We just recently discovered the Spanish Valdeon cheese on an impulse buy from Trader Joe’s, and since then we’ve used it in several of our sandwiches. It’s not an overly strong blue-cheese, but not mild like Roquefort either. It sits comfortably in the middle of the spectrum, making it a great addition to sandwiches because it adds a lot of flavor without overpowering the other ingredients.
This sandwich is on freshly baked Danish rye bread, with our leftover Jamaican Christmas ham (oh soo good). The baked pineapple that’s included was actually baked with the original ham, but you can of course use a fresh one. Enjoy.
Sandwich Recipe
- 1 slice dark rye bread
- butter
- 2-4 thick slices of ham, should cover bread, but add more if it’s a good one.
- 1 slice of pineapple
- 3 slices Valdeon cheese (about 1/2 to 1 oz)
- 2 tsp tomato-vodka mustard
If all you have is a fresh pineapple, grill it for about 30 seconds per side. A grill pan works great for this (no sense firing up the gas grill for the ~ one minute required). Just grill to get those lovely grill marks on each side. Note that our sandwich was made using pineapple that was baked with the ham.
Lightly toast the bread and spread butter (to your liking) on. Add the ham, pineapple and the Valdeon cheese. As you can see in the pictures, we left the rind on.
Heat the sandwich in a toaster oven until the cheese has melted. Remove, and add the mustard. Enjoy while warm.
