3 Granny Smith apples
2 cups water
2 cups honey
8 slices pumpernickel bread
4 tablespoons honey syrup
6 ounces cheddar cheese (Chef Segal likes to use cheddar that has been aged for 6 years)
For Apple Salad:
Place water and honey in a saucepot and bring to a boil. When the honey is dissolved, remove from heat and place the syrup in an ice bath. Using a mandoline, shave the apples into thin julienne sticks. Drizzle 2 ½ tablespoons of honey syrup over the apple slices and toss lightly.
For Cheddar Melt:
Preheat oven to 400° F. Brush remaining honey syrup oover pumpernickel slices. Slice cheddar into thin pieces and distribute over 4 slices of bread. Cover with remaining slices and place in oven. Toast until cheese has melted and remove from oven.
To Assemble and Serve:
Slice sandwiches in half and arrange on plates with the apple salad.