Bookmaker's Sandwich
"This is best made with Irish soda bread, and there are several good soda bread recipes here at Recipezaar. Or, though less authentic, you can substitute a good hoagie roll."
photo by Trixie T.
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
1
ingredients
- 2 slices irish soda bread
- 3 ounces thinly sliced baked limerick ham (recipe ID # 20102)
- 1 ounce thinly sliced pepperoni
- 1 1⁄2 - 2 ounces sliced Irish farmhouse cheese (havarti, which tastes vaguely similar, may be used)
- iceberg lettuce
- fresh tomato, sliced
-
Red Wine Dijon Vinaigrette
- 6 fluid ounces olive oil
- 4 fluid ounces red wine vinegar
- 4 fluid ounces fresh lemon juice
- 2 teaspoons Dijon mustard
- salt
- 1⁄4 teaspoon cracked black pepper
directions
- ---To Make The Vinaigrette---.
- Combine all vinaigrette ingredients in a small bowl and whisk together until thoroughly mixed.
- Shake before using.
- Refrigerated, the vinaigrette will last for about a week.
- ---To Make The Sandwich---.
- Toast the bread or bun under a broiler until light golden brown.
- On one slice of the bread, or one half of the hoagie roll, layer the Limerick ham, then the pepperoni, and then the cheese.
- Return to the broiler and broil until the cheese is melted.
- Remove from the broiler, sprinkle with vinaigrette to taste, and top with lettuce, tomato and the other bread slice or roll half.
- Serve hot.
Questions & Replies
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Reviews
-
Oh my God, Miller! These were INCREDIBLE! My husband and I love to have a great sandwich, and these were amazing! My husband went so far as to say these were the best he's ever had! I didn't have time to make your ham( I will try it for the holidays, and enjoy the leftovers on these sandwiches!)but we had a good quality deli ham, havarti, and good pepperoni. And we had them on my fresh homemade focaccia. We also added a few slices of red onion. The vinaigrette is delicious, and we sprinkled some on the bottom bread also before layering ingredients. The combination of flavors are just a match made in heaven! Definitely a keeper that will be in regular rotation in my cookbook! I'm thinking I could make this with the whole focaccia, wrap it up, then slice and serve at a picnic! Yummm! Thanks for sharing! -
This was like having a "restaurant" sandwich at home. We did stray slightly by using focaccia, but stuck with the recipe otherwise. I will be adding this one to our favorite "baked" sandwich list! Thanks for the great recipe :) -
Very tasty sandwich! I didn't make your limerick ham either- just used nice black forest ham. I also cheated on the bread too- I actually made Irish soda bread with the express intent of using it for these sandwiches, but we ate it all before I got to make these! We just had it on sourdough. The vinagarette is nice. I liked the flavors, but I felt like there should be more on the sandwich- red onion like Lee~Ann~R used, maybe? I also would have rather have not melted the cheese, I think- I did have to use havarti and I found that I prefer it not melted- I find that its creamy texture and flavor disappears when its melted. I think this is a good basic sandwich, but needs some suppliments and adjustments for personal tastes. Thanks for a nice lunch! -
Loved this sandwich- used sourdough bread instead of Irish Soda bread, but will try the Irish bread next time.
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I have had this in my cookbook for the longest time and finally got around to trying it on a busy weekend. These babies are awesome Miller. I too just used a high quality sliced deli ham for simplicity and tossed these together in no time. Loved the dressing with the combination of ham, cheese and pepperoni. Looks like a superbowl must have! Thank you Miller!
Tweaks
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Loved this sandwich- used sourdough bread instead of Irish Soda bread, but will try the Irish bread next time.
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
