turkey, apple & cheddar open-faced sandwich

OK girls, I know this is a little bit of a disappointing first start, but I was not up for some hardcore cooking this weekend. I was up for some hardcore laziness and relaxation, which calls for simple recipes that take little time. And this one's a beauty when it comes to simple, and taking little time. It also tastes DELICIOUS and there's no possible way that boys will turn their nose up at it. Sean even remarked that it could be sold at restaurants. It seriously only takes five minutes to make and three minutes to cook, and bam, you're crushing some good food.
Slightly adapted from Gourmet Made Simple by Gena Knox

Apple Spread
1/2 cup apple butter
1/4 cup Dijon mustard

Sandwich Fixins
4 large slices ciabatta bread, cut 1/2 inch thick and toasted (although I don't toast it)
12 ounces smoked turkey
1 Granny Smith apple, halved, cored, and sliced thin
4 1-ounce slices cheddar cheese (I slice 'em thick per our cheese rule: the more the better)

First, preheat oven to 500. Combine apple butter and mustard in a small bowl. Spread 1 1/2 tablespoons onto each piece of bread and top with 3 ounces of turkey. (Just to let you know, I never measure the spread or the turkey. Just do what feels right.) Layer apple slices on top of the turkey and finish with cheese on top.

Last, bake just until the cheese melts and the edges begin to brown, about 3 minutes. (I usually do 4 minutes.)

Recipe says it serves four, but let's be realistic. Sean and I made eight of these this weekend in two different batches (one for dinner last night and one for lunch today) and always ate two each. And actually, last night at about 9:30 pm, Sean asked me to make one more for him, so that makes nine this weekend in three separate batches! One of the reasons it's so easy to go back and make more is the fact that you have to buy a whole loaf of ciabatta so lots more slices are just waiting to get made into delicious sandwiches. And also, the spread makes way more than you need for just four slices so I just put it in a little Tupperware container in the fridge, ready for the next time one of us gets a craving.