Michael Symon’s Aged Havarti, Apple Butter and Watercress Sandwich

Ingredients for 4 servings

Apple Butter:

3 pounds (about 10 cups) of assorted apples such as Granny Smith, Gala or Honey crisp, peeled and cored then large diced

1 cup apple cider

1/2 cup brown sugar

3/4 teaspoon kosher salt

1/2 lemon, juice and zest

 (1 tablespoon juice, 1 teaspoon zest)

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon freshly ground nutmeg

1 teaspoon vanilla extract



8 slices Pullman loaf, sliced 1/2 inch thick (brioche or challah can be substituted)

1 Granny Smith apple, sliced thinly

10 ounces Castello® Aged Havarti, sliced thinly

2 cups watercress

Michael Symon’s Aged Havarti, Apple Butter and Watercress Sandwich


In a heavy-bottomed Dutch oven, combine the apples, cider, brown sugar and salt. Place over medium heat. Cover and cook until the apples are tender, stirring occasionally for 30 minutes. Pour the apples into a food processor and puree until completely smooth before returning to the pot. Whisk in the lemon juice and zest, cinnamon, clove, nutmeg and vanilla. Continue to cook over low heat, stirring occasionally until the mixture is thick and amber colored, another 30 minutes. Cool completely and store in the refrigerator until ready to use.

To assemble a sandwich, spread 1 1/2 tablespoons of the apple butter on each piece of bread. Top with some freshly sliced apples, sliced Havarti and a quarter of the watercress. Top with the other half of bread and repeat with the remaining ingredients. This sandwich is best served room temperature.

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