Description
Pressed ciabatta rolls filled with honey baked ham, melted Pawlet cheese, arugula and spicy homemade pickles. Pawlet cheese comes from a town in Vermont of the same name. It is buttery and nutty and similar to Swiss cheese.
Ingredients
- 1 cup Distilled White Vinegar
- 1 cup Water
- 1-½ Tablespoon Kosher Salt
- 1 Tablespoon Sugar
- 1 Tablespoon Coriander Seeds
- ¼ teaspoons Black Peppercorns
- 3 cloves Garlic, Peeled
- 2 whole Jalapeños, Halved Lengthwise
- 8 whole Fresh Dill Sprigs
- 1 pound Kirby Cucumbers, Sliced In 1/4-inch Thick Rounds
- 6 whole Ciabatta Rolls, Split In Half Horizontally
- 6 teaspoons Dijon Mustard
- 1 cup Baby Arugula Leaves
- 6 slices Deli Sliced Honey Baked Ham
- 6 ounces, weight Pawlet Cheese, Shredded
Preparation
Combine the vinegar, water, salt, sugar, coriander seeds, peppercorns, garlic, jalapeños, and dill in a medium saucepan over medium-high heat. Bring to a boil.
Place the sliced cucumbers in a small heatproof bowl. Pour the boiling liquid over the cucumbers to submerge. Let them stand at room temperature for 1 hour. Drain the pickles. If you don’t plan on using all of the pickles, reserve the pickling liquid so that you can keep the leftover pickles in their liquid in the refrigerator.
Place a griddle over medium heat. Place the bottom halves of the rolls on a clean work surface. Spread 1 teaspoon of mustard over the bottom of each roll. Divide the arugula, pickles, ham, and cheese between the bread and place the tops over the sandwiches.
Put the sandwiches on the griddle. Grill the sandwiches for 2 to 3 minutes per side, until the bread is golden brown and the cheese is melted. Transfer the sandwiches to a cutting board. Cut each sandwich in half and serve.
