Monday, January 26, 2009

Parmesan Crusted Sandwhiches

These are from Heidi's recipe blog. They are utterly fantastic. I didn't have Monterey Jack cheese so we used Provolone and Mozzarella which turned out fabulous. I also substituted onion salt for onion powder because I didn't have any onion powder. I suggest cooking on a lower heat so the cheese has a chance to melt before the bread is toasted and the parmesan crusts. And I definitely suggest the Honey Mustard recipe below. It was divine.

Grilled Parmesan Sandwiches – Celeste Gooch

1 loaf – sour dough bread
Softened butter
1 clove garlic - minced
¼ C. freshly grated parmesan
1 packet Italian seasoning
Deli sliced ham
Sliced Monterey Jack Cheese
Honey Mustard

In a small bowl, mix softened butter, minced garlic and parmesan cheese – set aside.

Cut fresh sour dough bread in sandwich slices. Spread butter mixture on bottom of bread (grilling side). Spread honey mustard on the other side of bread. Top with ham and tomato. Sprinkle with Italian seasoning and top with Monterey Jack cheese. Top with another piece of sour dough bread and spread butter mixture on bottom. Cook the sandwich on a skillet like you would a grilled cheese sandwich OR if you are lucky enough to own a Panini maker (Summer) go to town with that.

I also like to make my own honey mustard – the recipe is below –

Honey Mustard – Sarah Russell

½ C. Dijon mustard
½ C. honey
¼ C. corn syrup
¼ C. mayonnaise
Dash of onion powder

Combine in small bowl and mix thoroughly with a fork.