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Muenster, Cabbage and Apple Sandwich

Muenster, Cabbage and Apple Sandwich

  • Yield: 4 servings
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  • 1 Medium onion, thinly sliced
  • 1/4 cup Cider vinegar
  • 1/4 cup Water
  • 1 cup Cabbage, coarsely shredded
  • 1 large Cooking apple, thinly sliced
  • 1 tbsp Stone-ground mustard
  • 1 cup Muenster cheese, shredded
  • 8 slices Caraway rye bread
  • Mayonnaise


  1. In a skillet, combine the onion, vinegar and water. Bring just to boiling and then reduce heat. Simmer, covered, for 3 minutes.
  2. Stir in cabbage and simmer, covered, for 3 minutes.
  3. Add the apple slices and continue to simmer, covered, about 3 minutes more or until vegetables and apple are tender. Drain, then mix in the mustard.
  4. Layer the cabbage mixture and cheese on four of the bread slices. Top with the remaining four bread slices.
  5. Lightly coat outsides of the sandwiches with mayonnaise.
  6. Preheat a nonstick skillet over medium heat.
  7. Place sandwiches in skillet and weigh down with a sandwich press, or another heavy skillet, and cook for 1 – 2 minutes, or until bread is toasted.
  8. Flip sandwiches, weigh down again, and cook for 1 – 2 minutes more or until bread is toasted and filling is heated through.
  9. Serve warm.


Recipe adapted from