YIELD: 24

48 slices sourdough bread, cut ¼" thick
12 Tbsps. butter, room temperature
24 slices smoked ham, 1 oz. each
120 slices Granny Smith apple, cut ⅛" thick
36 oz. grated medium or sharp California Cheddar cheese

1. For each sandwich, to order, spread 2 slices bread with 1½ tsps. butter. Place 1 slice bread on work surface, buttered side down. Top with 1 slice ham, folding to fit if necessary. Top with 5 apple slices; sprinkle evenly with 1½ oz. cheese. Place second slice of bread on top of cheese, buttered side up, pressing down to compress sandwich slightly.

2. In hot sauté pan or on griddle, cook sandwich for 2 minutes or until bottom is golden brown and cheese has begun to melt. Turn sandwich over and cook for 2 minutes or until second side is golden brown and cheese is completely melted. Serve immediately.

Photo and recipe: California Milk Advisory Board