Ploughman’s Sandwich

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Ploughman’s Sandwich
Ploughman's Sandwich
Mustard Dill Dressing:
2 tbsp. extra virgin olive oil
1 tbsp. white wine vinegar
1 tbsp. fresh dill chopped
1 tsp. spicy brown or Dijon mustard
1 clove garlic chopped
Salt, sugar and freshly ground pepper to taste
6 (3/4 -inch thick slices) Nob Hill Trading Co. Gruy`ere Olive Bread (in our Bakery)
8 oz. ham thinly sliced
6 tomato slices
1 (7- oz.) package Kerrygold Dubliner or Blarney Castle Cheese (in our Deli) thinly sliced
4 cups Earthbound Farm Fresh Herb Salad
1/2 cup Mezzetta Napa Valley Bistro Pitted Olives cut into wedges

Prep: 15 minutes Cook: 5 minutes Serves: 6

1. Puree all dressing ingredients in a small food processor until smooth. (Or finely chop dill and garlic and whisk ingredients together.) Season with salt, sugar and pepper and set aside.
2. Preheat oven to 400°F. Place bread slices on a baking sheet and top with ham, tomatoes and cheese. Bake for 5 minutes to warm ham and lightly melt cheese.
3. Place dressing in a medium bowl; add herb salad and toss well to coat. Place sandwiches on 6 plates. Pile greens on top and sprinkle with olives.  

Wine Suggestion
Williamette Valley Vineyards Pinot Noir

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