Grilled Ham and Cheese (and Split Pea Soup)

Love this sandwich!


good bread
good deli ham
extra sharp cheddar cheese
banana peppers

Slather bread with butter, pile on ingredients, and cook on stove top just like you would any ol' grilled cheese until bread is well browned and cheese is melted. The banana peppers make this ham and cheese really exciting.

We ate this sandwich along side split pea soup (Ina Garten's recipe). I've posted about split pea soup before and the response was one of surprise that I (and Stephen Grande) would enjoy such a soup. Though some find it hard to believe, we think split pea soup is wonderful not to mention quite healthy.

Ina Garten's split pea soup (copied and pasted below).

I usually half this recipe because it makes a lot.


  • 1 cup chopped yellow onions
  • 2 cloves garlic, minced
  • 1/8 cup good olive oil
  • 1/2 teaspoon dried oregano
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups medium-diced carrots (3 to 4 carrots)
  • 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
  • 1 pound dried split green peas
  • 8 cups chicken stock or water


In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.


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