Autumn Bliss: Tomoko Ishino’s Irresistible Open Sandwich Recipe Featuring Crunchy Apple, Celery, and Melted Cheese

We’d like to introduce an easy-to-make open-faced sandwich that’s recommended for this season when apples are delicious.

Spread a mixture of camembert and blue cheese on lightly toasted hard bread such as campagne, then place apples and celery on top and toast again.

The melty, salty cheese goes well with the refreshing apple and celery. Great for breakfast or as a snack with wine.

Apples and celery go well together, so it’s delicious to have them alone as a salad.

Materials (for 1 person)

1 or 2 slices of hard bread, such as campagne, about 1 cm thick

30g camembert cheese (peeled)
20g blue cheese

50g apple (skin still on)
30g celery (peeled with a peeler)
1 tablespoon chopped Italian parsley
1 tablespoon olive oil
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper

How to make

1. Remove the white skin from the Camembert cheese and cut into 1cm cubes. Put it in a bowl with the blue cheese and let it sit at room temperature until it becomes soft, then mix well.
2. Slice the apples with the skin on, about 5mm thick, and then cut them into 2cm pieces. Peel the celery with a peeler and slice into 3mm thick slices.
3. Place the apples and celery from in a bowl, add chopped Italian parsley, olive oil, lemon juice, salt, and black pepper, and mix evenly.
4. If the bread is large, cut it in half and toast it in the toaster for 2 to 3 minutes. If using the oven, bake at 200 degrees for 2 to 3 minutes.
5. Spread the cheese from on the bread from , and place the apple and celery ingredients from on top. Toast this again in the toaster for 2 to 3 minutes. If using the oven, bake at 200 degrees for 2 to 3 minutes.

Why not try using ingredients and seasonings that are a little different from your usual dishes? We will introduce recipes recommended for people in their 40s and 50s, the Aging Gracefully (AG) generation.

Satoko Ishino
Modern American chef. In 2015, he moved to the United States to learn American cuisine. Graduated from the prestigious culinary school “The Culinary Institute of America” ​​in New York State. While attending school, he trained at the New American cuisine “Gramercy Tavern” in New York, and after graduating, he worked at the New American cuisine “Union Square Cafe”, also in New York. Returned to Japan in 2018. Currently engaged in cooking classes, private dining, and recipe development for media and companies.
Instagramhttps://www.instagram.com/chelseakitchenofficial/
Official websitehttps://www.chelsea-kitchen.com/

Text & photos = Tomoko Ishino

This is a back number of “Tomoko Ishino’s AG Recipe”.
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>>Easter deviled eggs
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>>Cauliflower gratin with béchamel sauce with grain mustard
>>Chicken stew with mushroom sauce
>>Cajun-style roast potatoes
>>Kale, apple and almond salad