The downhill slide off a sugar-rush never tasted so delicious.
And by sugar-rush, I mean the four-month-long baking spree during which chocolate-chunk bread pudding and salted caramel brownies and sweet buttery coffee cake (oh my!) became staples. My sweet tooth is undefeatable - then again, I haven't actually tried too hard to defeat it in a while, nor do I foresee such an attempt anytime soon... ever.
I cannot identify from where the inspiration for this sandwich came, other than the herb cream cheese spread of which I was sneaking (shamelessly so) spoonfuls into my mouth while assembling everything needed for this shoot. For a friend's birthday dinner party a few weeks ago, I was told to bring an appetizer, side, or dessert. Knowing the other guests would expect me to bring a decadent dessert, I tossed back and forth between cookies and brownies. Then, I somehow landed on buffalo cauliflower wins. Thennnnn, I ended up on zucchini fries. And finally, I brainstormed a recipe that requires not a single minute on the stove or in the oven (because I remembered the amount of midterms and quizzes I should actually have been studying for) - mini sweet peppers with herb cream cheese spread.
The cream cheese is here and needs no explanation because it's cream cheese and it's unbeatable. The Greek yogurt is here because cream cheese is thicker than the gyri of the sheep brain I dissected in anatomy a few weeks ago (sorry if that was TMI) and needs a thinner, lighter complement. Plus, protein and healthy bacteria practically define Greek yogurt. And I love nutrition like I love my morning cup of coffee - can't live without it.
My spur-of-the-moment peppers fit right in with store-bought hummus and veggie trays and cheese, sausage, and cracker plates. Immediately I felt thankful for the midterms and quizzes that steered me away from spending more time on buffalo cauliflower.
For the next week, I dipped crisp sticks of celery and fresh mini sweet peppers into leftover herb cream cheese and could not - could n o t - wait for the minute I got my hands on the best whole-grain sourdough and deli sliced ham for a sandwich with a not-for-the-faint-of-heart helping of this herb cream cheese.
Again, I cannot identify from where this inspiration came, and with it a craving for more savory things here. But, I won't spend too much time digging for that answer. Instead, I'll chase the craving as per usual and see deliciousness I can conjure up.
Makes 1 sandwich
For the sandwich:
2 slices whole-grain bread
2-3 oz. thinly sliced sliced ham
1 cup spinach leaves
For the herb cream cheese:
8-oz. block of cream cheese, softened
1/3 cup greek yogurt
1 handful chopped chives
salt and pepper, to taste
- In a large mixing bowl, beat together the cream cheese, yogurt, chives, and salt and pepper until smooth and fluffy. Set aside.
- Toast the bread (if desired) and spread a spoonful of chive cream cheese on each slice. Top with spinach leaves, then sliced ham, and the other slice of bread.
- Serve immediately and enjoy!