These sandwiches are quick, easy, and scrumptious. As with so many things I make, there can be great variations, depending on what I have in my fridge on a given day.
This is definitely more method than recipe. Here’s what we did to construct this tasty picnic fare.
I started with homemade sourdough, sliced to regular sandwich-bread thickness. I smeared some ranch dressing on each slice. Then I layered some thinly sliced ham and pastrami on each slice. I topped the meat with cheese. This time, I used both regular cheddar and extra sharp white cheddar.
I arranged the bread on a cookie sheet and stuck it under the broiler until the cheese was melted and bubbly and the edges of the deli meat was getting crispy.
While those were broiling, I thinly sliced a couple of large ripe tomatoes. I also got lettuce and alfalfa sprouts ready.
When the bread came out of the oven, I put two slices together with tomato, lettuce, and sprouts in the middle.
So simple, but so tasty. And these were the perfect things to eat out on the front porch while enjoying a summer evening.
Barb
Vegetarian Variation: Skip the meat and add other vegetables.
Oh, that looks so tasty!
(No no, you didn’t emphasize enough how amazing these were. I think the sandwich press has something to do with it. That thing even makes tortillas better, which I previously thought were perfect in and of themselves.)
yum