Whether celebrating a holiday or just another Saturday night, a meal with my chef father-in-law always means leftovers. I love it, don't get me wrong! It's just a matter of coming up with ways to use them all. The beautiful thing about his Easter meal is that everything is so simply prepared. A beautiful roasted ham (locally sourced from a Maryland farm just down the street from their house), lightly dressed green vegetables and a crisp white wine; it's a blissful welcome to spring. Making great use of what was already in-house, I whipped up an amazing dinner that really captured the bright flavors of the previous night's meal. I dressed up a vegetable medley with simple lemon-dill vinaigrette while my favorite sandwich secret weapon - red pepper jelly - worked its magic on a grilled ham and Gouda sandwich.
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Place the sandwiches in the skillet and cook, turning once, until golden brown and heated through.
While the sandwiches are toasting, in a large bowl whisk together the lemon juice, preserves, dill, olive oil and some salt and pepper. Toss the green vegetables with the dressing and reserve. Cut the sandwiches on a bias and serve warm along with the vegetable salad.
AWESOME TIP: One of my favorite grilled cheese tricks - passed on to me by the great and fabulous Paula Deen - is to spread the outside of your bread with mayonnaise when making a grilled sandwich. As she explained, lots of people put butter in the pan and then cook the sandwich in the butter. This is awesome for the first side because it soaks up all the butter, but that means that the flip side is dry and burns. And that's gross. When you use this trick, both sides of the sandwich get equal opportunity to have a beautiful, toasty, golden-brown crust.