Friday afternoon we were all just relaxing. Reading, taking long walks (this troubled the cowboys....they wondered if it was a good idea to walk for pleasure in such heat), vegging in front of the T.V.
I had made Ree's French Breakfast Puffs earlier.
I am looking particularly lovely as you can see.
If you own The Pioneer Woman Cooks, Ree's cookbook, and you have not made the French Breakfast Puffs....well, well, um...
GET CRACKIN' cause these are the next best thing to sliced bread, let me tell ya!
So, as I was saying, a woman can not live on muffins, or in this case puffs alone. So around 1pm we started scrounging around and of course there was plenty of good fixin's in the Lodge kitchen. Ree, had our back.
2 slices white bread
softened butter for buttering
Monterrey jack cheese
1/4 very thinly sliced apple
2 thin slices of ham
course ground spicy mustard
Get a griddle or skillet hot. Butter your bread. Lay it buttered side down, now layer one side with Swiss cheese, lay apple over the Swiss, layer ham over that on the other side dob as much goat cheese as you dare then lay the slices of Monterrey jack on top of that. Now get that baby back together and place it on the skillet until browned and cheese starts to melt. Serve with a side of course ground spicy mustard, none of the wimpy hot dog mustard PLEESE.