Supperwich Sandwich

      When I first read this recipe, it seemed like it would be a great meal when you needed something in a hurry or for after Saturday night Mass. except for one ingredient. After I thought about it for a minute or two, I thought it would still be fine if I replaced that one ingredient. So when the recipe went from SPAM

to HAM, it turned into a great ASNMD ( After Saturday Night Mass Dinner). There was also an addition of sage, marjoram and garlic powder which gave the sauce a little tweak.  I could make everything ahead and after Mass, just make a salad while I heated the sauce and dinner was ready.

Yield: 3 servings

• 10 ounce fresh or frozen green beans
• 12 thin slices baked ham
• 2 tablespoons butter, melted
• 6 slices toast
• 1 can cream of mushroom soup
• 2 teaspoons prepared mustard
• ½ teaspoon coarse salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon dried sage
• ¼ teaspoon dried marjoram
• ⅛ teaspoon garlic powder
• ⅛ teaspoon Worchestershire sauce
• 3 tablespoons water  

1.  Simmer green beans in salted water until crisp tender; drain well.

2.  Sauté ham in butter until lightly browned on both sides. Set aside

3.  Sauté green beans for 2-3 minutes. 

4.  In saucepan, heat soup, mustard, salt, pepper, sage, marjoram, garlic powder, Worchestershire sauce and water until hot and bubbly, stirring frequently. Add green beans and cook for 2 more minutes.

5.  Re-season sauce if necessary.  Arrange 2 pieces of ham on each piece of toast.  Pour sauce over toasts.

Note: Recipe is easily doubled.