I hope so because next week is going to be THAT much better. Go grab a mug of black coffee (yes, black, because you won’t be needing to add sugar or cream!) and get ready for it. It’s not the season without a little extra sweetness, right?
But for now let’s focus on something that you can make with your leftover Christmas ham. And if you don’t have leftover Christmas ham then store-bought ham works fine (it’s what I used because a Christmas ham has not graced our home just yet), and if you don’t like ham
then we can’t be friends anymore then use turkey. And I was kidding about that whole friends thing. Mostly.
Have you ever had a Cuban sandwich? It’s basically made on Cuban bread (coincidentally not an easy find in Colorado so I used regular bread) with Swiss cheese, roasted pork (roasted pork is traditional but I like ham. See paragraph above), mustard and pickles. I like mine extra spicy with a sprinkling of chipotle powder and spicy brown mustard. Bring it heartburn. OK, not really.
Now, spare me the pregnant-woman-loves-pickles jokes because this pregnant woman adores pickles even when she’s not pregnant. The only reason this sandwich has only two pickle slices on it is because I was sharing it with Nate. If it was just for me? Yeah, out of control. They might have trumped the ham. I feel like Mama Pea’s daughter Lulu and I should make a Facebook fan club about pickles…unless there already is one. Bah bah pickle pickle indeed!
- 8 slices of bread (if you can find Cuban bread then I’d recommend it, but if not you’re still not going to lose by using regular whole wheat – promise)
- 12 oz ham
- 8 flat sandwich pickles (I used Classen Kosher Dill pickles because they’re my favorite)
- 4 Tbsp spicy brown mustard
- 1-2 tsp chipotle powder, or more if you like a LOT of extra heat
- 12 slices Swiss cheese
- 4 Tbsp butter, softened
Now there’s a couple things you can do to grill these babies: we have a George Foreman grill which is perfect for paninis; you could also use a panini press if you have one, a panini pan or grill pan, or just a plain ol’ skillet. I won’t judge, but I will say it’s best if you grill it. Think melty yummy cheese. YUM.
For each sandwich (and this “recipe” makes 4 sandwiches), spread one side of two pieces of bread with 1/2 Tbsp of the spicy brown mustard and then sprinkle with chipotle powder (about 1/2 tsp per sandwich) – use more if you want more spice, less if you want less spice. Then cover one side with two slices of Swiss cheese and the other with one – it just helps it all hold together. Next layer on the pickles – 2 per sandwich – and about 3 oz of ham. Sandwich everything together and then spread each outside piece of bread with about 1/2 Tbsp of butter. Grill over medium heat until the cheese is gooey and melted and the outside of the sandwich is golden brown. Serve hot.