hot Turkey, Cheddar and Apple Melts, which would also be delicious with Gruyere or Swiss cheese.

If you have a bushel of apples, you may also enjoy these recipes:

Homemade Applesauce

Apple and Brie Quesadillas

Sticky Caramel Apples

Please share your favorite apple recipes or apple picking memories below.

Recipe: Hot Turkey, Cheddar and Apple Melts

  • Prep Time: 10 min(s)
  • Cook Time: 10 min(s)
  • Total Time: 20 min(s)
  • Servings: 4

A perfect fall recipe.

Ingredients

    • 8 slices whole grain bread
    • 1 – 2 Tbsp. butter or margarine, softened, or brush on olive oil, if preferred
    • 8 oz. reduced-sodium sliced turkey or Tofurky
    • 4 slices Cheddar or Swiss cheese
    • 1 – 2 apples, thinly sliced
    • 4 tsp. cranberry sauce, honey mustard, fig or apricot jam (optional)

Instructions

    • On one side of each piece of bread, spread a thin layer of butter or margarine. On the non-buttered side of 4 slices of the bread, layer 2 - 3 slices of turkey, 1 slice of cheese, a few slices of apple, and about 1 tsp. of cranberry sauce or other spread, if desired. Press the top half of each sandwich on so the buttered sides of both pieces of bread are on the outside.
    • Heat a large nonstick skillet or grill pan (or a Panini press, if you have one) over medium heat. Cook the sandwiches on both sides, pressing them down with a spatula, foil-wrapped brick or heavy pot, until the outsides are nicely browned, 3 - 5 minutes per side. Remove them from the pan and slice the sandwiches on the diagonal to serve.

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  • Kat

    Caramel apples always remind me of fall and apple picking. My favorite memory is my older son hauling my younger son around in a wheelbarrow with a ton of apples – so cute!

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