QUADRUPLE STACKED HAM SANDWICH INSPIRED BY FINAL FANTASY XV

For the Prep

Peel the sweet potatoes before thinly slicing the eggplant, tomatoes, and sweet potatoes.

Preheat the oven to 350°F and set a wire rack in a rimmed baking sheet.

Transfer the sweet potato slices to the prepared baking sheet and sprinkle with a pinch of kosher salt. Then, transfer to the preheated oven and cook for about 10 minutes.

Meanwhile, in a mixing bowl, combine eggplant slices and a handful of cornstarch, making sure it’s evenly distributed throughout.

Then, add about a half-inch of neutral oil to a sauté pan over medium heat.

Meanwhile, line a baking sheet with paper towels for draining.

Once the oil begins to smoke a bit, transfer the coated eggplant slices to the oil. Fry for about 2 minutes per side or until the eggplant slices are golden brown.

Transfer the fried eggplant slices to the prepared baking sheet to drain and remove excess oil.

Remove the sweet potato slices from the oven and set aside for later use.

In a saucepan over medium heat, combine equal parts oyster sauce, soy sauce, rice, vinegar, and sugar.

Stir to reduce until just sticky, then add the fried eggplant slices to the glaze, stirring to ensure even coverage. Set aside for later use.

For the Scampi Shrimp

In a sauté pan over medium high heat, combine butter, garlic, and chili flakes. Stir until bubbly.

Then, add shrimp with a sprinkling of salt and the lemon juice.

Fully cook the shrimp in the garlic mixture, about 2 minutes per side or until the shrimp is pink. Transfer to a plate and set aside for later use.

For the Bread

Preheat the oven to 375°F and prepare a baking sheet with a wire rack and place all 8 slices of sandwich bread on the rack.

Toast in the preheated oven for about 10 minutes or until nice and toasty.

Remove from the oven and set aside for the Sandwich Assembly.

For the Toppings

Meanwhile, very carefully peel the shell from the avocados, keeping the inside intact.

Halve and remove the pits, then brush with freshly squeezed lemon to prevent oxidation.

Then, slice the avocadoes into thin rings, about ¼ inch thick.

Set aside for later use.

For the Assembly

For the 1st Sandwich

Begin with 2 slices of the toasted rectangular whole wheat sandwich bread. Layer a bed of thin avocado rings on the bottom slice.

Then, follow with a pile of the glazed fried eggplant slices, and finally the sliced tomatoes topped with a leaf of lettuce.

Top with the 2nd slice of the toasted rectangular bread and secure with a toothpick.

Set aside for the Final Sandwich Assembly.

For the 2nd Sandwich

Slice a whole loaf of Ciabatta.

In a small bowl, combine Dijon mustard, mayo, and lemon juice and whisk until homogenous.

Begin by spreading a generous layer of the Mustard Mixture on both slices of bread.

Then, top with lettuce.

Follow up with Black Forest deli ham, layering in a ribbon-like fashion atop the lettuce for game accuracy.

Use toothpicks to secure the ham and lettuce to the bread

Add another bed of lettuce then cooked sweet potato slices or baked sweet potato chips, and layer atop of the lettuce.

Finish with the top slice and secure with toothpicks.

Set aside for the Final Sandwich Assembly.

For the Third Sandwich

Begin with the last 2 slices of the toasted rectangular whole wheat sandwich bread, and layer with mustard mixture.

Follow with a bed of lettuce on the bottom slice.

Then, add a ribbony bed of the honey ham folded in a rectangular shape.

Thinly slice a head of lettuce into shreds, salt, and transfer to the sandwich on top of the honey ham, finally topping with the final slice of toasted rectangular sandwich bread.

Secure with toothpicks and set aside for the Final Sandwich Assembly.

For the 4th Sandwich

Begin with the toasted round whole wheat sandwich bread slices and add a layer of tomato slices followed by a pile of avocado rings.

Then, add a layer of the garlic butter scampi shrimp and one more layer of avocado rings.

Top with the second slice of round whole wheat sandwich bread.

Secure with toothpicks and prepare for the Final Sandwich Assembly.

For the Final Sandwich Assembly

Starting from the base, begin with the Eggplant Sandwich (1st) followed by the Ham & Sweet Potato Sandwich (2nd), then layer the Shredded Lettuce & Honey Ham Sandwich (3rd), carefully using the toothpicks to secure each layered sandwich, finally finish with the Shrimp & Avocado Sandwich.

Use a long, wooden cooking skewer or dowel to secure all 4 sandwiches and garnish with 1 green olive.

For the Serving

It’s likely slicing the sandwich will be difficult, so feel free to disassemble the sandwich into its 4 parts to share amongst friends! You’ll have plenty of leftovers.

Using a whole round bread loaf, slice off the top of the loaf (reserve) and scoop out the soft insides, leaving a hollow but sturdy bread bowl, and reserving the breadcrumbs for any croutons or breadcrumbs you’d like to make.

Begging by layer all ingredients from the Stacked Ham Sandwich in the bowl, compressing as you go: avocado rings, followed by lemon juice, glazed fried eggplant slices, tomato slices, thick-cut Black Forest ham slices, sweet potato slices, American cheese slices, another layer of avocado rings, scampi shrimp, and one final layer of tomato slices.

Finalize with a thin layer of the mustard mixture on the bottom of the removed loaf top, and return the top to the bread bowl.

Preheat the oven to 350°F and wrap the entire assembled bread bowl in aluminum foil.

Transfer to the oven and cook for 10 to 15 minutes

After time has elapsed, remove from the oven and compress the sandwich by weighing down the warmed and wrapped sandwich with a flat piece of cardboard and some heavy items like a Dutch oven and/or a few Babish cookbooks for an hour.

Unwrap and slice, checking out the beautifully layered cross section.

Serve immediately and share with friends! You’ll have plenty of leftovers.