Summer Meats Fall sandwich

Pimento cheese: grate cheddar in a food processor or on a hand grater. 

Add cheese to a large bowl with sugar, Miracle Whip, or mayonnaise and stir to combine. 

Add everything back to the food processor with the blade attachment instead of the grating attachment. 

Pulse the processor until you get your desired consistency. 

Add half of the pimentos and some of the liquid from the jar. This will loosen the cheese mixture in the food processor a little and should allow it to become a bit smoother. 

When the cheese mixture looks like it would be spreadable, taste it and add any salt and pepper that it might need. 

Add the remaining pimentos and all the liquid from the jar and pulse one or two more times. This will allow your pimento cheese to have visible pimentos in it. If you add the pimento all at the beginning, you will blitz it until it's all too small to see. 

Package up the pimento cheese and store the cheese spread in the fridge for a week or so. 

Apple cider vinaigrette-dressed greens: add apple butter or jam, Dijon mustard, apple cider vinegar, olive oil, salt, and ground black pepper to a small jar or bowl and mix or shake to combine well. 

Toss a small (sandwich-sized) handful of salad greens with a tablespoon or a couple of teaspoons worth of dressing, as if you're making a small salad. 

Sandwich assembly: slice a sandwich-sized piece of focaccia in half. Toast the two halves if desired.

Add the apple cider vinaigrette-dressed greens to the bottom slice of bread. Top with slices of ham and then slices of prosciutto. 

Spread some pimento cheese on the inside of the top piece of focaccia and then close the sandwich. Serve and enjoy.