Sour Dough, French, Baguette or Chibatta bread Melt butter and finely chopped garlic in a small saute pan and warm over low heat. Chop sweet onion, green bell peppers and fresh basil (the more the better)and fresh ripe tomatoes. Toss the veggies in a bowl with kosher salt, fresh ground pepper and drizzles of olive oil. Let stand at room temp for about an hour. The longer it sets, the more flavor you will find. Nothing competes, you can still taste tomato, onion, basil and pepper. Stir the mixture often to let the flavors permeate. Let the mixture set in the fridge to cool up a bit. Brush the bread you prefer with the garlic butter, place bread slices under the broiler just enough to tan the top Spoon on the tomato mixture YUM!!!! This was my Dad's fav recipe in a bowl with crusty bread on the side. I changed it and chop the mixture finer to fit the top of bread, like a bruschetta. I still make it with larger chunks of everything as a dinner salad. Either way it's gooooood

Bogue's Restaurant, here, bakes and sells this ham for Thanksgiving, Christmas, Easter. You to get your name on the list, ahead of time, cause they sell out. People go gaga over this ham. Dr Pepper Ham 1 6/8 lb fully cooked ham (either shank or butt portion) 1 can of Dr. Pepper Wrap ham in heavy duty foil, leaving top open to pour in Dr. Pepper. Place in a large enough pot to hold the ham. Pour in Dr. Pepper & close foil tightly around the ham. (You don't want the Dr. Pepper to leak out of the foil if possible.) Cook in preheated 250 degree oven for 6 to 8 hrs. (Put it in the oven in early morning & forget about it til dinner.) .

You're talking about a ham and cheese sandwich so really it's pretty basic. I would go with a wheat roll or a good white roll. I don't mind them soft. I actually like what used to be called "tea biscuits" and are like the buns used at White Castle and what used to be used at KFC You can get them attached for ease of cutting. I don't like the Hawaiian rolls. Too sweet. I'm not a fan of poppy seeds or mustard. 'Twer it me, I'd prefer a dab of Ranch, mayo or something like the mild sweet onion teriyaki sauce like they have at Subway. To serve them warm, I'd cut the rolls in half, flip the top over, brush the tops with a light coat of butter, put the ham and cheese on the bottom and put it under the broiler to lightly toast the top and melt the cheese, pull them out and give it a squirt of whatever sauce is going on there. About the only way to go wrong with ham and cheese is to use really bad ham, or try to get too complicated with it.

This has become a favorite with us Honey (whole) wheat bread - single loaf/breadmaker 3 cups of all purpose flour (about 13 oz by weight, 4.25 oz/cup flour, 120 - 125 gm) or (2 cups all purpose flour and 1 cups whole wheat flour) 1 pkg. active dry yeast (I use ~1 T) 4 tsp vital wheat gluten (optional) 2 Tbs instant potato flakes (optional) ¾ tsp. salt ½ cup milk ¼ cup orange juice ¼ cup water ¼ cup honey 2 T butter 1 egg lightly beaten Combine dry ingredients in breadmaker. Microwave 1 minute: milk, orange juice, water, honey, and butter until warm. Add warmed liquid and lightly beaten egg to flour mixture. Run breadmaker on “dough only” cycle (about 90 minutes), remove and Shape and place dough, into greased 9x5” bread pans or shape as rolls, etc. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 60 - 80 minutes. Bake in preheated 375 degree oven for 15 minutes, then at 350 degrees for 20-25 minutes, until bread is golden brown. If it starts to get too dark, tent with foil. Brush the bread with butter when it's still hot from the oven for a softer crust. Remove from pan and cool on wire rack. Lay bread on its side and cover with a dishtowel. I get my homemade bread to last and stay fresh for about 5 days. 1. I use 2 TBSP instant potato flakes in each loaf regardless of type. 2. I use vital wheat gluten powder 4 teaspoons in each loaf I make 3. I let all bread cool completely on a cooling rack 4. I put a clean white paper towel (or 2) into a large 2 gallon zip bag and keep bread in a cool place.