Toasted Sun-dried Tomato Focaccia Sandwich with Canadian bacon

Ingredients:

• Sun-dried Tomato Focaccia bread, sliced horizontally
• 1/2 lb thinly sliced Canadian Bacon (or chicken or turkey sandwich meat)
• Slices of cheddar cheese
• Tomato slices
• Lettuce
• 2 tbsp Giardiniera
• mustard
• mayo

Sauce:

• 3 tbsp honey
• 3 tbsp dijon mustard 

In a small bowl mix together honey and mustard, set aside.

Spread mustard on the bottom of the focaccia bread, then arrange the sliced canadian bacon to cover the bread.
Spread  mayo on the top of the facaccia bread , then arrange the sliced cheese.
Place the bread on a baking sheet. Bake at 350° for about 12 minutes or until the cheese is melted and bubbly.

Take the sandwich out of the oven when it’s done and pour the honey mustard sauce on the top of the canadian bacan. Top with shredded lettuce, giardiniera, sliced tomato and the top half.

 Enjoy immediately.

Baked Sweet-Potato Chips

Ingredients:

•  2 large sweet potato, sliced thinly with mandoline slicer
•  2 tsp olive oil
•  1 1/2 tsp salt
•  1 1/2 tsp cayenne pepper 

 Preheat oven to 225F.

Line 2 large baking sheets with parchment paper.
Place sliced sweet potato in a large bowl. Drizzle olive oil over top; sprinkle with salt and cayenne pepper. Toss the potatoes with your hands to make sure all are covered.
Lay the sweet potatoes out in a single layer on the prepared baking sheets.

Bake for about 1 1/2 hours (may be longer), rotating the sheets halfway through until the sweet potatoes
are crispy.
Let cool slightly. Best eaten the day they are made.