One serving

Sometimes you just need a good ol’ ham and cheese sandwich to satisfy your hunger, and other times you need an incredible ham and cheese sandwich that will satisfy your hunger and your taste buds. This recipe is for the incredible one! This sandwich is best when it is eaten fresh, so have the table set before you start.

Ingredients
1 six-inch baguette, cut in half lengthwise
1 large slice honey-glazed ham, cut in half
4 slices Swiss cheese (I use French Gruyère)
6 assorted mini tomatoes
12 leaves fresh arugula
1 small, minced garlic clove
2 tablespoons plus 1 teaspoon olive oil
To taste, salt
To taste, freshly ground black pepper

Procedure for the tomatoes
Toss the tomatoes, garlic, and 1 teaspoon olive oil together.
Season the mixture with salt and pepper.
In a small baking dish, bake the mixture at 500 degrees until blistered. (You can also broil it on low if you want a little color on the tomatoes.)
Reserve in a warm spot.
Note: I cut through each tomato after the mixture is cooked so that when the sandwich is eaten, the tomato juices do not squirt out of the sandwich.

Procedure for the bread, ham, and cheese
Lay the baguette halves on a baking pan with the cut side up.
Lay the ham on the pan beside the bread with the cheese slices on top of the ham.
Brush each cut side of the baguette with 1 tablespoon of olive oil.
Sprinkle each cut side of the baguette with salt and pepper.
Place the pan in the oven on low broil until the bread is toasted. (The ham and cheese should be warm enough by the time the bread is toasted. If not, remove the bread and let the ham and cheese warm to desired temperature.)

Procedure for the sandwich assembly
Strain the liquid off of the tomato mixture and set aside. (There will be a little oil and tomato juice mixed in the dish.)
Toss the liquid with the arugula.
Layer the ham and cheese with the tomatoes and arugula between the bread halves.

Enjoy!