I wish these recipes were as fun and easy to write up as they are to make. The biggest drag of all of this is posting the recipes. But I shall go on.
On a positive note, I am eating amazing cookies, which will be posted a bit later. But first, I want to share my late-night rendition of a rather classic sandwich (if you didn't guess it already, mine is better.)
On a positive note, I am eating amazing cookies, which will be posted a bit later. But first, I want to share my late-night rendition of a rather classic sandwich (if you didn't guess it already, mine is better.)
Ham & Cheese Sub
Ingredients:
As usual, all of the ingredients are eyeballed, so just throw this stuff in
- Deli ham, a small handful
- Muenster cheese, a small handful
- One small onion (or half a large one), I prefer white for this
- One sandwich roll (homemade recipe to be added later)
- Butter (optional)
- A dab of oil
- One skillet
- Chef's knife
- Cutting board (optional)
- Spatula (optional)
- Toaster oven (optional)
- Cut the roll in half. Spread a bit of butter, and toast it open in a toaster oven for a minute or two. (This step is optional, but it makes the sub much tastier.)
- Chop up the ham into quick slices, and cube the cheese.
- Chop the onion. To do this easily, cut it in half (up and down, not through the center), and place each half cut-side down. Cut off one end of the onion halves, but leave the other on. Score the onion across, perpendicular to the attached end. Then, slice the onion. This will give you a pretty good chopped onion very quickly and easily.
- Preheat the skillet on high. Add a dab of oil when the skillet is nice and hot*.
- Put the onions on first. Let them caramelize. This will take less than a minute usually. You will see them get golden brown, and they will absorb most of the oil.
- The ham goes on next. Cook these for another minute or so, stirring constantly (or tossing it, which is what I usually do).
- If you see that all the oil is gone, feel free to squirt some water in. If you don't have a squirt bottle, just pour a little bit in from very high above. Don't overdo it, because you are not boiling anything here.
- Add cheese at the very end and give it a quick toss. Do not cook it with the cheese in, because it will stick and burn. Add it right before taking the sandwich stuffing out.
- Take your roll out of the toaster oven and place the stuffing on the open roll. Be careful when closing it so that it doesn't tear
- To see if your skillet is hot, sprinkle a bit of water on the skillet with your hand. It should make a loud sizzle, and immediately vaporize. Always add the oil after the skillet is already hot.
