A Field-Friendly meal has a few requirements. They must be bite sized, easy to prepare, filling and healthy. Part of my goal in feeding our farmers is to help nourish them when they’re working long hours during harvest. These Field-Friendly meals do just that!
Cuban Sandwiches
1 loaf French bread
4 ounces deli ham, sliced
2 T. mayo
4 ounces cooked pork loin, sliced
2 T. dijon mustard
Sliced dill pickles (amount is up to you)
8 slices Swiss cheese
2 T. butter
Preheat a skillet (cast iron, if available) over medium high heat. Split open the French bread. Spread with mayo and mustard. Cut loaf into 4 pieces. Layer cheese, ham, pork, pickles, and another layer of cheese. Spread butter on the outside top and bottom of the sandwiches.
Place sandwiches in skillet, and cook over medium high heat, pressing the sandwich with a spatula or other weighted skillet on top. Flip, reduce the heat to low and cook until the second side is lightly golden brown.
Mayo Free Potato Salad
4 pounds gold potatoes
½ tsp ground black pepper
¼ cup white vinegar
¾ cup olive oil
1 tsp minced garlic
3 green onions, green parts only, chopped
1 tsp sugar
6 slices bacon, cooked & crumbled
½ tsp salt
Cook potatoes until tender; drain and cool slightly until you’re able to handle them. While still warm, cut potatoes into bit size pieces.
Mix vinegar, garlic, sugar, salt, pepper, and olive oil in a large bowl. Add potatoes and toss, mixing to combine and stirring until the mixture starts to become creamy.
Add green onions. Chill 4 hours or overnight. Bring to room temperature before serving and top with cooked and crumbled bacon.
Baked Italian Sliders
1 pkg. Hawaiian rolls, split in half
¼ pound deli ham
12 slices provolone cheese
¼ pound capocollo or other Italian style meat
1/8 cup red onion, thinly sliced
1 tsp Italian seasoning
¼ pound deli pepperoni
¼ cup Italian salad dressing
¼ pound salami
Preheat oven to 350 degrees.
Place Hawaiian rolls in an oven safe 9×9 dish. Layer cheese, onions and meats on top of bottom half of rolls. Place remaining half of rolls on top. Pour salad dressing on top of bread, then sprinkle with Italian Seasoning.
Cover with foil and bake, 15-20 minutes until heated through and cheese is melted. Serve warm or at room temperature. These also hold up in packed lunches!
By Deanne Frieders
To see more of Deanne’s Field-Friendly Meals go to: thisfarmgirlcooks.com