Call me quotidian, but one my favorite sandwiches is just a plain old ham and cheese. I used to prefer thinly sliced ham, but now I want it thick. That's because my H&C is both hot and cold at the same time. Fry a slice of ham at least 1/4 inch thick, without any oil or butter, in a non-stick pan or even a well seasoned wok, as pictured above, until it starts to brown. Lube up some bread with Maggi-enhanced mayo – also a great combo for banh mi style burgers.
Layer the ham, cheese, crunchy iceberg lettuce and then the top bread. Eat while it's still hot, cold and room temp all at the same time. You will have turned a pretty good ham and cheese into a great one.
Even if you can't eat it while still hot, that ticket to Maillardville still makes the ham tastier. I used the slice in the picture above in the sandwich I took to the station for lunch. While not as deliriously wonderful as when it was hot, it was still way tastier than a plain one.
Another of my favorite "hot & cold" sandwiches is a toasted, buttered English muffin with fresh from the fridge, ice-cold Velveeta, topped with bacon.
When I mentioned this to Nancy Leson, she was quick to tell me about Hempler's Cottage Bacon. Made from the shoulder, it's leaner and meatier than than belly bacon.
I know I can't be the only eater who likes a sandwich that's hot and cold, soft and crunchy, all at the same time. Got a favorite combination?
"Sandwiches are wonderful You don't need a spoon or a plate." –Paul Lynde
