by Richard Kennedy
Preheat oven to 400 degrees. Place ham slices directly on to the tin foil. Use a fairly large piece of tin foil as you will be needing to fold up the edges. As the base of your sandwich, try to accommodate the width of your sub sandwich roll when placing the ham slices on the tin foil. If using sandwich sliced ham, I recommend 2-slice thick sections of ham as the minimum base, you can use more ham to taste of course. If you make it too wide, you will have a very gooey sandwich dripping all over you rather than in your mouth. Once you've arranged the ham you will need to fold up the tin foil on both sides, in essence creating a rectangular trough.
Next place the sliced fresh mushrooms on top of the ham. Keep in mind that when mushrooms cook, they do shrink a bit, so this portion should be about 2-3 mushroom slices deep. Adding a very generous helping of first mozzarella cheese followed by a smaller amount of cheddar cheese (for color and taste) will help adhere the mushrooms with the ham as they cook. Before you place the tinfoil into the oven, don't forget to add the Parmesan and Romano cheeses sprinkled on top.
Sliced Ham
Sliced Fresh Mushrooms
Mozzarella Cheese grated (75%)
Cheddar Cheese grated (25%)
Romano Cheese, finely grated
Parmesan Cheese, finely grated
Sub Sandwich Roll Bread,
(6-12 inches size; do not in half completely in half)
Mayonnaise
Mustard
Remove tin foil from oven and drain excess juice by tilting tin foil slightly over sink and draining. If you tilt too much, you will lose your lunch!
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