On our trip back in our RV from New York to California, it was a real challenge to find places to pick up food. We needed restaurants with parking lots large enough to handle our RV trailering our SUV, as well as enough room to turn around. Thanks to Yelp and our phones’ satellite maps, we lucked out quite a few times. One of the first of such places was in southeastern Pennsylvania at the spectacularly beautiful Brown’s Orchard.
In Loganville, PA they’ve built a beautiful farm market that is on their sprawling farmland. The shelves are loaded with apple butters, jams, jellies, trinkets, books, and fresh fruits & vegetables. For us, the crown jewel was their adorable little deli/restaurant. They create beautiful sandwiches where they use seasonal ingredients.
We were so lucky to have arrived for our visit smack dab in the middle of Apple Season. I was not only able to fill our RV fridge with the best tasting Cameo apples I’ve EVER let pass these lips, but we were treated to their seasonal sandwich selections. We chose a roasted turkey sub with Havarti cheese and a wonderfully tangy, crispy, and fresh “Apple Salsa.” For someone who is allergic to mayonnaise, and despises mustard, having different condiments to moisten my sandwich is always exciting.
This really is an “all season” recipe, not only because apples are now readily available throughout the year, but because it’s wonderful warm on roasted meats, or cool on sandwiches and fine cheeses. Its also brightened by some (ridiculously) easy-to-make pickled onions which are wonderful to have in the fridge. Throw them on nachos, over eggs scrambled with a little hot sauce, or in guacamole in place of raw onions. This makes a small batch, but there will be a little left over. Put them in an air tight container and refrigerate for up to two weeks. Enjoy!
I’ve worked to Re-Create this simple salsa so that works in so many ways.
♦ Serve warm over roasted pork
♦ Use as a “relish” on sandwiches, subbing it for fatty mayo etc.
♦ Sprinkle over a spinach salad with grilled chicken, adding in a bit of feta cheese
♦ Or, use this on an open faced sandwich as I did. (Recipe below.)
- 1/2 medium red onion, small diced
- 2 tbsp sugar
- 4 oz white vinegar (1/2 cup)
- 4 whole cloves
- 1/8 tsp salt
- 1 dried guajillo*, stemmed and seeds removed
- 1 small granny smith apple
- 1 cameo or other sweet reddish apple
- ¼ cup, chopped walnuts
- 2 tbsp apple cider vinegar
- 2 tbsp dried cranberries, chopped
- 2 small jalapeños, seeded, membranes removed, and finely minced
- 1/2 cup pickled onions
- 2 tbsp of onion pickling liquid
- 2 tbsp cilantro, finely minced (optional)
*You can find dried guajillos at your local Mexican or Latino market. They’re often in bins where you can just grab the one you need. Larger chain grocery stores are now starting the carry them in their “Hispanic Foods” aisle. If you can’t find them, its ok to omit them all together.
In a small pot combine all ingredients, except the onions. Heat on medium high and bring to a quick boil. Only let it boil long enough for the sugar to dissolve. Drop in the onion and shake the pot so that the onions are covered with the vinegar. Allow to boil for 60 seconds, then immediately remove from the heat. That’s it! (No, really. It’s that simple.)
Core the apples and thinly slice, to about 1/8” slices. Then chop into smaller ½” pieces. Combine all remaining ingredients and stir well. Make up to one day ahead.
Easy Weeknight Open-Faced Sandwiches:
Preheat oven to 375°, and line a sheet pan with foil.
- Liberally sprinkle two bone in split chicken breasts with skin on, and roast for about 30 mins, or until the thickest part of the meat register 165°. Allow to rest for about 10 mins. Then, de-bone and thinly slice at an angle.
- Lightly toast 4-6 slices of hearty seeded whole wheat bread. (I love Eureka!-Top Seed.) Line another sheet pan with foil and lay out the toasted slices of bread.Layer each piece of toast with these:
-1 tbsp Apple salsa-the roasted and thinly sliced chicken-thinly sliced Red Wax Gouda
- Then pop them under the broiler until the cheese has melted. Top with 2 more Tbsps each of the apple salsa and serve with a fork and knife.