Black Forest Ham & Cheese Sandwiches with Homemade Apple Butter

Black Forest ham and sharp white cheddar on a toasted English muffin with Dijon mustard and homemade apple butter.


Homemade Apple Butter
  • 6 lbs. Apples, cored and chopped
  • ¼ C. Apple Cider
  • ½ C. Brown Sugar
  • ½ C. Cane Sugar
  • 1 Tbsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg (optional)
  • ¼ tsp. Ground Clove (optional)
  • Pinch of Salt
  • 3 tsp. Vanilla Extract
Ham & Cheese Sandwich
  • 2 Tbsp. Dijon Mustard
  • 3 Tbsp. Homemade Apple Butter (see above)
  • 6 oz. Black Forest Ham
  • 2 oz. Sliced Sharp White Cheddar
  • 2 Canyon Bakehouse Honey Whole Grain English Muffins, lightly toasted


Apple Butter:

  1. Add all apple butter ingredients to a crockpot and allow them to cook at the standard setting for 10 hours.
  2. To thicken the batch, remove the lid from the crockpot for the last 1-2 hours of cooking.
  3. Work in batches to blend the mixture in a traditional blender or use an immersion blender.
  4. Fill 3-4 lidded quart jars with the apple sauce. Refrigerate for 2-3 weeks or freeze for several months.


Difficulty: Easy

Prep: 15 min

Cook: 10 hours

Yield: 3-4 quarts



  1. Spread one half of each lightly toasted English muffin with Dijon mustard.
  2. Top the Dijon with sliced ham and cheddar. Place under the broiler for about 2 minutes, until the cheese is melted.
  3. Spread the remaining English muffin halves with homemade apple butter and place face-down over the ham and melted cheese.


Difficulty: Easy

Prep: 5 min

Cook: 2 min

Servings: 2