Ham and Cheese with Turkey Sandwich

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 Olé (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.

But the sandwich I’m looking forward to trying is the Pesto Pig — smoked ham, provolone and basil pesto on ciabatta bun.

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.