Here’s the deal. Halloween is over. Christmas music, Christmas decorations, and all-around holiday cheer are now 100% acceptable. I celebrate in private all year long, but only in public once I deem it necessary to wear a scarf. Those are the rules. I was overjoyed to learn that my roommate is as crazy about the holidays as I am. Our apartment is going to look like the freaking North Pole in a few weeks, mark my words.
This recipe that I have for you today is a delicious Spicy Quick Pickle, Ham, and Pawlet Sandwich. Pawlet comes from a town in Vermont of the same name. It is buttery and nutty and similar to Swiss cheese. But better. These sandwiches have absolutely nothing to do with the holidays, but there’s a full week of pumpkin coming at you in the next few days, so don’t fret. I only made these sandwiches because I MISSED A PICKLE FESTIVAL. Yeah. There was a pickle festival in NYC and I somehow managed to miss that 🙁 So I really need a little Christmas right now…
Pressed ciabatta rolls filled with honey baked ham, melted pawlet cheese, arugula, and spicy homemade pickles
1 hour 10 mins
1 hour 20 mins
- 1 cup distilled white vinegar
- 1 cup water
- 1½ tablespoons kosher salt
- 1 tablespoon sugar
- 1 tablespoon coriander seeds
- ¼ teaspoon black peppercorns
- 3 garlic cloves, peeled
- 2 jalapeños, halved lengthwise
- 8 fresh dill sprigs
- 1 pound Kirby cucumbers, sliced ¼-inch thick
- 6 ciabatta rolls, split lengthwise
- 6 teaspoons Dijon mustard
- 1 cup baby arugula leaves
- 6 slices honey baked ham
- 6 ounces pawlet cheese, shredded
1. Combine the vinegar, water, salt, sugar, coriander seeds, peppercorns, garlic, jalapeños, and dill in a medium saucepan over medium-high heat. Bring to a boil.
2. Place the sliced cucumbers in a small heatproof bowl. Pour the boiling liquid over the cucumbers to submerge. Let stand at room temperature for 1 hour. Drain the pickles. If you don’t plan on using all of the pickles, reserve the pickling liquid so that you can keep the leftover pickles in their liquid in the refrigerator.
3. Place a griddle over medium heat. Place the bottom halves of the rolls on a clean work surface. Spread 1 teaspoon of mustard over the bottom of each roll. Divide the arugula, pickles, ham, and pawlet cheese between the bread and place the tops over the sandwiches. Grill the sandwiches for 2 to 3 minutes per side, until the bread is golden brown and the cheese is melted. Transfer the sandwiches to a cutting board. Cut each sandwich in half and serve.