Brainerd, MN - Recipe of the Race Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the ...
Brainerd, MN - Recipe of the Race
Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones he's prepared for countless racers, movie stars, musicians, athletes, fellow celebrity chefs, and government dignitaries over his career. From the knee of his Italian grandmother, to exhaustive training at Ohio's top French restaurant, to stints as a culinary instructor at Ohio State University, Morse's knowledge of cooking is as varied as the recipes he offers.
Sometimes you just need a good ol' ham and cheese sandwich to satisfy your hunger, and other times you need an incredible ham and cheese sandwich that will satisfy your hunger and your taste buds. This recipe is for the incredible one! This sandwich is best when it is eaten fresh, so have the table set before you start.
One Hot! - Ham and Cheese Sandwich
(Makes 1 serving)
1 Each Baguette (6 inch- cut in half lengthwise)
1 Slice Honey Glazed Ham (Large- Cut in half)
4 Slices Swiss Cheese (I Used French Gruyere)
6 Assorted Tomatoes (Mini)
12 Leaves Arugula (Fresh)
1 Each Garlic Clove (Small- Minced)
2 Tablespoons + 1 Teaspoon Olive Oil
To Taste Salt
To Taste Black Pepper (Fresh Ground)
Procedure for the tomatoes:
- Toss the tomatoes, garlic and 1 teaspoon of olive oil together.
- Season the tomatoes with salt and pepper.
- In a small baking dish, bake the tomatoes at 500 degrees Fahrenheit until blistered. (You can also broil them on low if you want a little color on them)
- Reserve in a warm spot.
Note: I cut trough each tomato after they were cooked so that when the sandwich is eaten the tomato juices do not squirt out of the sandwich.
Procedure for the bread, ham and cheese:
- Lay the baguette halves on a baking pan with the cut side up.
- Lay the ham on the pan beside the bread with the cheese slices on top of the ham.
- Brush each cut side of baguette with 1 Tablespoon of olive oil.
- Sprinkle each cut side of baguette with salt and pepper.
- Place the pan in the oven on "Low Broil" until the bread is toasted. (The ham and cheese should be warm enough by the time the bread is toasted. If not, remove the bread and let the ham and cheese warm to desired temperature.)
Procedure for the sandwich assembly:
- Strain the liquid off of the tomatoes. (There will be a little oil and tomato juice mixed on the pan.)
- Toss the liquids with the arugula.
- Layer the ham and cheese with the tomatoes and arugula between the bread halves.
-credit: team jegs