Angie Dickinson's Honeymoon Sandwich
2 slices rye bread or one English muffin, split
Soft sweet butter
4 generous slices baked or boiled ham (or lightly broiled Canadian bacon)
Dijon mustard
4 thick slices beefsteak tomato
1 dill pickle, sliced lengthwise
3-4 slices Cheddar or American cheese
Lightly toast bread and spread lightly with butter. Top each slice with ham; spread ham lightly with mustard. Top with tomato, pickles, ending with cheese on top. Run under broiler until cheese is melted and lightly browned. Serve open-face style with good vintage brut champagne. Great for brunch or supper.
No comments:
Post a Comment