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Apple Sandwiches
Apple Sandwiches
Chellie Schmitz/Chef Junior

Your kids called us, and they’re tired of PB&J.

Just kidding! No one called us. But sometimes it’s nice to switch up lunch, so we’re suggesting you make these apple sandwiches from the cookbook Chef Junior.

“The sweetness of the apple blends perfectly with the sharpness of the Cheddar and the saltiness of the bacon,” writes co-author Katie Dessinger. And if your kid doesn’t like bacon (which, while hard to imagine, is totally possible), feel free to swap in any lunchmeat or leave it out for a vegetarian meal.

Reprinted from Chef Junior © 2020 Wellness Media LLC, with permission from Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography © 2020 Chellie Schmitz.

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3 servings

4 to 8 slices bacon or turkey bacon, or 6 slices of deli meat (or both)

½ teaspoon avocado or olive oil (if using turkey bacon)

1 large apple

1 to 2 lemon wedges (optional)

3 to 4 ounces Cheddar cheese or dairy-free cheese

1. If using bacon, preheat a large skillet on high heat. If you’re using turkey bacon, add the oil to the skillet. When the skillet is hot, add the bacon and cook, turning once with tongs, until crisp and brown on both sides, 5 to 8 minutes. Set aside.

2. Using an apple corer, remove the core from the apple. Slice the apple into about six flat pieces (it’s okay if you have a little more or a little less). If you aren’t eating the sandwiches immediately, rub a lemon wedge over the cut sides of the apple slices to keep them from turning brown. Place half of the apple slices on a serving plate. Set aside the remaining slices.

3. Top the apple slices on the serving plate with the cooked bacon and/or deli meat, dividing it equally.

4. Slice the cheese into thin slices. Top the sandwiches with the cheese, dividing it equally.

5. Top the cheese with the remaining apple slices to complete the “sandwiches.”

416 calories

34g fat

11g carbs

15g protein

8g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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