Kerrygold Ploughman's Sandwich

Named for the men who created it, this sandwich was born to feed hungry farmers coming in from the field. An Irish meal in every bite, it combines all the flavors of the farm to make a workingman's lunch. And it still works today, with Irish cheese melted over top of fresh vegetables, all covered with a smart mustard dill dressing.

Serves:  6 servings
  • 6 (3/4-inch thick) slices rustic brown or whole grain bread
  • 8 ounces thinly sliced ham
  • 12 tomato slices
  • 1 package (7 ounces) Kerrygold Dubliner orBlarney Castle Cheese, thinly sliced
  • Mustard Dill Dressing (recipe follows)
  • 4 cups mixed baby greens
  • 6 tablespoons marinated, pitted olive wedges (black and green)

Heat oven to 400° F. Place bread slices on a baking sheet and top with ham, tomatoes and Kerrygold cheese, dividing equally. Bake for 5 minutes to warm ham and lightly melt cheese. Place dressing in a medium bowl; add greens and toss well to coat. Arrange sandwiches on 6 plates. Pile greens on top and sprinkle with olives, dividing ingredients equally. 

Mustard Dill Dressing:

In a small food processor, combine 2 tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, 1 tablespoon chopped fresh dill, 1 teaspoon spicy brown or Dijon mustard and 1 clove garlic, chopped; puree until smooth. Season to taste with salt, sugar and freshly ground pepper. (If you have no small food processor, finely chop dill and garlic and whisk ingredients together.)