Oliver and I arrived safely in Minnesota yesterday. Traveling with a dog went much smoother than I imagined although after paying Midwest Airlines $150 one way for my dog to fly I was not prepared to find his kennel just sitting, unattended, by baggage claim in Minneapolis. Poor guy. I’m just glad he wasn’t puppynapped by a stranger and was just sitting waiting when I came to collect him.
I’m thoroughly enjoying my vacation so far just sitting in a lawn chair on my parents’ porch blogging and slowly sipping a glass of mellow Pinot Noir. Oliver seems to be enjoying his time so far and has gotten in a lot of sniffing and exercise. He’s currently savoring a giant bone I bought him at the local butcher.
Anyway, on to the food. For lunch today I found myself craving a sandwich so I decided to create a pressed sandwich with the ingredients on hand in my parents’ kitchen. It included, among other things, swiss cheese, two kinds of meat, avocado and onion-pepper relish. The result was a sandwich that was the perfect combination of savory and sweet. I’ve determined that method-wise there are a couple of keys to make the perfect pressed sandwich on the stovetop. The first is to cook over medium low heat so the bread doesn’t burn before the inside has a chance to heat through. The second is to weight the sandwich down (I use a plate and heavy can) which I find helps in crisping up the crust and ensuring a melted interior.
Yields one sandwich and serves one
Ingredients:
-2 slices 100% whole wheat bread
-1 tablespoon onion-pepper relish
-1 tablespoon reduced fat mayo
-1/4 whole avocado, peeled and sliced
-4 large slices tomato, heirloom is preferred but any ripe tomato will do
-2 slices swiss cheese
-2 slices Summer Sausage
-1 slice roasted turkey
-Cooking spray
Method:
Lay out bread on a plate or cutting board and spread the relish on one piece of bread and the mayo on the other. Proceed to layer the remaining ingredients atop one piece or bread and top with the other slice of bread, condiment side down.
Spray your skillet with cooking spray and preheat over medium low heat. Once pan has heated place sandwich in the pan. Place a full aluminum can (or other heavy object) atop a plate and press on top of the sandwich. Cook until first side is golden brown and then flip to the other side, replacing the can on top. Once second side is golden and cheese has melted serve immediately with your favorite sandwich side.
{ 9 comments… read them below or add one }
Now how is it that I can slave away in the kitchen for hours and you manage to make cheetos look elegant??? You’re seriously one classy lady, Pink… **turns up faux leather motorcycle jacket collar and exits room snapping in time to music**
heehee….
You’re too kind. Not to mention I ate it on a paper plate.
I love the combos in the sandwich! I bet it tastes as good as it looks!
p.s. Welcome to my state! (Although the weather is not the greatest, enjoy your stay!)
CaSaundra – Thanks.
I grew up here so I am pretty used to the weather although I think it is the best this time of year. We’ve been having horrible weather in Boston so it’s been much better in MN.
enjoy the vaca!! and more of these sandwiches
…are those cheetoe?? 
I hate how their is no kind of baggage check! I’m glad Oliver was OK. Your sandwich looks yummy! Enjoy your trip!
Reeni – I know. I was a little shocked but I guess I shouldn’t be given the state of air travel today.
The onion-pepper relish sounds yummy! Great looking sandwich! Hope you are having a wonderful time. Glad your cute doggy made it back into your arms in one piece!
Thanks for stopping by!
KIm – Thanks for stopping by. I think a good condiment like the relish can really make the sandwich.