Unreal Ham and Cheese....on the Grillet
photo by Muffin Goddess
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 Sando
- Serves:
- 1
ingredients
- 2 slices sourdough bread (or Squaw)
- 2 slices cheddar cheese (or Swiss)
- 4 ounces ham (Sliced)
- 1⁄2 tomatoes (Sliced)
- 6 leaves spinach
- 1 tablespoon balsamic vinaigrette
- 1 tablespoon olive oil
directions
- Rub in outsides of bread slices with olive oil.
- Get Large stovetop burner fired up to medium hot and get the grill side heated.
- Assemble sandwich with bread, cheese, meat, spinach, tomato, cheese, meat, bread.
- Cook both sides until cheese is melted.
- Open Sandwich and dash vinaigrette.
- Close up and rotate so grill lines make diamonds.
- You got yourself a sando.
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Reviews
-
Great sandwich! This was a perfect partner for your Recipe#265540 for our Sunday night, everyone's-got-the-sniffles dinner, lol. I didn't have any sourdough bread on hand, so I used some toasted onion ciabatta rolls instead (which were lovely with this, btw). I used Havarti slices for the cheese. Because this sandwich is stuffed with goodies and the bread was so dense, I found that it needed to be pressed as it was cooking. Otherwise, not all the filling would heat up uniformly -- not the end of the world, but grilled sandwiches always taste better to me when they don't have chilly spots in the middle. Definitely a keeper, thanks for posting! Made for PAC Spring 2013
RECIPE SUBMITTED BY
Isn't it interesting how people are drawn to different things? I have always enjoyed cooking since watching my parents while growing up. Mom always had the traditionals covered, and friends from all over use to come over on Fridays for her from-scratch Pizza. Pops on the other hand was more cutting edge nutritionally and quite the gourmet. His grilling work has always been a thing of beauty. I credit him for my willingness to try new flavors for exciting results. Since then I have self taught through reading and experimenting. I am thinking of taking a course soon at Great News Cooking School since it is within walking distance. I just have a hard time spending $40.00 watching someone else make something that I am sure I could figure out if given the recipe. Anyways, I am going on 27 and work in Downtown San Diego at First Bank. While I enjoy finance and the opportunities it presents, I plan on opening my own specialty beer and sandwich shop in the Bay Area further down the road. In the meantime though I am just trying to learn and perfect as many different recipes and styles that I can.