The ingredients and the flavors they create in this sandwich are made for each other. Salty ham, sweet and creamy cheese, smoky roasted bell peppers and savory caramelized onion. The pumpernickel bread add just enough pizzaz to bring it all together.
1 poundouncessliced ham from deli or left over ham roast. Black Forest Ham works well here.
Slice onion. Heat a non-stick fry pan over medium high heat. When pan is hot, add olive oil. When olive oil is shimmering, turn down heat to medium low and add sliced onion.
Cook, stirring often for 20 - 30 minutes until onions are nicely browned.
To build sandwich. Heat oven on broil setting. On two slices of bread, spread mayo. Place ham, onions, and one red bell pepper per sandwich. Add sliced cheese. Place under broiler for just a few seconds until cheese is melting and just starting to brown.
Place the other two slices of bread on top. Slice in half and serve.
You can roast red bell peppers over an open flame of a gas stove. Turning until peppers are charred. Place them under a towel for about 10 minutes and then removed skin.Easier yet, purchase two roasted red bell peppers from the olive bar at the grocery store, or in jars in the pickle section.