Last summer we went on vacation to Greece, to the island of Lesvos. We were prepared to taste amazing foods, local delicacies and great tasting salads. Our friends have told us enough stories about the Greek islands that we were rather excited to taste the cuisine. Honestly though, it was a bit of a letdown. The island seems to have gotten a bit ‘touristy’, and the food was usually bland. It wasn’t bad per se, it was just not very interesting. After two weeks eating all over the island, we did find a restaurant on the last day of our trip which was actually great, but that was the exception. Given the less-than-satisfying culinary experiences, we did find one simple dish we kept returning to; The greek salad. It is a salad with a simple dressing, topped with a gigantic block of feta cheese. We decided to combine this a little with the pan seared feta dish called saganaki. We roasted a slice of feta in the oven, and placed it on top of a simple salad on toast. The result was amazing, and here is the recipe.
Salad dressing, you say, how does that have anything to do with sandwiches? Well, one of our culinary experiments resulted in a delicious ham sandwich using this dressing as a spread. Anders loves tarragon. I mean, he really loves it. In our love of gardening, we’ve made many attempts at growing this delightful herb but to no avail. As I write this, there is a plant languishing on our patio in complete defiance of all the love, attention and desperate hope that has been directed at. But I digress. Lucky for us, we live close to a neighborhood grocery that sells fresh tarragon when in season, and when not, they sell huge bags of the dried stuff. And when life gives you tarragon, why not make a tarragon salad dressing?
So here’s the recipe:
- 1/4 cup olive oil
- 1/4 cup white balsamic vinegar
- 1 tsp whole grain mustard
- 2 cloves garlic, minced
- 2 tsp dried tarragon
- 1 tbs honey (or to taste)
- kosher salt
- fresh pepper
In a small bowl, combine vinegar, mustard, garlic and tarragon. Mix well and taste. Depending on how well aged your balsamic vinegar is, you might not need the honey. The one we use is on the lower side of the price point and so does need a little help to soften the flavor. Add honey, if needed. Slowly drizzle in the olive oil, whisking continuously. That’s it. We’ve make this dressing quite a lot and find that as good as it is freshly made, it tastes even better the next day after the tarragon has a better chance to infuse the dressing with its flavor. It works great as a dressing, tossed with boiled/baked new spring potatoes, grilled veggies and so many more.
But since this is a sandwich blog after all, the sandwich incarnation can be found here in this “Pepper Ham Sandwich With Tarragon Salad Dressing, Cheese, Roasted Garlic And Smoked Paprika.“
One of our crazy experiments finally paid off. The addition of the salad dressing to this bread takes this simple sandwich to a whole new level. The bread, after toasting, is moist but yet crunchy. The dressing adds a ‘zing‘ to the ham. This sandwich reminds us of Woodstock: a mixed bag of nuts making sweet music together. Feel the love, add the dressing!