(Obviously, this photo was taken during harvest, but the sandwiches are good year-round.)
Pull up a chair. No chair? OK, pull up a pickup endgate.
Yes, this is a ham sandwich. But as they say on all those food shows, "This sandwich is elevated."
I have no idea what that means. But the guys like these sandwiches. Since I haven't seen Bobby Flay in any fields lately, I guess I won't worry about what he thinks.
These hot ham and cheese sandwiches have been on evening supper runs for years. The idea for them came from a Calvary Baptist cookbook.
Growing up on a farm, I've made - and eaten - my share of ham sandwiches. But a sprinkle of dill weed gives these that little something extra.
The original recipe from Gerry Ann Hildebrand makes 24 servings. Instead of making a bunch and freezing them, I usually make them as I need them.
- As many sandwich buns as you need for hungry people
- Butter spread
- Dill weed
- Thinly sliced ham
- Swiss cheese (I like good quality cheese, not processed cheese)
Spread the butter on each side of the buns. Top with mustard (as little or as much as you'd like. At our house, Brent didn't want any mustard at all.) Sprinkle with a little dill weed. Add your ham and Swiss cheese. Wrap in foil and heat in a 350-degree oven until the cheese is melted, and the ham is warmed through. (Or, if you don't want to heat up your oven, you can do it in the microwave ... without the foil, of course.)Then cart it to the field. They are also something easy to make and grab on your way to a t-ball game or 4-H meeting, and it costs way less than running through a drive-through. (Of course, maybe you're like me, and there's no drive-through to drive through anyway!)
Add some fruit, a few chips and cookies, and you've got a quick and tasty meal with not much time or effort.