When you need to awake from the schlump that is Thursday night after work, a spicy kick to your system can be just what you need. This sandwich does just that. With a strong danish cumin cheese, sweet (but hot) chili sauce, and a strong organic and local salami from Poway Farmer’s market, this one will wake you up. Just for kicks, I added one tsp of fennel seeds on the bread and cheese while in the toaster oven. It added a very nice flavor that went really well with the cheese and ham.
Sandwich Recipe
- 1 slice of rustic bread
- 4 slices of strong Cheese (enough to cover bread)
- 1 tsp Fennel Seeds
- 1 large slice of ham
- 1 tsp chili sauce
- 5 slices of salami (depending on size of salami, this amount may be different for you. Be sure to get a bite of salami in every bite)
Place the cheese on the bread, and sprinkle the fennel seeds on top. Toast the bread in an oven toaster until it’s very crunchy and dark golden at the edges.
Roll the ham up and place on top of the melted cheese. Spread the sweet chili sauce on the ham. Place the salami slices around the sandwich evenly (See picture). Enjoy while warm.
Notice that on many of our sandwiches the cheese is melted on the bread, and not on top of the entire sandwich. We do this because ingredients can change their taste when heated, and because the warm melted cheese on top sometimes can muzzle the taste of the other ingredients when consumed warm. By having the cheese at the bottom, the first thing you taste when you bite into the sandwich is all the toppings. The heat of the toasted bread and cheese doesn’t burn you because of the cold meat, and the entire spectrum of taste becomes more pronounced.
