Mid-week Menu: Keep It Simple, Stupid

Mid-week Menu: Keep It Simple, Stupid

Keep It Simple, Stupid (KISS) is a mantra I follow in my day job as a User Experience Architect - the less complex the design, the better. So, why not take that principle into the kitchen? Take the toasted ham sandwich. This is a mid-week meal from my childhood that is so simple but oh so good.

Back in the day, my mom took a kaiser roll, spread a little butter on the top and bottom, and stuffed it with a few rings of sliced white onion, yellow mustard, deli ham and a processed cheese slice. She wrapped the sandwich in aluminum foil, popped it into a 350 degree oven and called it a day. Twenty minutes later, and we were in heaven - biting into a crunchy roll with steamy ham and gooey cheese.

Today, I make mine with gluten free and dairy free modifications, but the end result is still delicious. We've also played around with ingredients a wee bit, trying carmelized onions instead of raw, spicy brown or honey mustard instead of yellow. However, we usually end up going back to the original....keeping it simple, stupid. Pair your sandwich with a light salad or steamed broccoli and a few Ruffles potato chips for a quick summer meal.

Toasted Ham Sandwiches (Gluten Free, Dairy Free)

8 Gluten Free Sandwich Buns (Udi's multigrain or Kinnickinnick hamburger buns are my favorites)
1 pound free deli ham (Applegate farms, Hormel Natural Choice, Boar's Head are a few gluten free brands)
8 slices non-dairy American Cheese slices (Galaxy Brands, Tofutti)
1/2 large white onion, sliced into thin rings
yellow mustard (all French's mustard varieties are gluten free)
Earth Balance Vegan Shortening

Preheat oven to 350 degrees. Prepare buns by spreading a small amount of Earth Balance shortening on top and bottom half of each bun. Fill each bun with ham, cheese, and onion slices. Spread yellow mustard on top half of bun. Wrap each sandwich in aluminum foil and bake until bun is toasted and cheese is melted (approximately 15-20 minutes).

 

 

 

 

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    Rachel Young

    I've been gluten and dairy free since 2008 and hope to share recipes and resources I've discovered for living with celiac.

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