oldie but goodie

One of my perennial resolutions is to go through an old binder of mine entitled “Sandy’s Best”, a collection of recipes that I have been lugging back and forth for years. Most of the recipes are from the late 1980s to early 2000s. Some are clearly dated. Others have fond memories. It’s funny but when I’ve tried to resurrect many, they’ve landed in the trash, with a big “x” on that page in the binder. Happily, a few have stood the test of time. One of these is ham and swiss toasts.

Don’t faint… four ingredients, three-minute prep time, two minutes under the broiler. This spring I’ve been serving them up at my recent gatherings and they’ve gotten rave reviews.

Here’s the uber-simple crowd-pleasing recipe for ham and swiss toasts.

Grate four ounces of jarlsberg or swiss cheese.

Dice a slice of ham, one-quarter to one-eighth thick, about two-to thee ounces.

Place the ham and cheese in a bowl with one-quarter cup mayonnaise.

Add more mayonnaise as needed to achieve a thick but spreadable consistency. Place in airtight container and refrigerate for up to five days.

When ready to serve, preheat the broiler. Spread the ham and cheese mixture on top of quarter-inch baguette slices. Season with freshly ground pepper. Place on a parchment covered baking sheet.

Broil until bubbly and golden, about two minutes.

The ultimate crowd pleaser. And a wonderful accompaniment to a soup or salad for lunch or supper.