It’s not very often I read a sandwich description that leaves me wondering how those ingredients found their way onto the same plate. The Vermonter was one of the few state sandwich combinations that made me raise an eyebrow. It starts out pretty standard with sliced ham, turkey, and Vermont cheddar (of course). Green apples add a nice crunch but the twist is that these ingredients are all held together with cinnamon raisin bread. The Vermonter takes sweet and savory very seriously.
When I opened this week’s Plated box, I immediately knew I was going to create a variation of The Vermonter. The flavors create an unexpected bite and one that leaves me asking for a second helping.
THE VERMONT BURGER 4 Italian Sausages 1 pound Ground Turkey Pinch of Garlic Salt Pinch of Cumin 1 Egg 1 small Onion Vermont White Cheddar Cheese 1-2 Green Apples 8 slices Cinnamon Raisin Bread Butter Olive Oil Salt and Pepper to taste
HONEY MUSTARD SAUCE 1.5 tablespoons Dijon Mustard 1.5 tablespoons Honey 1 teaspoon Mayonnaise 1 teaspoon Lemon Juice Salt and Pepper to taste Remove sausage from casing and combine with the next four ingredients. Place in the refrigerator.
Slice onion. Heat one tablespoon of olive oil over low heat. Add onion and cook until caramelized.
Preheat oven to 400 degrees. White cheddar is crumbly so rather than full slices, simply cut enough small cracker-sized slices to cover bread. Cut green apple into thin slices. Lightly butter both sides of the cinnamon raisin bread and set aside on a baking sheet.
Combine all ingredients to make honey mustard sauce and set aside.
Remove ground meat from the refrigerator. Form thin burger size patties and cook on the stovetop for 4 minutes a side or until cooked through.
Meanwhile, place bread in the oven. Once lightly toasted, remove from the oven and top one side of the bread with cheese. Return to the oven until cheese melts.
Top the bread with the cooked burger, honey mustard sauce, caramelized onions, and green apple slices. Enjoy!