Saturday, October 8, 2011
Fall's Best Hot Ham & Cheese
So here they are... the first food photos to come from my new camera! What do you guys think? So far I'm pretty impressed with the quality of photos my new baby takes, but I'm still playing around with editing.
Lucky for me I had great subject material for my first shoot, because these sandwiches look almost as good as they taste. These guys bring together the best of fall's fresh flavors, in a way that allows each ingredient to shine... no element is overpowering, but each is complementary. I started with a succulent honey ham - this week's late night cook-ahead - and sliced it thick to make these sandwiches good and hearty. Then I layered on crisp, sour green apple, sharp cheddar, and a light slathering of Dijon mustard for extra flavor. Talk about delicious! Served alongside a few potato chips and a sour pickle spear, these were a fantastic meal that satisfied without weighing down. These were such a huge hit, and so easy that I'll definitely be making them all through apple season!
Fall's Best Hot Ham & Cheese Sandwiches
a Learning Curve original!
yields 3 sandwiches
6 slices of whole wheat bread
6 teaspoons Dijon mustard
6 teaspoons low-fat mayonnaise
1 medium Granny Smith apple, sliced thin
6 thick slices extra sharp cheddar cheese
6 thick slices honey ham (preferably carved from large whole ham)
1. To make 1 sandwich, spread 2 teaspoons of Dijon mustard on one slice of bread and 2 teaspoons of mayonnaise on another. Arrange apple slices on the slice of bread with the mustard on it, covering the entire slice. Top with 2 slices of cheese, then top with 2 slices of ham, then top with the remaining slice of bread.
2. Heat a grill pan over medium heat or prepare a panini grill. Place the sandwich on the grill, tent lightly with foil, and weight with a heavy-bottom skillet or pan. Toast for 1 minute per side. Slice and serve.
3. Repeat with remaining ingredients.