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09/04/2020

~Make-My-Day Peppered-Ham, Swiss & Slaw Wraps~

IMG_5525Interestingly, or not so interestingly, when it comes to a ham sandwich, I like various types of super-thin-sliced deli-ham better than baked ham of the type leftover from a holiday meal (which I prefer to make use of in a few breakfast and dinner casseroles).  I've never met a deli-ham that I seriously didn't like (unless it isn't sliced thin enough), and, my three favorites are (in this order): Boar's Head pepper ham, deluxe ham, and, sweet deli ham.  There's more.  For me, ham goes hand-in-hand with mustard, and, my three favorites are (in this order) Bookbinder's whole-grain, Guldon's spicy brown, and, Grey Poupon dijon. I'm a little less picky when it comes to the mandatory Swiss cheese on a deli-ham sandwich, but, hand's-down, buttery and mild Jarlsberg, thin-sliced fresh off the wheel or a wedge, which I always have in my refrigerator, is my favorite.

As for slaw in the center of a wrap sandwich?  You betcha!

IMG_5485For each wrap sandwich, in order of assembly:

1  Mission brand burrito-size super-soft flour tortilla

3-4  tablespoons Bookbinder's whole-grain mustard

1  thin, flat layer Nature's Promise Spring mix

6  whole, thin-sliced slices Jarlesberg Swiss cheese

6  whole, thin-sliced slices Boar's Head peppered ham

8  tablespoons creamy cole slaw (1/2 cup)

IMG_5486 IMG_5491 IMG_5491 IMG_5491 IMG_5491~Step 1. To assemble each wrap sandwich, over a large cutting board, drape a large piece of plastic wrap.  Place one flour tortilla in the center. Using a butter knife, slather a thin layer of whole-grain mustard evenly over the entire surface of the burrito.  Arrange a single, flat layer of the Spring mix atop the mustard, followed by a single, flat layer of Swiss cheese (6 whole slices), followed by a single, flat layer of peppered ham (6 slices).

IMG_5505~Step 2.  Towards the upper-end of the lower-third of the tortilla (meaning, not directly across the center, or, slightly lower than the center), arrange a strip of 8 tablespoons (about 1/2 cup) cole slaw across the surface of the sandwich.  Tip from Mel:  Because creamy coleslaw is technically a wet ingredient, I place it on a paper-towel-lined plate for a few moments, to remove the excess moisture.

IMG_5510 IMG_5510 IMG_5510 IMG_5510 IMG_5510 IMG_5510~Step 3. Starting at the side closest to you, lift the tortilla up and tightly over the top of the diced fillings.  Continue to tightly roll the tortilla until it is sitting, seam-side-down, near the top of the plastic wrap.  Lift the plastic wrap up and tightly over the rolled tortilla, and continue to roll, until the tortilla is sitting, seam-side-down, near the bottom of the plastic wrap. Seal the left and right ends of the plastic wrap, folding the ends of the tortilla, on both sides underneath the tortilla, to tightly encase and seal the wrap sandwich at both ends.  Set aside for 5-10 minutes, or up to 2 hours in the refrigerator, prior to slicing into desired-sized pieces and serving.  Slice the sandwich in half at a 30° angle while holding the knife at a 30° angle.

Tightly wrapping the tortilla in plastic, &, giving it a short rest, will make the sandwich very easy to slice & serve.

IMG_5550Make-My-Day Peppered-Ham, Swiss & Slaw Wraps:  Recipe yields Recipe yields instructions to make as many peppered ham, Swiss & slaw wraps as you want to/1 main-dish serving serving each wrap sandwich/6 appetizer-sized servings each wrap sandwich.

Special Equipment List: cutting board; chef's knife; plastic wrap; butter knife; paper towels (optional); serrated bread knife

IMG_5368Cook's Note: The exact origin of the tortilla wrap is not known, but several sandwich shops in various regions of California claim to have created the first one.  None of their stories can be verified, but, one thing that is, for the most part, agreed on:  the tortilla wrap was inspired by the burrito.  When making a tortilla wrap, the general rule of thumb is: any salad or sandwich ingredient combo that can be slapped between two slices of bread or shoved into a pocket bread, can be wrapped in a flour tortilla.  Be sure to get my tips on ~ The Best Way to Assemble and Wrap a Tortilla Wrap ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)

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