French Ham, Vermont Cheddar, Green Apples, and Walnut Aïoli on Country Bread
One day we decided to add walnuts to aïoli, Provence's fabulous garlic mayonnaise, and it worked! When you are in the mood for something other than plain mayo, good as it is, remember our moment of inspiration and make aïoli-walnut or plain. And when you do, plan to make it ahead, which will allow it to mellow in flavor. Great on sandwiches like this one-it makes this sandwich, in fact-it is also wonderful used as a dip, with steamed vegetables, for example.
Ingredients
- FOR THE WALNUT AÏOLI
- 1 cup of walnut pieces
- 1 teaspoon of Roasted Garlic
- 1 cup of mayonnaise
- 2 tablespoons of sherry vinegar
- 1 tablespoon of water
- 2 Granny Smith apples or other firm green apple
- 6 ounces of Vermont Cheddar cheese
- 12 slices of dense country bread
- 1 pound of sliced French ham or Black Forest Ham
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Make the walnut aïoli: Spread the walnuts on a baking sheet and toast them for 5 minutes until golden brown. Remove from the oven and let cool. Put the toasted walnuts in a food processor, add the roasted garlic, and process to a paste. Add the mayonnaise, sherry vinegar, and water (the water helps keep the mayonnaise from separating), and blend until just combined.
- Do not peel the apples. Cut them in half, core them, and thinly slice. (If you are not using the apples right away, sprinkle them with lemon juice.)Slice the Cheddar.
- When you are ready to make sandwiches, arrange the ingredients on the counter in front of you. Spread 6 slices of the bread with walnut aïoli to the edges. Top with slices of the ham and Cheddar, and finish with slices of apple. Cover with the remaining bread, cut the sandwiches in half, and serve. If you like, serve a little extra walnut aïoli at the table.