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Ploughman Sandwich


2 Tbsp D’Avolio EVOO
1 Tbsp D’Avolio Champagne Wine Vinegar
1 tsp dried dill
1 tsp spicy brown mustard
1 tsp chopped garlic
12 slices of bread

1 lb thinly sliced ham
3 medium tomatoes, sliced 14 oz cheese, such as Kerrygold Dubliner or Blarney Castle cheese, thinly sliced
8 cups mesclun greens
3/4 cup marinated pitted olives, cut into wedges


Preheat oven to 400°F.

Combine 2 Tbsp D’Avolio EVOO, 1 Tbsp D’Avolio Champagne Wine vinegar, 1 tsp dried dill, 1 tsp spicy brown mustard, and 1 tsp chopped garlic in a blender; purée. Season with salt and pepper. Set aside.

Place 12 bread slices on a baking sheet; top 6 with ham, tomato, and cheese slices. Bake 5 minutes to slightly melt cheese and warm ham.

Pour dressing into a medium bowl; add mesclun greens and toss to coat evenly. Arrange sandwiches on 6 plates. Pile greens on each. Sprinkle with chopped olives and top with remaining slices of bread.

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