By 300 Sandwiches
I looked around our house this morning. Clothes were everywhere. Trash hadn’t been taken out. Dirty dishes were piled in the sink. A cluttered house means a cluttered mind, and I had gone totally scatterbrained.
“Babes,” I told E. “We live like pigs!”
“Oh boy, here you go,” E said, sensing I was about to embark on a Colonel Clink-style nagging rant. “Is this the Fashion Week Craziness coming out?”
Instead of nagging, I went to get groceries for breakfast. Thinking about the pig reference, I bought serrano ham and oversized sandwich buns from Forager’s for ham and cheese sandwiches. I’ll show him, I thought.
But when I got home, E had taken out the trash and all of the dishes had been put in the dishwasher or put back in the cupboards. “Who’s the pig now?” E said. Damn.
I didn’t care, he still deserved the pork.
5-6 slices serrano ham
3-4 slices Comte cheese
1 cup arugula
1 tablespoon olive oil
2 tablespoons dijon mustard
In a medium nonstick skillet, heat the serrano ham for a minute or two until crispy. In a small bowl, dress greens in the olive oil. Toast buns. Slather on dijon mustard, and then layer on greens, cheese. Top with other half of roll. Place all in a warm skillet and warm until cheese melts. remove from heat and serve. Makes 2 sandwiches.