Yes, I know . . . it’s really Muenster, but Halloween is creeping up on us, and I got carried away! The green sprinkles are leaves of tarragon. The slight anise taste of them was great with the tomato, and everything together . . . well, just heaven!
To make it an international sandwich, I added Mexican roasted green chilis and Italian pepperoncini. This was so good . . . I am still dreaming about it. I put Mexican scallions on DH’s, and he said it really made the sandwich. (Ewwww!)
You can’t see the seedy bun in that picture, but they look like this:
Adventures of Dorrie Anne 
Do I need to ask if you made the buns? I have been looking for something like that to have the leftover pork roast into BBQ’d pulled pork, the bun so makes it much better, I like Muenster Cheese also and get at Costco.
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Yes, I make the seedy buns. We have them on hand all the time. It’s just my regular bread recipe, brushed with an egg wash before baking to hold down the seeds, which are sesame and poppy seeds, and a generous sprinkling of fines herbes. Sometimes I grind up some Himalayan pink salt on the top, assuming I remember to do it! I forgot this time, but it gives a nice burst of salt. It takes half the recipe for the six buns, so I use the other half for either a pizza or a faux focaccia! The focaccia is made on the pizza pan; I just don’t put anything on it. When we want to eat it, I slice off a bit the size of a breadstick and toast it. The crispy outside gives way to a soft inside – and it is heavenly! If you are being fancy, you can make really delicious garlic slices to go with a steak, spaghetti or any other Italian dish. Leftovers? It cuts easily into cubes for croutons.
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Yummm. I love grilled cheese and tomato. I’m not so crazy about ham, unless it’s a big slab at Easter, but I’ll bet the sandwich was delish. I’ve been buying rolls at Wal-Mart, I can’t remember the name, darn, and the bag is gone. Anyway, like your homemade rolls, they just make any sandwich better. 🙂
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I’m working on a way to make the seedy buns in the motorhome because I don’t want to carry my bread machine along if I can figure out a way not to. Also, the pan that I make the buns in is an inch too wide for the oven – grrrr! I’ve been getting a one-pound slab of ham and whatever cheese is on sale at Safeway on their Friday sales. By not getting it sliced, it lasts A LOT longer because there are not so many surfaces to collect bacteria. I just keep the blocks wrapped up good, then in an airtight container (a Lock & Lock container), and slice off bits at mealtime. A pound each of the ham and Muenster was $10., and this will make many sandwiches for us. I put bits of each into omelets, carbonara, salads, pasta dishes, scalloped potatoes (once in a while, if it is cold enough outside!), and many soups.
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Do you ever eat the same thing twice? As far as I can remember, I see a different dish every time I pop here. The buns look fresh and delicious. And the platter makes me feel hungry. Have a wonderful weekend!
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Hardly ever, really. There always seems to be something different. Cooking is my creative outlet. I used to sew my clothes – same problem! ;->
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