The Vermonter Sandwich: A Crisp Fall Classic from Vermont

 

In the early 1990s in Burlington, Vermont, Chef Jason Maroney was tinkering in the kitchen of Sweetwaters American Bistro, determined to put local apples front and center. What emerged was this delicious bit of magnificence in The Vermonter sandwich—thin slices of tart apple layered with Vermont cheddar, your choice of turkey or ham, and a sweet-tangy maple-mustard spread, all pressed between artisan bread.

The original spotlighted the apple-cheese duo, but today’s versions flex with whatever the season (or your fridge) offers. After spotting one rare recipe that dared to use both turkey and ham, I knew I had to try it. Add a handful of homemade pickled red onions—courtesy of my son’s latest kitchen experiment—and this sandwich became the ultimate fall afternoon upgrade.

This recipe is perfect for fall. The tart apples echo the crunch of fallen leaves, sharp white cheddar melts into cozy pockets, tangy maple-mustard brings wood-smoked sweetness, and my son’s pickled onions cut through the richness with bright pop.

Pair it with chilled cider and you’ve got autumn picnic perfection—no campfire required.The Vermonter Sandwich Recipe

2 slices sourdough bread

3 slices oven-roasted turkey breast

1 slice smoked ham (optional but recommended)

1 Melissa’s Granny Smith apple, cored and thinly sliced

3-4 slices sharp white Vermont cheddar

1 T. butter, softened

2-3 T. pickled red onions

1 T. yellow mustard

1 T. grainy mustard

1 t. pure Vermont maple syrup (plus more to taste)

Stir mustards and maple syrup together. Taste; add another drizzle of syrup if you like it sweeter.

 Spread butter on one side of each bread slice. Flip and generously coat the other sides with maple-mustard.

I layered the sandwich as follows bread slice (mustard side up): turkey, apple, ham, pickled onions, cheese, bread slice.

Heat a 9” skillet over medium heat. Add sandwich; press gently with a spatula (I actually used a hamburger press). Cook 3-4 minutes per side until golden and cheese melts.

 Slice, admire the melt, and dig in.

There you have it—a sandwich that started as a chef’s love letter to Vermont apples and grew into my family’s new fall tradition. Grab your skillet, cue the foliage playlist, and let every bite transport you to a Burlington bistro that lives on in flavor.

 

Cook’s notes:

Rye or a seeded multigrain adds nutty depth.

Try smoked cheddar or a local raw-milk wheel.

 Swap meat for thick-cut roasted mushrooms (SUPER delicious!)

 Assemble cold, wrap tightly, and panini-press at lunch.

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