I’m hoping to get down to Dakota Harvest Bakers (www.dakotaharvest.com/Home.html) sometime soon. I recently received an e-mail detailing the downtown bakery’s March menu and bread schedule. DHB is introducing three new sandwiches this month
Queso OlÃ© (vegetarian) is described as a grilled cheese sandwich with pepper jack and queso cheeses on oatmeal whole wheat bread served with a side of salsa. Nut N’ Honey (also vegetarian) is honey cream cheese mixed with chopped pecans on cinnamon raisin bread.
I sampled a couple of the sandwiches that DHB has offered since opening a few years ago. Perhaps my favorite was the pulled pork, which I was introduced to by a former co-worker, Megan LaPlaca. Megan used to rave about the sandwich so much that I finally had to try it. And believe me, I wasn’t disappointed.
I really like ham (pork) and cheese type sandwiches. Whenever I make pork in a barbecue sauce, a sandwich or two over the next couple of days always is in order.
Of course, I like regular ham and cheese, too. Here’s a variation of that sandwich, which is popular in Florida.
Ham and Cheese with Turkey Sandwich
8 slices egg bread, such as challah or Cuban bread
2 tablespoons each: mayonnaise, mustard
4 slices each: ham, turkey, Swiss cheese
4 dill pickles, thinly sliced lengthwise
Spread the sliced bread with mayonnaise and mustard. Layer ham, turkey, cheese and dill pickles on bottom slices of bread; top with remaining slices.
Wrap the sandwiches in foil or plastic wrap; press sandwiches using your hands or a heavy skillet.
Yield: Serves 4.
Approximate nutritional analysis per serving: 408 calories, 40 percent of calories from fat, 18 grams fat 6 grams saturated), 76 milligrams cholesterol, 41 grams carbohydrates, 20 grams protein, 1,624 milligrams sodium, 2 grams fiber.