New Recipe! Black Forest Reubens

Tonight, we are testing out another new recipe! Black forest reuben sandwiches. I took this recipe from a Rachael Ray book and modified it a bit. Walt and I both think a reuben sandwich LOOKS delicious. Except neither of us like corned beef...or sauerkraut...or thousand island dressing on a sandwich. So, this is a modified version. We will be enjoying this with homemade sweet potato fries. Here's the recipe (and photos to come later!)

Black Forest Reubens (you can modify the amounts based on how many sandwiches you want...this recipe is for 4)

1 pound thinly sliced black forest ham
4 slices provolone or baby swiss cheese
honey mustard (to taste)
8 slices pumpernickel bread
butter/margarine

Butter each piece of bread. On the non-buttered side, layer the ham and cheese on four pieces of bread. Spread a thin layer of honey mustard on the non-buttered side of four remaining pieces of bread. Top the sandwiches, mustard-side down. Place sandwiches on a hot griddle or frying pan (or you can use a panini press) and cook on each side until the bread is crispy.

Sweet Potato fries
Peel four medium sweet potatoes. Cut in half length-wise and then slice down to make "fries". Line a baking sheet with aluminum foil, spray with non-stick cooking spray, and place the fries on it in a single layer. Pour 1 tbsp canola oil and 1 tsp salt over the fries and toss to coat (you can also add cinnamon if you prefer a sweeter flavor). Bake at 400 for 30 minutes or until fries are browned and crisp. Enjoy!