Wookiee Hut Cuisine presents:
Hefty Squished Sandwiches
by SuSu, MaceVindaloo

Having a lot of weight to heft around is not always a bad thing. No one in the wizarding world would dare suggest the Two Fat Saxon Witches were anything but perfect. Especially when they were feeding a crowd and they are incredibly efficient about it, too.

They invented this pressed sandwich because they wanted to heat up the contents of a grilled cheese and ham sandwich but there wasn't enough firewood to heat up a grill properly because it was a cold night and the witches were making a big pot of soup to feed refugees running from you-know-who's wizard hunt. But that didn't force them to serve cold sandwiches ... they knew that with pressure, less heat is needed to melt the cheese. So they placed the sandwiches on the cold grill plate, and put the hot pot of soup right over them to squish them down!

The sandwiches came out warm and the cheese was indeed melted, but the sandwiches were about a third of their original depth and were crispy and so easy to slice! They were like the best part of a crouton and a cheese sandwich, and they outshined the soup. And the daintily small and crisply cut wedges were actually much more heftily filling than anyone would think — a delicious way to get people to eat adequate amounts!

    per sandwich:
  • soft onion roll
  • yellow or brown mustard (the kind normally used for sandwiches)
  • butter, softened
  • 2 slices of ham (not shaved or thin-sliced)
  • ¼ cup grated cheese, like swiss or monteray jack
  • 2 slices dill pickle
Slice open the soft roll. Butter one side, then spread mustard on the other.

Stack the ham and roll it up a bit and slice across the roll thinly to make julienne strips of ham. Spread the ham over the bottom half of the bread, all the way to the edge.

Arrange the grated cheese over the ham. You want complete coverage.

Chop up the pickle slices into short strips, and arrange them over the cheese lightly. Don't put too much pickle or you'll overwhelm the other flavors.

Place the top on the sandwich, and wrap with foil loosely, but be sure to use enough foil so the cheese doesn't ooze out of the package.

Heat two griddle pans (cast iron is best) until they are very very hot. Remove from the heat and place your foil-wrapped sandwich in one of the pans, then place the other pan's bottom on top of the sandwich. Weight the top pan down to press the sandwich to 1/3 to 1/4 of its original height. Leave for 5 minutes.

Remove the sandwich to a cutting board and unwrap the sandwich. The cheese should be melted and the bread should be warm and crusted. Slice in quarters. Serves one as a meal, or four substantial appetizer sandwiches.

Make more as required, but be sure to reheat the griddle pans before pressing/cooking each sandwich.

NOTES: You can make a large sandwich out of an Italian or French loaf of bread, or even a risen flatbread, like an onion lavash. Whatever, but it should have a soft crumb so that it can squish down pretty flat and dense without springing back up. Then cut up the big sandwich into individual slices — a good way to make a lot of "finger sandwiches" for a crowd! The sandwich can be reheated after cutting, too — just place on a foil-lined oven tray and place in a 300°F / 150°C for a few minutes till the cheese melts a bit and the bread is hot and crispy.


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