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.

 As an Amazon Associate I earn from qualifying purchases.

Savor the Season with Soul-Warming Harvest Soup

 

It’s OCTOBER! As the crisp autumn air settles in, nothing beats the cozy ritual of crafting a steaming bowl of soup. For me, soup season is pure magic—a daily chance to chop, simmer, and savor. The rhythmic dance of slicing vegetables, the sizzle of onions hitting hot oil, and the earthy aroma of fresh herbs create a sensory symphony that’s almost meditative. One spoonful of this vibrant Harvest Soup, and your worries melt away, replaced by warmth and comfort. This isn’t just food—it’s a feast for your eyes, palate, and soul.

Harvest Soup

 

1 medium Melissa's butternut squash
1 T. vegetable oil
1½ T. butter
1½ T. olive oil 
2 c. chopped onions 
2 T. chopped fresh parsley 
2 t. chopped fresh sage 
1 garlic clove, minced 
1½ t. Kosher salt 
4 c. homemade chicken stock 
½ c. pumpkin puree

¼ t. cumin 
¼ t. rubbed sage 

Preheat oven to 400°F. 

Slice the top off the butternut squash, halve it lengthwise, and scoop out the seeds. Prick the flesh with a fork, brush lightly with vegetable oil, and sprinkle with a pinch of salt. Place cut-side down on a foil-lined baking sheet and roast for 40-50 minutes, until fork-tender. Let cool, peel, and cube. 

In a large pot over medium-high heat, melt butter with olive oil. Add onions, parsley, and sage, sautéing until onions soften, about 5 minutes. Toss in garlic and salt, stirring for another minute. 

Add cubed squash, pumpkin puree, and chicken stock. Bring to a boil, then reduce to a simmer, cover, and cook until flavors meld. Stir in cumin and rubbed sage. Let cool slightly, and then blend in batches (or use an immersion blender) for a velvety texture with a bit of chunkiness. Thin with extra stock if needed, and season to taste. 

Ladle into bowls, top with a crispy crouton and a fresh sage leaf, and let the cozy vibes take over.

As an Amazon Associate I earn from qualifying purchases.