I love sandwiches. Big time. I am particularly passionate about heated ones, and have been since I was old enough to work a toaster.
Last week Gill and I made one that was particularly excellent. We’re temporarily in Dahlgren, VA for one of my Navy schools, and we were fortunate to get a place with a tiny little kitchen. No toaster, but it does have a two-burner stove, which will do until we get to Hawaii and are reunited with our Griddler.
So here’s what you need to recreate this sandwich. It’s obviously open for variations that suit you.
- 1 package of prosciutto.
- 1 package of basil turkey (courtesy of our friend Trader Joe).
- Sliced Pepperjack cheese.
- Tomatoes (sliced).
- Hummus of your choice (Again, we used Trader Joe’s Mediterranean blend).
- Lettuce of your choice.
- Slice tomatoes. Put a larger skillet or frying pan on the stove. Set to low.
- Divide out the desired amount of prosciutto and basil turkey for each sandwich. Place on the skillet. It should sizzle a little bit but not too much. Prosciutto is generally a little chewy, so I put that on the pan first to firm it up a bit
- Place tomatoes on top of meat.
- Place cheese on top of tomato. When it melts it keeps the tomatoes from sliding around.
- When cheese starts to melt, use a spatula to pick everything up. Place bread on skillet and put meat back on the bread. The bread will also soak up the juices the meat has left in the pan, which is a plus.
- Cook until bread is brown on the bottom. Place other piece of bread on and flip over and brown.
- Remove from heat. Take the non-cheese side bread off and spread a liberal amount of hummus and add lettuce.