Autumn Market Sandwich

Meet the Autumn Market Sandwich — where brown butter meets crisp apples and fig preserves meet melted cheddar. It’s toasty, fragrant, and perfectly balanced with herby focaccia and a quick apple salad tossed in apple cider vinegar.

The kind of sandwich that makes you want to eat by a window, barefoot, with a cup of tea close by.

Inside the layers:

brown butter–brushed rosemary focaccia, thin-sliced London broil, white cheddar, havarti, fig preserves, peppery dressing, pickled onions, and a tart apple salad with apple cider vinegar.

Sweet. Tangy. Herbaceous. A full fall moment between two slices. 🍂

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Autumn Market Sandwich Recipe

Ingredients

For the apple salad:

• 1 apple (Honeycrisp or Pink Lady), shaved or thinly sliced

• ½ cup arugula

• 1 tsp Dijon mustard

• 1 tsp apple cider vinegar

• 1 tbsp olive oil

• Pinch of salt & pepper

For the sandwich:

• Brown butter rosemary focaccia, sliced in half

• Thinly sliced London broil (or roast beef)

• 1 slice white cheddar

• 1 slice Havarti

• 1 tbsp fig preserves

• Pickled red onions

• Pepper house gourmaise or aioli (optional)

Instructions

1. Make the apple salad: In a small bowl, whisk together Dijon, apple cider vinegar, olive oil, salt, and pepper. Toss with apple and arugula. Set aside to marinate while you prep the sandwich.

2. Assemble: Lightly toast the focaccia halves until warm and golden. Spread fig preserves on the top half and gourmaise or aioli on the bottom half.

3. Layer: Add white cheddar, London broil, and Havarti. Melt slightly if desired. Pile on apple salad and pickled onions.

4. Finish: Close with the top half of focaccia and press gently. Slice and serve immediately — ideally while the bread is still warm and fragrant with brown butter.