What I Ate:
Harvest Jammer Sandwich
This sandwich is one of my favorites. I recently made it right before going out to a fun tiny concert at Smith’s Olde Bar. The bands were Nicki Bluhm & The Gramblers and Union Apollo (or Apollo Union) opened for them. Loved both bands and had a blast!
So, before doing a little white girl dancing, I needed to get in some protein and carbs to make sure I could keep my energy up the moves. This sandwich is the perfect solution for that. It never disappoints! I first had this sandwich in college at Daylight Donuts in Statesboro, GA. They called it the “Harvest Jammer”, which is just a terribly cheesy name–but it’s memorable, so I kept that for my version too. I’m not sure if this is exactly how Daylight Donuts makes their version, but here’s my spin on the yumminess:
8 slices Bakery fresh Italian bread, sliced into desired sandwich thickness
1 lb Thinly sliced smoked, good quality deli turkey
1/4 lb Smoked cheddar cheese, sliced
1/3 cup whipped cream cheese
1/3 cup craisins, finely chopped
1 green apple, cored and sliced into 1/4 in thick circular slices
Butter or olive oil for toasting
Heat oven to 350 degrees. Brush butter or oil on one side of 4 of the slices of bread, place butter side down on a baking sheet. Layer on an even amount of turkey and cheese on each, then add equal amounts of the apple slices. In a small bowl, combine the cream cheese and craisin pieces and mix until it looks sort of pink. On the remaining 4 slices, evenly spread a generous amount of the cream cheese mixture. Place on top of the other half of the sandwich, brush with butter or oil and bake for about 10 minutes or just until bread gets toasted and slightly golden and cheese is melted.
Tastes pretty dang good with a local Atlanta IPA, “Hoplanta” from Red Brick Brewery and some extra crunchy potato chips.