Today, a new feature on Of Food and Slack: Secrets of Slack. These are the secrets of mixology and cooking that I've normally kept close to my chest, but figured they might benefit with a little light shed on them. Really cool stuff, like the Tot Casserole of Immense Class or the End of the World will still be kept secret, even after I've tried them to my satisfaction (or have I already? Not like you would ever know or check...). Other stuff, like the Section Eight, have to be shared, because it's cool and not many people would ever try such a thing without being told.
So here's how to do the best ham and swiss sandwich, something I have perfected over some time now. Part one, take some darkish bread and spread Russian dressing over it. Liberally. Not only will it soak into the bread and cook on to it, but it will kind of spread out thinner and give everything some more flavor. I use a lot, but that's mainly because I enjoy my Russian dressing. Also, I would like to make this perfectly clear, if you use Thousand Island, you are a wuss and I pity you.
Next, we put four slices of thin swiss cheese on to one of the pieces of bread. On the other, we stack about six or seven slices of deli-style ham. If you're using deviled ham or something, that's great, but for this example, I'm still using the deli-style you can get at a supermarket. Put the whole thing in a toaster oven for about three or four minutes, and wait. The ham should be pliable, the swiss cheese should be just resistant enough, but should have also covered that bread. And finally, your Russian dressing should have soaked into the bread just a little,
And that's all. I'd suggest if you use vegetables to use something like lettuce or another thin, very inoffensive veggie. There's a certain degree of flavor mixing already, and the thickness should be quite enough to satisfy. But not everyone is as gung-ho about this stuff as I am, so I will allow the proviso of vegetables, so long as they're not as thick as the rest.
