Hello there my galley friends. I’d like to be able to reel you in by bragging about how healthy today’s recipe is but this is not the case (how’s that for negative marketing?) Tasty…so very tasty, yes. The ultimate in comfort food, yes. But let’s get real. Smoked meat or any processed meat is not the healthiest kid on the culinary block.
We don’t indulge often, so when we do it’s such a treat. Served with a couple of dill pickles on the side and a mug of steaming tomato soup it really is comfort food heaven.
The sauce I make for dressing this is a winner that’s the perfect condiment for the crispy cheesy meaty sandwich..a subtle spicy tangy addition. It’s also great as a dip for crunchy veggies or used for tossing into your favourite salad.
You’ll notice I don’t butter the inside of the bread slices (the dressing takes care of that step), nor do I butter the outside for grilling, instead relying on a light brushing of mayonnaise. I find the results of doing this gives that perfect golden crispy surface while maintaining a rich juicy interior with each luscious bite.
The recipe card below outlines my method for layering then grilling but before you go, check out our favourite galley sandwiches, approved many times over by F, my very well fed taste tester.
and let’s hear it for my keep-on-hand recipe should you get a craving for that perfect grilled cheese…
- 1/4 Cup mayonnaise
- 2 Tsp chili garlic sauce
- 1 Tsp lemon juice
- 2 Tsp horseradish
- 1 garlic clove minced or grated
- 1/2 Tsp Worcestershire sauce
- 1/2 Tbsp Onion finely grated
- 1/4 Tsp paprika
- salt and pepper to taste
- 1/3 Lb smoked meat
- 4 Slices rye bread
- 1/3 Cup sauerkraut very well drained with any excess liquid squeezed out
- 4 Slices Swiss cheese
- 1 Tbsp mayonnaise
- Mix all ingredients for the dressing together and set aside to let the flavours marry while you gather your sandwich components.
- Swipe a healthy amount of the dressing in each of your 4 slices of bread
- Top this with a slice of cheese
- Layer each of the four evenly with smoked meat then spread two of the bread slice evenly with sauerkraut.
- Flip the other two loaded slices onto the sauerkraut topped slice and press down lightly to better hold things together.
- Brush the tops of each sandwich lightly with mayonnaise.
- Heat your skillet to medium high and lay each sandwich, mayonnaise side down in the skillet. Brushing naked side of the sandwich lightly with the remaining mayonnaise.
- When the sandwich bottom is golden brown, flip over and continue to cook until under side is golden and cheese is melty. Adjust the heat as needed to you don’t burn the bread.
- Slice and serve right away with a dill pickle or two, a mug of steamy tomato soup and go entirely decadent adding a handful of potato chips to your plate.
…peace and love…