Ingredients

The following ingredients have 2 Servings
  • 2 slices sliced ham
  • 8 California grape leaves ((chard leaves can be substituted)
  • 2 tbsp pitted kalamata olives
  • 2 tbsp roasted red bell peppers from jar ((I use Mezzetta), drained and patted dry)
  • 1 egg
  • 1/2 cup milk
  • 1 tsp oregano
  • 4 slices white bread ((you can use any bread, but these hold up best))
  • 1/2 tsp minced or pureed garlic (* I use garlic from a jar)
  • 3 tsp mayonnaise
  • 1 tsp lemon rind
  • 2 tsp honey mustard
  • 4 slices swiss cheese
  • 4 tbsp feta cheese (, very finely crumbled)
  • 2 tbsp deli-sliced Golden Greek pepperoncini (( I use Mezzetta) you could substitute any hot pepper/tamed or regular jalapenos)

Instruction

  • Place grape leaves in large bowl, cover with boiling water and let sit 5 minutes. When done, drain, pat dry and set aside (do the same if using Chard leaves)
  • Meanwhile, blend black olives and red peppers in food processor and mix until very finely chopped (Not pureed but just before reaching that stage)
  • Transfer pepper/olive mix to wide, shallow bowl and add egg, milk and oregano. Mix until egg is broken up and fully incorporated.
  • Spray frying pan with non- stick spray and heat element to medium on stovetop. Using your hands, place all 4 pieces of bread in the egg mixture (one at a time) and coat bread with egg mixture, then flip to coat other side.
  • Immediately transfer to preheated frying pan and cook all 4 pieces of bread in frying pan until lightly browned and no longer soggy , on both sides (about 5 minutes on each side). Transfer to work surface (eg. cutting board)
  • Mix mayonnaise with crushed garlic and lemon rind in small bowl.
  • Spread inside of 2 pieces of bread with the mayo mixture and the other pieces with honey mustard. Add ham and Swiss cheese on the mustard side, dividing between both sandwiches.
  • Next lay 4 grape leaves on top of each Swiss cheese on each sandwich, then sprinkle on feta cheese. Top with peperoncini, divided between both sandwiches, again. Cover with other piece of bread (mayo side down).
  • Return to frying pan and cook on low (covered) until inside is melted and outside is crunchy (about 3-5 minutes). (You may have to flip a couple of times).
  • Serve HOT, of course!