"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Inside-out Sandwiches Recipe

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This recipe for Inside-out Sandwiches, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patsy Long

Category:
Category:

Ingredients:  
Ingredients:  
1 package (6 ounces) thinly sliced deli ham (There should be 16 thin slices.)
8 slices process American cheese
8 slices thin sandwich bread, crusts removed
c. mayonnaise
8 dill pickle spears, well drained

Directions:
Directions:
Divide ham into eight portions, two slices each.
Top each stack with one slice cheese.
Spread both sides of bread with mayonnaise; place one slice of bread on each stack. If necessary, trim ham to fit bread.
Place pickle in center of each. Roll each stack up tightly.

Wrap each sandwich tightly in plastic wrap.
Refrigerate overnight.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
These sandwiches are a good finger-food that can be prepared the day before serving. Cutting each in half yields more servings. Cutting squares of plastic wrap ahead of time speeds up the wrapping process.

Different luncheon meats, cheeses, pickles and breads can be used.

 

 

 

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