Ham and Cheddar Sandwich
|
| 8 slices | whole-wheat/multigrain bread |
| 4 tablespoons | Dijon mustard |
| 8 ounces | ham, thinly sliced |
| 8 ounces | sharp white Cheddar cheese, thinly sliced |
| 1 1/2 cups | mixed spring lettuce greens, loosely packed |
Plum Chutney Ingredients:
| 5 | red plums, ripe but still firm |
| 1 | large Granny Smith apple |
| 2/3 cup | sugar |
| 6 tablespoons | red wine vinegar |
| 1 tablespoon | minced peeled fresh ginger |
| 1 teaspoon | minced garlic |
| 2 teaspoons | grated orange zest |
| 1/4 teaspoon | ground cinnamon |
Plum Chutney Instructions:
Halve the plums and chop coarsely to yield 3 cups, set aside.
Halve the apple lengthwise and core it without peeling. Coarsly chop to yield 1 cup.
Combine 1 cup water and the sugar in a large heavy saucepan, over high heat. Stir to dissolve sugar and bring to a boil wthout stirring. Add vinegar, ginger, garlic, half of the diced plums, and the diced apple. Bring mixture to a boil and boil for 5 minutes. Add remaining plums, orange zest and cinnamon. Bring to a gentle boil and cook until thick and syrupy, about 10 minutes. Remove and cool. Store in a sealed container until picnic time.
Sandwich Instructions:
Spread Dijon mustard generously on bread. Top with 3 or 4 ham slices, 2 cheese slices, and 2-3 tablespoons of Plum Chutney. Add lettuce and top with top slice of bread.
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