This is not the fancy French dish, but it does have merit. It’s fast, easy and tasty, the Pie Iron Way.
1 Hamburger Bun – toasted *
2 Slice of Chicken Lunchmeat
2 Slice of Cook Ham Lunchmeat
2 Slice of Swiss or Provolone Cheese
Dijon Mustard
Butter
* See Pie Iron Cooking Tips on how to toast a bun.
Lay Chicken Lunchmeat out flat, Lay Ham on top of Chicken and finish with Swiss Cheese. Roll up lunch meat. Place bottom bun on pie iron, add the 2 lunchmeat rolls on the bun. Add the desired amount of Dijon Mustard. Add the top bun, close the pie iron and latch. Heat the pie iron till it is warmed through and the cheese is melted.
For a southern touch, top the sandwich with a super thin slice of a Vidalia Onion and a Dill Pickle chip. Bon’ Appetit.
Dan M.
Kannapolis, NC
Canned Biscuit, Crescent Roll dough or Pastry Crust
Apple Pie Filling – canned or homemade
Cinnamon
Brown Sugar
Raisins
Canola Oil – spray
Powdered Sugar (optional)
Spray each half of the pie irons with canola oil. Pat out a biscuit a little larger than the round pie iron. Place the flattened biscuit in the pie iron. Do this for both sides. Stretch the dough, so it is hanging over the edge. Sprinkle a little brown sugar and cinnamon on the dough of both irons. Add a few raisin to one of the pie ions, then top with pie filling and few more raisins. Clamp the pie iron halves together sealing the biscuit dough. Trim off any dough as needed. Cook till golden brown. Let is cool for a few minutes. Dust with powdered sugar. Be careful, the filling is HOT!
Pie Iron Apple Strudel
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