by Kelley of Mountain Mama Cooks
During these long days and hot nights, I’m sure I’m not alone in my opposition to using the oven this time of year. Cranking a hot oven in an already hot kitchen is just enough to put me over the edge. That is why the majority of my family’s summertime meals are enjoyed outdoors and with little heat-prep.
Luckily for us, a great playground with a few covered pavilions is just a five-minute walk from our house. A few times a week we’ll throw our dinner and the kids in the stroller and dine al fresco at the playground. While the kids go between eating and playing, my husband and I can spread out a blanket and have a leisurely dinner while enjoying some time together.
More often than not, sandwiches are my “go-to.” They’re easy to make, extremely portable, and I almost always have something on hand to make a tasty concoction. This ham and Wisconsin Swiss is my latest creation. The secret to this awesome sandwich is the sharp cheese with the tangy mustard spread – made up of clover honey, spicy Dijon mustard and butter, it makes an ordinary sandwich extraordinary.
Use whatever bread you favor, but I’m partial to a nice French baguette. Crunchy on the outside and soft on the inside, it’s the perfect vessel for the ham and Swiss duo. Heirloom tomatoes and lettuce from the garden are the finishing touches. Throw in a bag of chips, some fresh fruit and an icy cold beverage – dinner is served. Simple, but so satisfying.
3 tablespoons spicy Dijon mustard
3 tablespoons clover honey
3 tablespoons salted butter, softened
1 pinch freshly ground black pepper
2 (12-inch) French baguettes
¼ lb Wisconsin Swiss Cheese
¼ lb shaved ham
1 heirloom tomato, sliced
8 pieces butter-type lettuce
To make the spread, place mustard, honey, butter and pepper in a small bowl and mix until combined. Slice the baguettes lengthwise and then in half so you’ll make a total of 4 sandwiches. Spread each side of bread with 1 tablespoon of the honey-mustard mixture.
Layer the ham, Swiss cheese, lettuce and sliced tomato evenly among the bottom halves of bread. Sprinkle the tomatoes with a pinch of kosher salt. Put the sandwiches together and eat immediately, or wrap in parchment paper and keep chilled until ready to eat.