Grilled Black Forest Ham and Swiss on Rye
Applegate Culinologist Jason Clarke brings us these great Oktoberfest recipes. Oktoberfest is a fall festival that celebrates beer-drinking and merrymaking, two activities that he can definitely get behind! For the first item, there’s Griddled Black Forest Ham and Swiss on Rye, a twist on a classic sandwich using antibiotic-free meat and RBGH-free cheese. Alongside the sandwich is a German style potato salad with our new Thick Cut Bacon and buttery Yukon gold potatoes.
The recipes are meant to be enjoyed as complimentary elements of an Oktoberfest-themed meal!
Ingredients
- 1 package Applegate Naturals®
Black Forest Ham
- 1 loaf rye bread - sliced
- 1 package Applegate Naturals®
Emmentaler Swiss Cheese
- 1 stick of butter
For the potato salad:
- 6 medium Yukon gold potatoes
- 5 slices of Applegate Naturals®
Thick Cut Bacon
- ½ c onions – chopped
- 1 tablespoon all-purpose flour – can sub gluten free 1:1 flour
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon celery seed
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon apple cider vinegar
- ¼ c water
Instructions
- Butter both sides of 8 slices of rye bread. Place 4 slices in a frying pan, butter side down.
- Top each slice with Swiss cheese, then Black Forest Ham. Place slice of rye on top, butter side up.
- Cook until both sides of the bread are golden brown and the cheese has begun to melt.
For the potato salad:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
- Sauté onions in bacon drippings until they are golden-brown.
- In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute.
- Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
- Butter both sides of 8 slices of rye bread. Place 4 slices in a frying pan, butter side down.
- Top each slice with Swiss cheese, then Black Forest Ham. Place slice of rye on top, butter side up.
- Cook until both sides of the bread are golden brown and the cheese has begun to melt.
For the potato salad:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
- Sauté onions in bacon drippings until they are golden-brown.
- In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute.
- Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.