A Mother's Day Sammie Challenge was an inspiring sammie to make. I knew my Mom didn't eat many sammies, so I asked her if there was a type she enjoyed and she told me the "French Dip" so I knew that was it. Then, I know it sounds crazy but I made a spreadsheet in Excel with food items listed under MOTHER'S DAY to figure it out.
This was a work of love for my little Momma-Jeanie who so deserves it and more. Both my parents enjoyed their brunch today & it was a pleasure to serve them a delicious specialty meal and honor my Mom in such a unique way.
Saute your mushrooms in salted butter, and then strain them from the juice in the pan and set mushrooms aside. Now, add 1 to 1 1/2 cups of organice broth to mushroom sauce in pan and your herbes de provence along with your dried onions. Keep on a medium/low heat and before serving up your homemade au jus add some arrowroot ---I added 1 1/2 tsp to some water, stirred and then added to sauce to thicken.
Saute your yellow squash in another pan and when cooked through set them aside as well.
Slice your Edam cheese, thinly for your sammies.
Slice your roll and begin layering with your yellow squash first, a slice of edam, then your turkey slices, more edam cheese, then top with shrooms and one more slice of cheese. Now, take your sammie and close it up and wrap it in tin and bake at 350 degrees for 15 minutes.
I also made made homemade onion strings with a dusting of salt.
For dessert we had apple brownies; a recipe from JAP and I will post it here as they are so incredibly delicious!