I’d be lying if I told you that I picked this recipe for any reason other than that it looked so different from anything I’ve featured here on the blog before. I’ll also admit, rather embarrassingly, that I thought that “pump” was a new term for sandwich. It’s not, in case you were wondering, too; the sandwich is still a sandwich.
This recipe for Smoked Mozzarella Pumps puts other sandwiches to shame. Not only does it pack a tasty punch, with alfalfa sprouts and watermelon (I used watercress in mine), but what really brings the flavor is the pumpernickel. Slightly sweet and flavorful, the pumpernickel bread is definitely what brings this sandwich together to be the easiest recipe yet in my New Year’s resolution journey of creating more meals with watermelon.
SMOKED MOZZARELLA PUMPS
Spread the mustard on each of the cut sides of the rolls. Place a slice of cheese and watermelon on top of each roll bottom and divide the sprouts over the watermelon slices. Place the top of the roll over the sprouts.
1 1/4 cup honey dijon mustard
8 small Hawaiian or soft pumpernickel rolls, split
8 slices 1/4 inch thick smoked mozzarella cheese
8 slices seedless watermelon the same size as the cheese
1 cup fresh alfalfa sprouts
REMEMBER: All comments left on the blog this month are entered to win our October prize — the watermelon welcome mat — so comment as often as you’d like!
UP NEXT: GROWING THE WORLD’S LARGEST WATERMELON: FINALE