Ingredients
Cucumber Soup
- 2 TBSP Fresh dill
- 2 TBSP Fresh chives
- 2 TBSP Fresh parsley
- 1 Cucumber chopped (1 cucumber is about 8 ounces)
- 1 clove Garlic
- 3/4 cup Greek yogurt
- 2 TBSP Extra-virgin olive oil plus more for drizzling
- 1 TBSP Tahini paste
- 1/4 tsp Kosher salt
- 1/8 tsp Black pepper
- 1/2 Lemon
- 1/2 TBSP Rice wine vinegar
Grilled Ham and Swiss
- 2 TBSP Butter
- 8 oz Deli ham
- 2 TBSP Mayonnaise
- 4 slices Sourdough bread or bread of your choice
- 4 slices Swiss cheese
- 4 Crackers
Lemonade
- 16 oz Lemonade cold
Instructions
- Prep cucumber soup: Prep herbs and cucumber per instruction above.
- To a blender add half the dill, all of the chives, parsley, cucumber, garlic clove, yogurt, olive oil, tahini, salt, and pepper. Squeeze in the juice from the lemon. Blend until the mixture is creamy and smooth. Refrigerate until ready to serve.
- Prep the sandwich: Heat a nonstick pan on medium heat. Once hot, add half of the butter. Brown the ham slices on both sides then remove from the pan.
- Spread the mayo on one side of each bread slice.
- Layer the bread with cheese, ham, cheese, and top with a bread slice. Spread the remaining butter on both of the outer sides of the sandwich.
- Grill sandwich: Lower the heat in the pan to medium low. Cook the sandwich to golden brown on both sides and until the cheese has melted completely, covered with a lid.
- Finish cucumber soup: When ready to serve, add rice vinegar to the soup and stir to combine. Portion into bowls and garnish with dill and a swirl of olive oil. Serve with crackers if desired.
- Serve: Cut the sandwich in half and enjoy with the cucumber soup (with crackers if using) and lemonade.
Nutrition
Calories: 1119kcal | Carbohydrates: 67g | Protein: 50g | Fat: 73g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 2194mg | Potassium: 857mg | Fiber: 5g | Sugar: 35g | Vitamin A: 1263IU | Vitamin C: 27mg | Calcium: 520mg | Iron: 4mg
Grilled Ham and Swiss Melt
Ingredients
Cucumber Soup
- 2 TBSP Fresh dill
- 2 TBSP Fresh chives
- 2 TBSP Fresh parsley
- 1 Cucumber chopped (1 cucumber is about 8 ounces)
- 1 clove Garlic
- 3/4 cup Greek yogurt
- 2 TBSP Extra-virgin olive oil plus more for drizzling
- 1 TBSP Tahini paste
- 1/4 tsp Kosher salt
- 1/8 tsp Black pepper
- 1/2 Lemon
- 1/2 TBSP Rice wine vinegar
Grilled Ham and Swiss
- 2 TBSP Butter
- 8 oz Deli ham
- 2 TBSP Mayonnaise
- 4 slices Sourdough bread or bread of your choice
- 4 slices Swiss cheese
- 4 Crackers
Lemonade
- 16 oz Lemonade cold
Instructions
- Prep cucumber soup: Prep herbs and cucumber per instruction above.
- To a blender add half the dill, all of the chives, parsley, cucumber, garlic clove, yogurt, olive oil, tahini, salt, and pepper. Squeeze in the juice from the lemon. Blend until the mixture is creamy and smooth. Refrigerate until ready to serve.
- Prep the sandwich: Heat a nonstick pan on medium heat. Once hot, add half of the butter. Brown the ham slices on both sides then remove from the pan.
- Spread the mayo on one side of each bread slice.
- Layer the bread with cheese, ham, cheese, and top with a bread slice. Spread the remaining butter on both of the outer sides of the sandwich.
- Grill sandwich: Lower the heat in the pan to medium low. Cook the sandwich to golden brown on both sides and until the cheese has melted completely, covered with a lid.
- Finish cucumber soup: When ready to serve, add rice vinegar to the soup and stir to combine. Portion into bowls and garnish with dill and a swirl of olive oil. Serve with crackers if desired.
- Serve: Cut the sandwich in half and enjoy with the cucumber soup (with crackers if using) and lemonade.
Nutrition
Calories: 1119kcalCarbohydrates: 67gProtein: 50gFat: 73gSaturated Fat: 25gPolyunsaturated Fat: 13gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 142mgSodium: 2194mgPotassium: 857mgFiber: 5gSugar: 35gVitamin A: 1263IUVitamin C: 27mgCalcium: 520mgIron: 4mg
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