The middle of August is the peak of summer here in San Diego. It’s when temperatures are at their highest, it’s too hot to cook and it’s way too hot to barbeque…so as far as I am concerned, summer is the sandwich season.
I have always been a big lover of sandwiches. Any filling slapped between delicious homemade bread and slathered with mayonnaise is a perfect meal in my book, but this time of year, they are especially tempting…tomatoes have gone off the hook, sweet onions are…well, actually sweet, and it’s just too damn hot to turn on the oven.
This morning I was on the news talking about my favorite “Sandwiches of Summer,” the BLT, the Southern Style Shaved Ham Slider, Oyster Po’ Boys and, of course, cool and creamy Chopped Egg Salad on rye.
These summertime sandwiches are simple to prepare, easy to pack for a picnic and always a crowd pleaser. Buy a jar of good dill pickles, some thick-sliced salty potato chips and pull out the paper plates, it’s Summer, no one is cooking and, most certainly, no one is doing dishes.
Southern Style Shaved Ham Sandwich
Okay here is yet another homage to ACME Southern Kitchen…. But this sandwich is the epitome of summer cuisine in the South. It’s SO easy.
Buy a small quarter of a boneless cooked ham, slice it as paper thin as you can manage, drop one handful per sandwich in a pot of hot BBQ sauce, let it heat through and top a warm, buttered brioche bun with a big pair-of-tongs-full.
You can easily use pre-sliced sandwich ham and a good-quality bottled sauce or here is my recipe for my go-to BBQ sauce.
¾ Cup Asian-Style Chili Sauce
½ Cup Mae Ploy
½ Cup Molasses
½ Cup Brown Sugar
2 Cups Red Wine Vinegar
2 Cups Low sodium Soy Sauce
½ Cup Worsterchire
2 Whole Pasillas (seeded and chopped)
1 Whole Jalapeno (seeded and chopped)
1 Whole Onions (chopped)
½ Cup Garlic (chopped)
1 TBS Whole Chili Flakes
¼ Cups Prepared Dijon Mustard
1 TBS Tabassco
1 Cup Water
1 Cups Brewed Black Coffee
Cook all ingredients in a stock pot for 1 hour.
Strain and cool.