RECIPE #454, DAY #627
ORIGINAL RECIPE: “Classic Turkey and Swiss Sandwich” from 400 Best Sandwich Recipes, by Alison Lewis
TIMING: 10 minutes
TOOLS: Nothing special, just a cutting board and a knife (preferably a tomato knife)
COOK TYPE: None
HEALTH: Cured meat should be eaten in a limited fashion. However, this is a lean protein coupled with a small amount of dairy and some veggies. Mayo should be used in moderation, and a whole wheat or all-natural bread would be a step in the right direction.
EXPERIENCE: So, as you can see, this recipe was originally for a turkey sandwich, which sounded like a fine and normal idea. However, it really didn’t work. It begged a pork product, as well as some sort of sauce (read: mayo) to keep things from being so very dry. I changed it to ham and added mayonnaise. Now, it’s hardly a recipe, but it’s a more classic combination.
NOTES: My husband prefers that I spread mayonnaise on both slices of bread on his sandwich. Who wouldn’t right?
Pickles would also be a nice addition.
As much as this pains me to admit, I think tomatoes are the most dispensable thing on the sandwich.
- Set out 4 slices of crusty white, rye, or pumpernickel bread. Spread with mayonnaise and deli or German deli mustard.
- Top with evenly distributed 8 ounces deli ham, 4 slices Swiss cheese, 4 lettuce leaves, and 1 sliced tomato. Sprinkle tomato with salt and pepper.
- Top the sandwiches with 4 more slices bread.
Serve with pretzels and fruit.
LEFTOVER IDEAS: Don’t compose any sandwiches you won’t be eating that day. Save the ingredients, separately, in the fridge. Compose the next day.
*Recipe changed from the original.