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Hot Ham, Mushroom, and Cheese Sandwich!
by Richard Kennedy
During the last 5 minutes of cooking, place your sub sandwich roll (either directly on the rack or on a separate piece of tin foil) into the oven and toast it gently. You may use a wider version of traditional French bread if your prefer, though do not cut it completely in half, think of it as a very large hot dog bun.  If the bread is cut completely in half, you will have ham, mushrooms, and four cheeses oozing out every side.

Spread mayonnaise and mustard to taste on your sub sandwich roll.  In one swift movement, flip the tin foil over (after draining excess moisture) on to your sub sandwich roll. Use your spatula or spreader to lift the tin foil away from your sandwich.  You may throw away your tin foil or you may re-use a couple more times, if you are making more than one sandwich.

Close sandwich and eat.

Want to change it up a bit?  Add a minimal amount of tomato sauce or salsa between the layer of mushrooms and the mozzarella cheese, not a lot though as you will still need to drain it. You may also add anything you otherwise would find available at a pizzeria: black olives, green peppers, onions, tomatoes... Try exchanging the ham for pepperoni, salami, bologna, or Italian sausage... Splash in some Tabasco... Or saut� the mushrooms in special seasonings (I use lemon pepper and butter), teriyaki sauce, or sesame oil...
A vegetarian or low fat version can be made following the same directions above, omitting any meats (or using sliced turkey or chicken), using the fresh mushrooms as your base, followed by green & red peppers, red & white onions, black olives, and then adding low fat versions of the cheeses. 

Alfalfa sprouts adding after cooking can add some extra flavor and texture as well.  Sorry, if you're a strict vegetarian, this isn't the recipe for you.

Pictures coming soon...
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