SAMMY AND SALLY DEBUTS AS A SPECIAL APRIL 9th

black forest ham, brie, dijonnaise, red onion jam on grilled rustic bread with a side of shaved apple and fennel slaw dressed with creamy lemon tarragon vinaigrette

(Served with one of our house wines, this meal is complete!)

FOR RED ONION JAM:

Click on this link (red onion jam) for ingredients and cooking instructions. The only difference in this application is that I placed the cooked onion mix into a food processor. I pulsed the mixture until a spreadable consistency was achieved. This stores for a week or two.

FOR DIJONNAISE:

Combine 1/3 C of Dijon mustard with 1 C of mayonnaise.

FOR SLAW:

Using a mandolin, thinly shave green cabbage, fennel, celery and granny smith apple. Combine and dress with creamy lemon dressing.

ASSEMBLE THE SANDWICH:

Spread dijonnaise on one slice of bread and red onion jam on the other. Place a mound of sliced black forest ham on the bread and top with a thin slice of brie. Brush sandwich  with melted butter or olive oil and place it on a panini press or into a non-stick skillet for browning. Keep temperature moderate as you are looking to crisp the bread and warm the sandwich.