ham sandwich for a quick bite on a road trip
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A French concept that the world adopted, the humble ham sandwich is a staple in most western countries. I like mine with a little kick!
Ingredients:
- Mini Ciabatta ( L’opera)
- Good quality chicken Ham ( Lionfresh’s Champagne chicken ham or Prasuma’s Chicken paprika Lyoner)
- Greek yoghurt ( Epigamia)
- shredded iceberg lettuce
- 3 pods garlic crushed
- 1g garlic powder
- 1/2 green bell pepper chopped
- 1/4 onion finely chopped
- 2g Sriracha
- 1g mustard
- 4-5 green olives washed and sliced.
- black pepper
- salt.
Method:
- Making the garlic spread: Hang the yoghurt in a muslin cloth for about 20 minutes. Once thickened, add the garlic, onion, bell pepper, garlic powder, Sriracha, mustard, olives, pepper & salt.
- If I’m using the lyoner I like crisping it up a bit on the non-stick pan.
- Slice the ciabatta and dry toast it in a pan.
- Put a nice helping of the spread inside the bread and add the ham and top with lettuce.
- A thin slice of Emmenthal in the sandwich makes it divine!