If you’re from Chicago, you know we are now past the third False Spring and into Actual Spring. We see winter coats one day and shorts with tank tops the next, so we naturally gravitate to summer fare, as if ditching soups and stews might convince the weather gods to give us a break. In my household, we celebrate the heralding of spring with two things: sandwiches and spritzers. With a nod to Chicago area native Jeff Mauro, The Sandwich King, and his amazing creations, mine are a bit simpler but still provide that ooey lusciousness that lets you know you’re on to something satisfying.
It’s always a toss-up between Grilled Caprese Sandwich and Roadhouse Ham and Cheese. This week I had a hankering for Roadhouse, so I invited friends over and the rest is clean plate history.
Roadhouse Ham and Cheese
Serves: 1
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
1 Brioche bun (you can also use 2 slices Italian loaf)
3 slices ham (I prefer honey ham, but you do you)
Spreadable Brie
2 tablespoons cranberry relish
3 slices apple, sliced thin
Shmear of mayo if your grilling
Assemble the sandwich with a shmear of Brie on the inside top of the bun, then put your cranberry relish on the bottom bun. Layer on the ham, then apple slices. If you’re going to toast it to get everything nice and gooey, put a smear of mayo on the bottom and lay the sandwich in the skillet. Once it’s there, you can put a shmear of mayo on the top for when you flip it over.
And can we talk cranberry relish for a moment? You can check out my recipe here. If you aren’t as obsessed with cranberries as I am, you can use whole cranberry relish from the can.
I preheat the pan a bit on low heat before I put my sandwich in. The lower heat allows the sandwich to heat evenly without burning the mayo. When it’s done, the outside should be lightly crisp and the inside warm but not hot.
I enjoy this sandwich with chips because it gives a nice crunchy balance of textures. Gimme a side car of grapes, and I’m ready for dinner. It’s fast, it’s tasty, and you can easily sub in turkey for your friends who do not eat pork.
Let’s talk mocktails to go with this sandwich! My high school chum Cathie turned me on to this drink last summer when a bunch of us St. Ben’s alums got together for a barbecue. With so many people shying away from alcohol these days, I’m building a repertoire of festive non-alcoholic drinks. Even though I still enjoy cocktails, this one has made it into the weekly weeknight rotation.
Cathie’s Summer Refresher
Serves: 1
Prep time: 5 minutes
Total time: 5 minutes
1 5.07 oz can Fever-Tree Ginger Beer
2-4 oz fruit juice (original recipe uses Pomegranate, I use apple or citrus)
2-3 medium mint leaves
1/4 lime
Put mint leaves in tall glass and muddle them to release oils, aroma, and flavor. If you don’t have a muddler, the back of a wooden spoon will do. Just remember to gently press, not mash, as that will release the bitter chlorophyll. To assemble, muddle the mint, add the ice, pour in Ginger Beer, top with fruit juice, squeeze of lime and stir lightly to mix.
Bonus round! Here’s my second favorite sandwich, even easier than the Roadhouse Ham and Cheese.
Toasted Caprese Sandwich
Serves: 1
Prep Time: 10 minutes
Total time: 15 minutes
2 slices Italian loaf
2 slices fresh mozzarella cheese (enough to cover the bread)
2-3 slices fresh tomato (enough to cover the mozzarella)
2-3 fresh basil leaves
Shmear mayo for bread
Assemble the sandwich in the order of ingredients above, using one slice bread for the top and one for the bottom. Put a shmear of mayo on the bread you are going to toast first. Put in pan on low heat and while it’s cooking, put another shmear of mayo on the side of sandwich facing up. After a few minutes you’ll see the edges crisping up. Flip your sandwich over and get the other side nice and crisp. Although I often eat this sandwich “as is,” half the time I also have a sidecar of balsamic glaze to dip it in. Just like the Roadhouse Ham, I enjoy this one with chips and fruit.
Still thirsty for more? Consider spicing up your mocktail game, with Nancy’s Jalapeno Mule. Dial intensity up or down with those jalapenos!
Nancy’s Spicy Jalapeno Mule Mocktail
Serves: 1
8 oz Ginger Beer
1/2 lime
4 slices Jalapeno
1 tablespoon agave (optional)
Combine Ginger Beer, juice from 1/2 a lime, and the 4 slices jalapeno and ice in a copper mug. Stir to mix flavors. Get ready to kick it!
If you’re looking for a hands-on experience to complement these sandwiches - like making your own mozzarella for the freshest possible flavors - book yourself into our hands-on Mozzarella Shaping and Ricotta Making on Saturday, May 23 at 10am.
And if these sandwiches have you craving something warm, crispy and just a little indulgent, take it a step further with our hands-on Mother’s Day French Lunch on Friday, May 98 at 11am. You’ll learn how to transform a simple sandwich into a classic Croque Monsieur—complete with rich béchamel and perfectly griddled bread—alongside a full Parisian-inspired menu. Plus, you’ll sit down to enjoy the meal together, making it the perfect way to kick off Mother’s Day weekend. Enjoy 15% off this Friday daytime class!
