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Dinner Tonight! | SECOND HELPINGS

Ham's Last Roar

February 21, 2001|MAYI BRADY | TIMES STAFF WRITER

It's been said that eternity is two people and a ham. Well, here's a delicious way to shorten eternity. Team these warm sandwiches with the garlicky potato chips and you might actually start looking forward to your next ham.

Last of the Ham Sandwiches

Active Work Time: 10 minutes * Total Preparation Time: 20 minutes

2 crusty sandwich rolls

3 tablespoons whole-grain mustard

1/3 pound thinly sliced ham

1/4 pound Brie, cut into 1/2-inch slices

1 roma tomato, thinly sliced

1 cup arugula

1 tablespoon olive oil

1 tablespoon red wine vinegar

Heat the oven to 325 degrees.

Cut the rolls in half lengthwise and spread with the mustard. Top with the ham, Brie and tomato. Place the tops on the sandwiches and bake until the tomato is softened and the Brie melted, about 10 minutes. Remove the tops and top each sandwich with 1/2 cup of arugula, drizzle with the olive oil and vinegar, and replace the top.

2 servings. Each serving: 526 calories; 2,107 mg sodium; 93 mg cholesterol; 29 grams fat; 35 grams carbohydrates; 33 grams protein; 0.96 gram fiber.

Garlic Parsley Potato Chips

Active Work Time: 10 minutes * Total Preparation Time: 20 minutes

1 large baking potato

Oil for frying

3 cloves garlic, very finely minced

2 tablespoons minced parsley

Salt, to taste

Slice the unpeeled potato as thinly as possible. Set aside. Heat the oil over medium-high heat in a large saucepan. Fry the potato slices in two batches until crisp around the edges but still a little pliable in the center, 8 to 10 minutes. Combine the garlic and parsley in a large bowl. As the potato chips are done, add them to the bowl and toss them to coat with the garlic and parsley. Sprinkle with salt to taste.

2 servings. Each serving: 218 calories; 157 mg sodium; 0 cholesterol; 14 grams fat; 22 grams carbohydrates; 3 grams protein; 2.01 grams fiber.

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