Sorry, back to sandwiches. I particularly like this recipe for several reasons. First, it tastes wonderful. Second, it has a combination of textures (crunchy bread, gooey cheese(!), crisp apple, tender turkey) that's very appealing. Third, heating the sandwich highlights the horseradish flavor without it becoming too strong. And finally, it has a surprising combination of ingredients which makes it interesting. When was the last time you had cabbage and apple in your sandwich? It's kind of like a Reuben gone wild.
It's apple time of the year, so simply choose your favorite for this sandwich. I've never understood why so many recipes will specify a type of apple, especially if it doesn't have to cook down to a particular texture. I've tried crisp sweet and tart apples in this sandwich with equal success - it all boils down to personal preference.
I tried heating the sandwiches two different ways - on a panini press, and wrapped in foil in the oven. The foil-wrapped version was very good but was missing the crunch of the grilled bread. It also didn't get quite as hot in the interior so the horseradish was more subtle. Who knew there would be such a difference from two heating methods? The one big advantage of heating them in the oven, however, is that you can do them all at the same time. I used that method to prepare a batch of these sandwiches at a deck-cleaning "party" last spring. They were gone quickly!
This is so easy it's not really even a recipe, it's more just an ingredient list and assembly instructions.
** click here for a printable recipe version **
|Assembled through apple layer|
|Fully assembled and ready to cook|