Here in the Southwest we love or Hatch Chile season! We’re right in the middle of the harvesting these flavorful versatile chiles that are known for their perfect balance of sweet and heat. Besides elevating the taste of enchiladas and rellenos, we also love hatch chiles in stews, soups, sauces and even smothered on burgers. In my opinion, there is no better hatch chile then when roasted or charred. It’s easy to do on an outdoor grill, in the oven, or with a grate over your gas cooktop! Just keep turning the chiles until they blister, place them in a Ziploc back while still warm and let them sweat. he charred skin will come right off and then you can scrape the seeds out and dice! While you can used canned chiles for this Chicken Enchilada Soup, the hatch chiles takes the freshness and flavor to a whole new level! Oh! And those cornmeal dumplings? The perfect topper to a this hearty Southwestern favorite!
I got this recipe from a fun cookbook that was put together back in 1999 by the nurses in the Labor and Delivery Unit at Maricopa Medical Center. It’s called Cravings Beyond Pickles and Ice Cream. These great gals filled the cookbook with all of their family favorite dishes and then used the proceeds from the cookbook to buy bottled water for their unit. But they only printed 300 copies or I would have begged for one!
I got to borrow it though, and have used tons of their recipes.
So this sandwich was created by Charlotte Lopez and it’s called the Dijon Ham and Swiss Meal. Super easy to make, or make ahead and freeze! You can probably use the ready-made bread or pizza dough available in most stores like Sprouts, Whole Foods or AJ’s.
Also, if you’re not a fan of ham, you can use turkey or any other fixings for the filling! Let me know how you like it!