I love celebrating Easter, mainly because it means I get to make sandwiches with the leftover ham. This year, I decided to come up with a new sandwich that satisfies all year round.
I had way too much cabbage, but I didn't want to go to the trouble of cooking it, so I came up with the idea of pressing it raw into a panini. Low and behold, it worked. With Swiss cheese, the result was something like an earthier, crunchier Reuben with honey baked ham standing in for the usual salty-sweet combo of corned beef and Thousand Island dressing. To see how I made it and get the recipe, read more
