I’m preparing a column for the Arizona Republic about a really cool party sandwich and I wanted to give you a quick pictorial step by step because this sandwich is a winner! It’s going to be just perfect for your New Year’s Eve or New Year’s Day parties, and it’s also a fantastic picnic sandwich because you don’t have to worry about the crust drying out. (I remember packing sandwiches for a fly-fishing trip up at Lee’s Ferry a few years back. It took about 5 seconds for the bread to dry out and taste nasty in the heat and wind of the day. This sandwich would’ve come in handy while I was waiting for the “big one” to bite. Still waiting….)

Happy New Year! Here’s to an over-the-moon-hit-it-outta-the-park 2012!

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Dijon Ham and Swiss Party Sandwich

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Ingredients

• 4 cups flour
• 2 tablespoons sugar
• teaspoon ½salt
• 2 packages rapid rise yeast
• 1 cup water
• 1/4 cup Dijon mustard
• 2 tablespoon butter
• 1.5 cup cooked ham chopped
• 1.5 cup swiss cheese shredded or chopped
• 1/2 cup dill pickles chopped
• 1 egg beaten

Servings Ingredients 4 cups flour 2 tablespoons sugar teaspoon ½salt 2 packages rapid rise yeast 1 cup water 1/4 cup Dijon mustard 2 tablespoon butter 1.5 cup cooked ham chopped 1.5 cup swiss cheese shredded or chopped 1/2 cup dill pickles chopped 1 egg beaten

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Instructions

1. Set aside 1 cup of flour. In a medium bowl, combine remaining flour, sugar, salt and yeast. In a small saucepan, heat water, mustard and butter to about 125 degrees. Stir liquid mixture into flour mixture. Add enough flour to combine ingredients and knead to make dough.
2. On a large greased baking sheet, roll dough to 14 x 12 inches. Spread ham, cheese and pickles in the center of the roll, leaving 2-3 inch borders all the way around the filling.

   
3. With kitchen scissors or sharp knife, make 1-inch strips along side the filling. Bring strips from opposite sides of filling together, twist and place ends at an angle across filling.

   
4. Let dough sit and rise for about 15 minutes. Brush with beaten egg.

   
5. Bake at 325 for about 25 minutes or until golden brown. Serve warm.

   

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Jan D'Atri

My life? It’s been a gift with a big ol’ bow wrapped around it.
Two parallel 40-year careers in media and in food that still excite me to this day. 24 farm animals that remind me that there are always needs much greater than mine. A tiny bit of free time here and there to go fly-fishing. And a kitchen that has become the joyful and busy heart of my home and my world.

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