Sandwich Night at the U

Thank God for the sandwich. Think of the possibilities. From tuna melts to pastrami on rye to Italian subs to bacon, egg and cheese on a bagel to peanut butter and jelly on soft white bread, this meal can be breakfast, lunch or dinner. 

The Cuban sandwich makes its home in Miami, but it can inspire a multitude of grilled sandwiches. Thinly sliced pork or ham, Swiss cheese, mustard and mayonnaise between two slices of bread is grilled and served with pickles. Grilling a sandwich either in a panini maker or in a pan on the stove elevates it and makes it an official meal. 

It’s time to get creative with your ingredients. If you can, send me pictures of your best creations and the recipes. You might find your school’s signature sandwich on the The Pembrooke Place.

Grilled Sandwiches

Bread: Italian, rye or sourdough

Meat: Serrano ham, prosciutto, pork, honey ham, buffalo turkey breast or smoked turkey

Cheese: Provolone, havarti, goat, cheddar, mozzarella or Swiss

Toppings: arugula, tomato, fresh basil, onions, coleslaw, flavored olive oils, ranch, Russian or blue cheese dressings

Smear some butter on both sides of the bread and grill on medium heat until the cheese melts. Get a bag of chips and some pickles and you’re set!