By Judedeva on March 27, 2005
Photo by lazyme
Photo by lazyme
"I love this sandwich that is a signature dish at Denney's, Moon Over My Hammy. Like most things, it is much more economical to make at home and even, dare I say, better! I originally grilled this in butter, but after reading Dawnab's recipe for Grilled Cheese Diner Style, I will only grill sandwiches in mayo. You can use whichever you like best. This is great for a Sunday morning breakfast with fresh fruit."
Serving Size: 1 (332 g)
Servings Per Recipe: 1
"This was a great simple sandwich. I made it as directed other than I had to use white sandwich bread because that's all I had on hand. Thanks for sharing this nice keeper. Made for What's on the Menu tag."
"What a great filling breakfast sandwich this made. I made it using wholemeal/wholegrain bread, a dab of mayo on each slice and then layered it with a slice of vintage cheddar, a slice of lean ham, dried fried egg, slice of lean ham and slice of vintage cheddar, topped with other slice of bread may side down and cooked in the sandwich press - the result a toasty tasty sandwich. Thank you Judedeva and ElaineAnn for recommending, made for I Recommend tag game."
"I also added some honey mustard and it was great! Will make again, thanks!"
"I made this with sourdough rye, and used the mayo, grilling it in my George Foreman grill. It was excellent! Served with a cup of soup, it was a quick and easy dinner for a cold evening. Thanks for posting this keeper! "
"This is delicious, as I knew it would be! I used the mayo for grilling, which I had never done before, and it was great. I subbed cheddar in as that was the only kind of cheese I had on hand. Thanks for posting Jude!!"