Thank You Lunch

This was served to the Good Drs. Eirich after they dropped off their old dining room chairs having exchanged them for newer rear-end supports. It's nice and easy and somewhat elegant, so serve it up the next time you have someone to thank.

Thank You Sandwiches

• Honey roasted ham, the best you can get your hands on, as much as you need for the number of people you're feeding. Since this is a THANK YOU lunch, be generous and figure at least 0.25 lbs per person.
• Gruyere or other swiss-like cheese. about 0.4 lbs.
• 1 pear, your choice, but keep it mild and firm. I used Anjou.
• Baby spinach. Get a bag, use a bit for the sandwiches and the rest for the salad.
• Sourdough bread, sliced.
• Optional: Mustard, your choice.
• A toaster oven or a broiler.

1. Slice the pear thinly, about 0.25" thick.
2. Lightly toast the bread.
3. Assemble sandwiches: Take 1 peice of toasted sourdough, pile on ham, then pears, then cheese.
4. Brown under broiler for about 1.5 minutes, keeping an eye on them so they don't burn. You want the cheese to melt but not brown too much.
5. Remove from oven, top with mustard and baby spinach if desired and the second slice of bread.
6. Cut in half and serve while warm.

Serve with the extra crispy kettle potato chips and a side salad of baby spinach, a light vinagrette dressing and a little onion. We poured a reisling but it was a little too sweet for the salty ham, maybe a sauvingon blanc for when the days get warmer.

Comments

[dayment]

Sounds beautiful!