This is easiest to make if you have a George Foreman grill, panini press, or similar. If you don't, you can still make it in a skillet or on a flat top like a traditional grilled cheese, but with all the fillings it can be tough to flip. It will also cook faster in a grill/press, which is nice if you're in a rush or have several to make.
INGREDIENTS: (per sandwich)
- 2 slices good bread (we like Orowheat 12-Grain, but anything more substantial than typical thin sandwich bread will work)
- 1 Tbsp Herb Mayo
- 2 slices provolone cheese
- 4 slices Black Forest ham
- 2-3 slices tomato
- small handful fresh baby spinach
- 2 small slices bacon, or crumbled bacon
Heat up your grill/press/skillet/flat top; then spread half the herb mayo on the OUTSIDE of the first piece of bread. Yes, you read that right. You're using it to "butter" your bread. Just trust me. (Sciency bit--the smoke point of mayo is higher than butter, so it's less likely to burn the bread before the guts of the sandwich get melty & hot. And the oil & egg in mayo make for crispier, more evenly grilled bread. And the fact that we're using the herb mayo gives a HUGE wallop of flavor.)
Lay that piece down, then begin assembly: 1 piece of cheese, ham, spinach, tomato, bacon, other piece of cheese, and then the last piece of bread, with the rest of the herb mayo facing OUT.
Grill until golden and the cheese is melty. Serve warm with chips.
|Total Fat||17.5 g|
|Saturated Fat||7.5 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||38.3 g|
|Dietary Fiber||6.2 g|