No one wants to cook when it gets hot and around my house no one really wants to eat much either. Tonight I am making club sandwiches.
I start with a loaf of Hawaiian sweet bread, sliced, spread each slice with honey mustard (1/2 c. miracle whip, 1/4 c. honey, 1/4 c. mustard) top with a slice of cheese (we like smoked provolone), ham, turkey, bacon, and top with the second slice of bread. Butter both sides and grill like a grilled cheese. A George Foreman grill works well for this, too and can handle several sandwiches at once without having to turn them. When the sandwiched are brown and crisp and yummy, remove them from the heat, open up and add lettuce and tomato slices. Serve these with a big pickle wedge and chips or fries. It is a better club sandwich than you will find in any restaurant.
Last night we added 4 more rows of green beans to the garden and ordered parts for the old canner I bought at an auction last fall. I can't wait for fresh green beans. I am even looking forward to all the work because I know how good those garden fresh beans will be next winter.
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