Although I put uncommon (some might say excessive) thought into almost everything I eat, I never ceased to be amazed by how a simple meal, like a sandwich and chips (kale, in the above picture), can really turn a day around when I'm feeling drained. Whether I'm mentally fatigued from stress or physically fatigued from manual labor, sitting down to a good meal can turn it all around, even if it's ready a few minutes later because I need to prep all the accouterments. And it's all the little touches here that make this sandwich special. The smoky ham and tangy goat cheese form the savory core, but the sweet-tart raspberries, peppery arugula, and creamy mayo mixture make them even better by hitting every kind of taste bud in each bite.
Grilled Ham and Chèvre with Raspberries and Arugula
1/2 tablespoon light mayo
1/2 tablespoon Dijon mustard
Splash of balsamic vinegar
2 slices whole grain bread
1/4 cup fresh raspberries
A few leaves of arugula (about 1/4 ounce)
2 to 3 ounces sliced smoked ham
1 ounce goat cheese, sliced or crumbled
1. In a small bowl, combine mayo, mustard, and vinegar and mix thoroughly. Spread on one slice of the bread. Top with the raspberries, lightly smashing them to an almost jam-like consistency.
2. Place the arugula on the second slice of bread and top with the ham and cheese. Place the other slice of bread on top.
3. Preheat a pan over medium heat and spray with cooking spray. Place the sandwich in the pan and cook, flipping once halfway through, until bread is golden and ingredients are warmed through. Cut sandwich in half and serve promptly.