- Sep 15, 2012
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Well I started off the week with the intention of double smoking a ham for dinner, sandwiches and salad(a three for one deal). With the heat we've been having I wanted to cook as little as possible. While in the grocer I also noticed a turkey breast sitting there by it's lonesome - just calling out my name.
So I broke out ole faithful and fired her up.
Then I took Mr Ham out of the fridge,
...and gave her a little trim and some makeup.
Then it was old Tom's turn.
After removing some of the excess skin and adding a little garlic-n-herb seasoning. They're sitting side by side like a happy couple should be.
On to their smoke filled journey at 280 to 300*.
A short time later
...they were finally pulled out for a rest stop.
Fast forward a couple days sliced some more up for tonight's supper. Saving the bone for some pea-soup the wifey promised me.
Three slices of some Canadian white bread(crusts trimmed off) and smoked Gouda cheese.
Add a layer of turkey:
top it off with the Gouda
Followed by another slice of bread one side with mayo(turkey side) spread on it the other with sriracha mustard. Then a layer of ham.
Topped off with Swiss cheese. Then wrap up the sandwich in plastic wrap and put in the refrigerator for about 3 hrs with a weight on top.
Remove from the fridge, dip in beaten eggs and place on a rack to settle.
I grilled these on the Kettle with the Vortex along with the baked potato. They didn't get brown like when doing them in a frying pan, but the bread was just as crispy(go figure). anyway as you can see the middle slice of bread kinda disappears from the equation.
This is an excellent sandwich very filling and easy to make. You can use deli meats, but leftovers are much better. Next time I will probably use the charcoal baskets instead of the Vortex so I can go direct without fear of burning the bread.
Thanks for taking the journey and enjoy the rest of your day. As usual comments or critiques are more then welcome.
Chris
So I broke out ole faithful and fired her up.
Then I took Mr Ham out of the fridge,
...and gave her a little trim and some makeup.
Then it was old Tom's turn.
After removing some of the excess skin and adding a little garlic-n-herb seasoning. They're sitting side by side like a happy couple should be.
On to their smoke filled journey at 280 to 300*.
A short time later
...they were finally pulled out for a rest stop.
Fast forward a couple days sliced some more up for tonight's supper. Saving the bone for some pea-soup the wifey promised me.
Three slices of some Canadian white bread(crusts trimmed off) and smoked Gouda cheese.
Add a layer of turkey:
top it off with the Gouda
Followed by another slice of bread one side with mayo(turkey side) spread on it the other with sriracha mustard. Then a layer of ham.
Topped off with Swiss cheese. Then wrap up the sandwich in plastic wrap and put in the refrigerator for about 3 hrs with a weight on top.
Remove from the fridge, dip in beaten eggs and place on a rack to settle.
I grilled these on the Kettle with the Vortex along with the baked potato. They didn't get brown like when doing them in a frying pan, but the bread was just as crispy(go figure). anyway as you can see the middle slice of bread kinda disappears from the equation.
This is an excellent sandwich very filling and easy to make. You can use deli meats, but leftovers are much better. Next time I will probably use the charcoal baskets instead of the Vortex so I can go direct without fear of burning the bread.
Thanks for taking the journey and enjoy the rest of your day. As usual comments or critiques are more then welcome.
Chris