Sandwiches: Between the Slices

Sandwiches:  Between the Slices


Sandwiches:  Between the Slices

But exactly what IS Between the Slices?

Well, why don’t we find out?

We do love a good sandwich!

Sandwiches are usually easy to make, tasty, most are healthy, and also very filling but not in a heavy way, more in a comforting way.  So stop back from time to time to see what Sandwiches that we have made for you to try.

(Ham and Cheese is always a hit.)  🙂

When I was in collage I went through many a ham and cheese sandwich in our dorm room fridge.


Good things are always ‘between the slices.’

Julie and Gordon


And a tasty p.s.:  The BLT (Bacon, Lettuce, and Tomato)

This is a Sunday night favorite of ours.  Not that we specifically plan on having a BLT on Sunday nights but we do always seem to have the ingredients on hand.  So, as we are thinking about what to eat there is always bread, lettuce, tomatoes, and BACON!  🙂  Now just add some mustard or mayo and you are all set.


Also take a look at our other Sandwich Blog Posts:

Click Here for our:  Cheers to the Sandwich

The UWS_small

Click Here for our:  Let me Make you a Sandwich Bond Style


Click here for our:  Sandwiches on the Grill


Be sure to try our homemade MUSTARD’S!

Click Here For:  Pork, Sausage and Mustard


Introducing our:

Not Your Typical Ham and Cheese Sandwich



4 loaves of Rustic French Bread – sliced in half

2 tsp. Olive Oil

8 Tbsp. Artichoke Parmesan Sauce (Reese)

4 Tbsp. Deli Style Grainy Mustard

8 Slices Boars Head Aloha Sunshine Turkey

8 Slices Boars Head Havarti Cheese

8 Slices Eckrich Spicy Pineapple Ham

8 Slices Boars Head Butterkase Cheese

24 Fresh Spinach Leaves

8 Slices of Tomato

8 Romaine Lettuce Leaves

Salt and Pepper to taste

Recommended Sides:

Heirloom Cherry Tomatoes

Marinated Artichoke Hearts

Herbed String Cheese (Mozzarella)

Green Onions

Macaroni Salad

Homemade Bread and Butter Pickles


Brush olive oil over your cast iron grill pan and heat to medium high heat.

Slice your bread in half and place the cut side down onto your heated pan.

Cook your bread for about 4 minutes or until grill marks appear. 

Repeat this for all the other slices of bread.


Spread your Artichoke Parmesan Sauce over the inside of one slice of bread.  Here you can see the bread is unevenly cooked.  To correct this, turn the uncooked side to the center of the pan and cook for a few minutes longer.


Now, add/ drizzle your mustard on the other inside slice of the bread and spread it evenly with a knife.

Pictured above are the exact names of the meat and cheese we used to create this sandwich.

Add some Spinach Leaves on top of the artichoke Parmesan sauce.  Add two of your cheese slices then some of the Turkey to the sandwich.  Be creative with it as I am making a few sandwiches at a time adding various meats and cheese to each sandwich.

Add some more cheese, tomato slices, and salt and pepper then close the sandwich halves together.

Turn your grill pan on medium high heat and brush with some olive oil.  Place your closed sandwich in the center of the pan as shown.

Great Sandwich Press

(This works in place of a Panini Press.)

Place another cast iron skillet on top of the sandwich and press gently.  Cook the sandwich for 3 to 5 minutes or until grill marks appear.


Carefully turn the sandwich over and repeat the process again on the other side.


My, Julie’s, Favorite Grainy Mustard  🙂

Here, I am making another sandwich adding Romaine Lettuce to this one and some of that Spicy Pineapple Ham.

Fresh spinach leaves are great as well.

The before, and after shots of this sandwich are a great reason why we grilled this sandwich… don’t you agree?!

Excellent eaten here with some of our Spring Onions, Roasted and Marinated Artichoke Hearts, Macaroni Salad, Herbed Mozzarella Cheese Sticks, and our Homemade Pickles.

This really did HIT THE SPOT!


Slicing With a Wooden Knife

Our Half-Baked Dill-Ectible Sandwich

Olives, Spring Onions, and Pepperoncini


Gordon Prepping for our Sandwich


(You can adjust the ingredients to suit your tastes and to allow for the size of your sandwich.)

1 lb. Honey Smoked Ham (Or any ham you prefer.)

1 lb. Havarti Cheese

1 lb. Salsalito Turkey

1 lb. Pepper Jack Cheese

1 lb. Swiss Cheese

1 Red Onion, sliced

1 Large Tomato, sliced

Shredded Romaine Lettuce

Feta Cheese, some for crumbling

Champagne DILL Mustard (or any you prefer)

Olive Bruschetta

Fresh Basil, handful

Fresh Dill


a Dill and Greek Yogurt Dip (just a few dollops here and there.)


Oh, and ONE nice long Baguette

Here Gordon is cutting a V-shape down into our baguette.  It was my, Julie’s, Idea to make a sandwich where the crevice will more easily hold our ingredients.  You can see where Gordon removed the top in the photos below.


The first ingredient in this delicious Champagne Dill Mustard.  Spread generously all over the bottom half of the bread.

Next comes the Olive Bruschetta….

Spread all over the bottom of the bread.

Havarti Cheese

Cut in to Triangles and place all down the length of the bread.

Like so….

Next comes the Honey Smoked Ham

Slice in Half and Place all down the Sandwich


Next Comes the Pepper Jack Cheese

Slice into Triangles and Place all down the Sandwich.

Now we are adding a row of Fresh Basil Leaves.

Slice your Red Onion into thin slices.

Red Onion adds a less harsh onion flavor. 

(Although we happen to love harsh onions.)


Just Slice and Place on Top of the Basil Leaves.

This one Gordon sliced so thinly that you can see through it.

Now for the Salsalito Turkey

Placing the Turkey onto the Sandwich.

Next Comes the Swiss Cheese cut into Triangles.


Now it’s time to bake the sandwich.

Gordon baked this Sandwich on a 350F oven for about 8-10 minutes. 

You want everything to heat up and the cheeses to melt.

Now Slice Your Tomato

When removed from the oven place all up and down the sandwich.

Next, place some Romaine Lettuce all down the Sandwich.

And now just crumble some Feta Cheese all along it as well.


Here we topped the sandwich with some Dill and Greek Yogurt Dip along with some Fresh Dill.

Olives are always a nice accompaniment.


Sandwich Saturday

What an easy, delicious, and healthy weekend lunch.

Whenever we have a house full this is a perfect lunch.

Buy various Breads, Meats, Cheeses, Onions, Tomatoes, Sliced colorful Bell Peppers, Spring Onions, Lettuce, Pepperoncini, Olives (Black and Green), Banana Peppers, Dill Pickles, and tons of Mustard’s!

Make it a Smorgasbord and let everyone just help themselves.

Just a few examples.

Hey!  This is a great way to cram some healthy veggies down the throats of our loved ones!  🙂


Ingredients for Muffuletta’s and Baked Sandwiches…..To GO!

Gordon and I decided to bring over all of the ingredients for our baked sandwiches and Muffuletta’s to our daughter and son-in-law’s house when we went to spend the evening with them.

Veronica had been requesting her dad’s baked sandwiches so I put together all the ingredients for us to make 2 large baked sandwiches and 2 large Muffuletta’s.  Meats, cheeses, condiments, fresh veggies, olive oil, balsamic vinegar…… and tons of CHIPS!  (Mine and Veronica’s favorite is an Old Bay Seasoning Crab chips by UTZ.) 

Wine for us, and some Guinness for Brian (not pictured)

We just needed to run by the grocery store on our way over and buy the breads.

Oh, and I made some Muffuletta Deviled Eggs

(Topped with Fresh Dill.)

Brian ate most of them!  🙂

(The recipe for my Muffuletta Deviled Eggs is very simple.  I just used mayo, yellow mustard, coarse black pepper, and I added some Olive Tapenade, the main ingredient used in making the Muffuletta Sandwich.)

Gordon and Veronica did most of the prep and cooking.

We wanted to make plenty so that all of us would have enough food for lunch the following day, and perhaps even dinner too.


Veronica and Brian’s Kitchen

One of the Baked Sandwiches is Ready

Sitting Around the Kitchen Table

Gordon with Chewie

After we made the sandwiches we left the remainder of all the ingredients with them so that they could make sandwiches for their lunches all week to take to work. 

Food, Fun, Family  🙂

(For our Muffuletta Sandwich, see RECIPE at very bottom of this post.)


Julie’s Toasted Ham, Cheese and Bacon Sandwich

(I seem to have the sandwich upside down here.)  🙂

This sandwich isn’t about creating something grand and different.  But, I did want to inspire you to do a few things that perhaps “don’t go together” in people’s minds.  I will explain…..

The Sandwich Ingredients

I found these excellent Onion Rolls at the grocery store bakery.  They smelled wonderful!  I knew that I had to buy them and that the sandwich I would make with them would be fantastic!

I happen to ADORE mustards!

However, I can never decide which ONE I want to use.  So, here I use TWO!  One on each slice of bread.

Using up an Onion and  Yellow Tomato

I placed some excellent deli ham on one side of the sandwich, along with an onion ring.

I then placed two different cheeses on each side of the sandwich, White Cheddar, and Provolone.

Freshly Ground Black Pepper

Ready to go into an oven on 350F for about 5 minutes or so. 

Just to melt the cheese and warm the sandwich through.

Straight Out of the Oven

Add some bacon, lettuce and tomato and you have an excellent baked sandwich. 

Kind of a BLT and Ham Sandwich.  🙂


The Baconator

(Actually, I made the name up because this lovely pottery is perfect for cooking bacon in the microwave.)

I was feeling a bit nostalgic from my high school year’s of living in Sevierville, Tennessee and I was especially craving the homemade Corn Chowder and Corn Fritters from The Old Mill Restaurant in Pigeon Forge, Tennessee.  (Located just a few miles from Sevierville.)  Pigeon Forge is “bacon” sandwiched between Sevierville and Gatlinburg, if that helps you out any.

Well, as I was browsing the store online for The Old Mill Restaurant, I then saw this lovely piece of pottery.  Pigeon Forge Pottery is the best!  The microwave bacon cooker.  Perfect for southern cooking!  I mean look at it….  You drape the bacon over the sides of the cup and while the bacon cooks it drips the fat into the tray part of it that also has a spout to allow you to then pour the bacon grease into a jar to store for next time you may need some bacon fat in your cooking.  Perfect!

Bacon Fat is EXCELLENT in Making Eggs for Breakfast’s  🙂

If you would like one for yourself, here is the link:

Click Here For:  The Old Mill Restaurant

Just browse around the store and you might find something else you desire.

They also feature some excellent southern recipes for you to try as well.


Dinner Roll Delights!

(I have recently come to find out that these sandwiches are also referred to as “Funeral Sandwiches.”  Perhaps they are served at funerals in other parts of the south but I don’t recall ever eating any food at any funeral I have ever been to.  What is traditional in my part of the south is for people to bring over casseroles to leave at your house for you and your family and guests to eat so that the bereaved don’t have to worry about food.)

I was in the mood for a baked sandwich but I didn’t want the large ones that Gordon and I always make, I wanted something small, and that is when I remembered these Dinner Roll Sandwiches that my mother used to make back in the 1980’s.  I remember them being very easy and that’s exactly what I wanted.  Easy, Simple, Tasty….

Hence, our Dinner Roll Delights!


We made 3 different kinds of these Dinner Roll Delights by using 3 different breads, 3 different meats,

3 different cheeses, and 3 different mustard’s…. for 3 different flavors.

The Ingredients:

Any Dinner Rolls that you like.  (We used Whole Wheat, Potato Bread, and Hawaiian King Sweet Bread.)

3 Different Kinds of Ham (Honey Cured Ham, Sweet Smoked Ham, and Black Forrest Ham.)

3 Different Kinds of Cheeses (Provolone, Swiss, and Mozzarella)

3 Different Kinds of Mustard’s (We used a Honey Mustard, Grey Poupon, and a Horseradish Mustard.)

Sliced Red Onion into Rings

Worcestershire Sauce


Black Mustard Seeds

The Cheeses and The Meats

The Mustard’s, The Butter/Margarine, Worcestershire Sauce, and The Black Mustard Seeds

The Dinner Rolls

You DON’T want to break them apart.  You want to slice through them horizontally, then remove the top and place onto a baking sheet with aluminum foil.

Make sure the foil is long in length in order to cover the dinner rolls when you bake them.

Like So….

You Need 3 Small Bowls and Spoons

Red Onion

Now to Prepare the Mustard for the Sandwich

First up is the Horseradish Mustard

Just eyeball how much you think you will need to spread onto your sandwich bread, then add some Worcestershire Sauce to the mustard.  Blend together.


Now use a brush and apply the mustard mixture to both sides of the dinner rolls.


Next Sandwich:

In this sandwich we added the Grey Poupon along with the Worcestershire Sauce.


Blending Together

You can see the 2 different mustard’s on the 2 different breads.

We decided that a Red Onion would be good on the sandwiches.

Just Slice into Rings

On the first set of sandwiches Gordon is placing the Sweet Smoked Ham, and some Red Onion, and the Provolone Cheese.

Then when completed just put the top on.


Next Sandwich:

This sandwich is made with the Black Forest Ham, Red Onion, and the Swiss Cheese.


Same concept as before….

Now Place the Lid On

2 Sets Ready for the Oven

All that we need now is to spread some Butter/Margarine on top of each bun and then add some Black Mustard Seeds or whatever you may like.  Sesame Seeds, Yellow Mustard Seeds, Poppy Seeds…..


The Black Mustard Seeds gave the sandwiches a really unexpected taste that I, Julie, really enjoyed.


Now Cover with the Aluminum Foil and place in a 350F oven for about 20 minutes

When they come out of the oven they are nice and warm with the cheese all melted with the butter adding that nice flavor to the buns.


Now all you need is a knife to cut them apart and then enjoy!



King Hawaiian Honey Wheat Bread

These are the ones that we liked the best because they were sweet.

The Hawaiian Bread is very sweet, and we used the Honey Mustard in this batch along with the Honey Ham, and the Mozzarella Cheese.

Same as Before……




The only difference here is that on one side of the sandwiches Gordon is just adding the Honey Mustard and not mixing it with the Worcestershire Sauce.

Gordon Placing the Top Back On

Adding the Butter/Margarine and the Black Mustard Seeds


Then Just Bake and EAT!


The Muffuletta

The Muffuletta’s Origins are Italian

One of my favorite sandwiches, the Muffuletta.  My favorite Muffuletta I ate years ago in the French Quarter in New Orleans.  I also found the best used bookstore ever there!  Piles of books stacked up to the ceiling!  I was having a field day shopping when Gordon wanted lunch, so we found an excellent restaurant and ate.  I can see it all in my mind as if it were yesterday.  Food and Memories go hand in hand.

And although the sandwich is of Italy in nature, there is no such sandwich in Italy.  That’s because it was invented by Sicilian immigrants that arrived in the late 1800’s from the Port of Palermo to the Port of New Orleans.  They quickly settled in and their food became popular.

So, here is our quick and easy Muffuletta Sandwich.


Wheat Loaf Bread, Round

4 Tbsp. Grainy Mustard

2 Tbsp. Olive Oil

~12 Oz. Muffuletta Salad (You can make your own or buy it ready made.)

3 Tbsp. Balsamic Vinegar

1/4 Lb. Provolone Cheese slices

1/4 Lb. Turkey Pastrami slices

1/4 Lb. Honey Ham slices

1/4 Lb. Swiss Cheese slices

1/4 Lb. Mozzarella Cheese slices

All of our Meats and Cheeses

Slice the round loaf in half

Remove by hand some of the inside of the bread to allow room for all the other ingredients.

Using a good grainy mustard, spread a good amount on one side of the bread.

French Grainy Mustard

Use a good extra virgin olive oil to stop the excess liquid from the Muffuletta mixture from seeping through the bread… oil and water don’t mix!

Brush on a thin layer to the bread half.

Drain the Muffuletta Salad mixture well.

This brand was really good!  Just look at all the vegetables.

Spread a good amount of the mixture all over the oiled half of the bread.

Using a good balsamic vinegar, drizzle a good amount over the salad mixture.

By applying the olive oil to the bread first, it prevents the moisture from the olive tapenade to sink down into the bread making it wet.  This sandwich will keep in the refrigerator for days without it becoming soggy.  Also, eating the Muffuletta a day or two later allows the flavor’s to meld together nicely making it taste better.

Layer your cheese and meats over the Muffuletta salad mixture.

I used the Mozzarella cheese first.

The Turkey Pastrami is good and peppery.

Layer the Provolone on top of the Pastrami.

Then the ham and the Swiss cheese.

Combine the sandwich.

Using a serrated knife, cut the sandwich into quarters.

Layering the meats and cheeses makes for a great presentation.



The Magical Taste of Leftovers

This sandwich and it’s flavors have been mingling together in the refrigerator and actually tastes better in a day or two.  Great to take in to work the following day!



Buffalo Chicken Wraps

(Not quite sure if a wrap is considered a sandwich, but I decided to put it on this post anyway.)

This is an old favorite of ours.  I don’t even know where I came up with it?  Perhaps I wanted a chicken sandwich and these were the only ingredients for me to choose from so I “wrapped” them all together and we were SOLD!

These are just soft Tortillas. 

I believe this one is a flavored Tomato and the green one is flavored Spinach.

I first drizzled a Honey Mustard on the Tortilla, then placed some Romaine Lettuce, our Buffalo Chicken, and then some sliced grape Tomatoes.  Be sure to cook the chicken first in the oven following the package directions.

On this one I drizzled the mustard on top as well as on the tortilla.  And the one at the top of the post I spread some guacamole down first.  You can do whatever you like.  It’s just a great sandwich idea that is delicious and tasty and easy to make and eat.


Julie and Gordon