Fact: Sandwiches are awesome. Each and every person in the world can tailor the innards of a sandwich (not to mention the type of bread surrounding said innards) to his or her tastes. The sandwich is the ultimate personalize-able food.
Susan Russo, known for the longest time to me by the name of her blog, Food Blogga, has created a book focusing solely on the art of sandwich-making. There's so much to love about this book, from the amazing pictures (nicely done, Matt) to the wide variety of recipes and ideas to the impeccable organization. Every sandwich I could call to mind was listed and featured, even the fluffernutter and the oh-so-underrated fried bologna sandwich. There's a handy ingredient index as well as an index of sandwiches, and there are several recipes that give variations and options for mixing and matching.
Deviled ham is something I'd never made and only eaten once or twice before coming across Susan's recipe for a deviled ham sandwich. The whole process was surprisingly easy and the results were delicious. Creamy and flavorful, with a bit of crunch and tang here and there. It's a good one to have in the ol' repertoire, that's for sure.
Well done, Susan--I can't say enough good things about your effort here. If I ever compose a cookbook, I can only hope it's as well-orchestrated as yours!
Deviled Hammie Sammie
(from The Encyclopedia of Sandwiches, by Susan Russo, reprinted with permission)
2 cups chopped ham
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
1 tablespoon dried dill (my addition)
1/8 teaspoon freshly ground black pepper
8 slices of bread or 12 finger rolls
In a medium bowl, combine the chopped ham with the relish, mayo, mustard, sauces, dill, and pepper. Mix until well blended. Spoon filling into bread and devour.