Last night my family celebrated Cinco de Mayo at home along with my sister Sharon and brother-in-law Ira. It was quite a feast, including one very large half of a fresh ham. While we might be big eaters, and I did send a doggy bag home with my sister, there was still quite a lot of ham leftover. So today, it's a ham and cheese sandwich, dolled up. I do like that combo (there's a reason why some things become classics), and I even like it better when the cheese is all gooey and melted.
SEE SANDY'S RECIPE AFTER THE JUMP
Sandy's Classic Ham & Cheese Sandwich
Makes 4 sandwiches
1/4 cup mayonnaise
2 tablespoons mango chutney, coarsely chopped
2 1/2 teaspoons lime juice
2 teaspoon Dijon mustard
1 baguette, about 18 to 20 inches long, split
8 ounces thinly sliced ham
1/2 small red onion, thinly sliced
4 ounces sliced Havarti cheese
1. Heat the broiler or toaster oven.
2. In a small bowl, stir together the mayo, chutney, lime juice, and Dijon. Spread half the mixture on one side of the baguette. Top with the ham, onion, and cheese. Broil until the cheese has melted, about 1 minute. Spread the remaining mayo mixture on the other half of the baguette and close the sandwich. Cut into 4 sandwiches.