Roasted Red Pepper and Ham Sandwich

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A couple of weekends ago, in honor of Father’s Day I decided to ask my Dad if he had any recipes he thought deserved world recognition. Now, the idea he came up with may seem chancy at first, after all he did find it attached to the deli meat he bought from King Soopers, but to quote the man directly, “This is a great f@c#i&g sandwich!”

Not too challenging to make. Mind your moving parts and pieces but you won’t have to gnaw off a body part to sustain life while you wait for your lunch. Pour yourself an ice cold brew, prop up your feet and enjoy your amazing sandwich whilst basking in the sun.

Roasted Red Pepper and Ham Sandwich

Ingredients
2 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 slices sprouted grain bread
2 slices provolone cheese
2 slices Deli Thin Smoked Ham
1 red pepper sliced in thin strips
1 tablespoon olive oil
2 teaspoons butter
2 teaspoons grated Parmesan cheese

Instructions
Sauté the red pepper in a small skillet with olive oil.

Combine mayonnaise and Dijon mustard and spread onto one slice of bread.

Add a slice of cheese, then ham, red peppers, and then the other slice of cheese. DO NOT DEVIATE FROM THIS ORDER! Just kidding. The order doesn’t really matter but ham and red peppers encased in a bed of cheese will never steer you wrong.

Spread mustard and mayonnaise on the other slice of bread and place on top of the sandwich.

Butter the outside of the sandwich and sprinkle on parmesan cheese.

Brown the sandwich in a skillet set at medium heat. When you flip the sandwich, spread butter and add parmesan cheese to the other side of the sandwich. Your goal is to not burn the sandwich but keep it in the skillet long enough for the cheese to melt and for it to achieve a golden glow as if from a summer tan.

Cut the sandwich in half and serve with your beer of choice. Beer and cheese. Ahh, these are what great summer afternoons are made of…enjoy!

Post and photo by Alex Castanon. Recipe from www.kroger.com

*Bit of a calorie bomb but my Mom “health’d” it up by using sprouted grain bread.

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