Is there anything better than a great grilled sandwich? The answer is “no” when you really need something different. I am a creature of habit. So most days I have an apple, a few tablespoons of peanuts, sometimes a few Wheat Thins, some grapes… then later a small amount of popcorn. It works well for me but sometimes you just really want a lunch. Not a puny lunch, but a real LUNCH. Haha… this is where this comes in. I made a batch of roasted corn salad the other day and it was enough for three meals for us. This salad is out of control good. My absolute hands-down-favorite!
The grilled sandwich had ham, havarti, sauerkraut, sliced tomato and dijon. Ooh La La, it was fabulous. We’ll have it on occasion for a quick dinner. For lunch splitting a sandwich is more in order for us.
My mom made this sandwich and told me about it. We used sourdough bread, with a very thin spread of mayo (instead of butter) for the sides of bread that will be in touch with the non-stick skillet. Add a thin piece or two of ham, this time we used Boars Head Black Forest Ham, a slice of tomato, a slice of havarti (swiss would be good too!) and squeeze of dijon and as many forkfuls of sauerkraut as I could fit (it’s good for your guts :)) Place the sandwich (mayo side down) in a warm non-stick skillet, and I placed a pan lid that was flat on top of it and pushed it down a bit. Once brown, flip it over until browned. Slice and serve… great with fruit or a nice salad. Enough for a dinner, and a half portion is perfect for lunch!
We had it with a side of roasted corn and tomato salad… too good for words! I posted the corn salad recipe back in 2011, it was from Cooking Light magazine, and let me tell you, it’s a winner. (FYI, you can use white or regular balsamic vinegar). THIS is a great 4th of July side to take with you somewhere!
✍️ Until next time…