Last spring I had a memorably delicious sandwich on a trip to Nova Scotia. I’ve been thinking of ways to experience it again. This was inspired by a lunch at Oh My Cod in beautiful Mahone Bay, a terrific casual restaurant in a lovely spot.
We were out shopping and the weather turned wild, windy and wet. Our lunch really lifted
our damp spirits and got us back in vacation mood.
The original was a club with three slices of bread
and smoked bacon. It probably didn’t
have maple syrup and Dijon, but I like them in everything. I also wasn’t in the mood to cook bacon for
the sandwich and I had the ham on hand.
We tried this with our cheese sliced and grated.
Grated melts sooo much better, but suit yourselves. Just pick one that you like.
At any rate, this version was a big hit around
here, perfect for a rainy summer afternoon or a fall lunch. We think we'll like it in winter too!. It’s fun to make and easy and delicious. One of these days we’ll try the
club version with three slices of whole wheat bread and bacon.
In the meantime, they tell me this one’s a
keeper. Hope you like it too!
GRILLED CHEESE, HAM AND GREEN APPLE SANDWICH
Ingredients
2 tablespoons Dijon mustard
2 tablespoons maple syrup
4 slices 7-grain or your favorite whole grain bread
(you could use sourdough too)
4 ounces thinly sliced Black Forest or other deli
ham
8 thin slices Granny Smith apples
4 ounces medium cheddar cheese, grated or pre-shredded
1 tablespoon butter
Directions
Combine mustard and maple syrup. Spread maple syrup mustard mixture over the bread slices.
Layer half the bread slices with ham and apple.
.
Add grated cheese.
Top with remaining bread slices. Melt butter in skillet or on grill.
Top with remaining bread slices. Melt butter in skillet or on grill.
Toast/sauté sandwiches for five minutes on each side or until browned and cheese is melted and nicely gooey. Oops! This photo is from the time we made three sandwiches (adjusting the recipe). We know you'll spot that.
 | |
| NICELY GOOEY! |
This may take as little as three minutes or as many as six, but the cheese must be melty and the bread shouldn’t burn. We put a cast-iron pan on it the second time we tested this recipe. It seemed to aid the melting process.
Enjoy!
And speaking of enjoying: we hope you are prepared to curl up and savor
our fifth book collector mystery. THE
HAMMETT HEX is coming on OCTOBER 4th. No extra charge for the trip to San Francisco, the romantic encounters or the dangers in Hammett's old haunts. How’s that for a
tasty thought?
We're
sure you know that the shadowy figure that is Victoria Abbott is a
collaboration between us, Victoria and Mary Jane Maffini, seen here
getting in the mood for The Hammett
Hex.
We hope you'll join us in this tasty trip complete with the recipes from Officer Tyler Dekker's favorite childhood dishes.
And remember, you can sign up for our newsletter by clicking RIGHT HERE
Finally, have a little fun by watching the trailer HERE
Have a great weekend, everyone!
