Crunchy Ham And Cheese Sandwiches Food

CRUNCHY HAM AND CHEESE

Steps:

• Butter one side of each slice of bread. Spread mustard over the unbuttered side of two slices; layer each with one slice of cheese, ham, tomato, remaining cheese and remaining bread, buttered side up. , In a shallow bowl, whisk the eggs, milk and onion powder. Place potato chips in another bowl. Dip each sandwich into egg mixture, then coat with potato chips. , In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown.

BREADLESS HAM AND CHEESE SANDWICHES

Steps:

• Stir together the sour cream, chives, mustard, horseradish and a few grinds of black pepper in a small bowl.
• Lay four slices of jicama out on a work surface. Spread each with some of the mustard-horseradish sauce, top each with 1/4 of the ham, a slice of cheese, and about 1/2 cup of arugula. Sandwich with the remaining jicama slices, cut in half and serve with a pickle spear if using.

CREAMY AND CRUNCHY HAM SANDWICH

Steps:

• Mix dressing, carrots and raisins.
• Fill bread slices with carrot mixture and remaining ingredients.

CRUNCHY HAM AND CHEESE SANDWICHES

Steps:

• Butter one side of each slice of bread.
• Spread mustard over the unbuttered side of two slices.
• Layer each with one slice of cheese, ham, tomato, remaining cheese and remaining bread, buttered side up.
• In a shallow bowl, beat eggs, milk and onion powder.
• Dip each sandwich into egg mixture, then coat with potato chips.
• In a large non stick skillet or griddle coated with cooking spray toast sandwichs for 4 minutes on each side or until golden brown.

HORSESHOE SANDWICHES

Steps:

• Cook potatoes according to package directions. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour, salt, mustard and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. , Reduce heat to medium-low. Stir in cheese until blended. Stir in beer and Worcestershire sauce; heat through., Heat a large skillet over medium-high heat. Add ham; cook 1-2 minutes on each side or until lightly browned and heated through. , To serve, place two toasts on each of two serving plates; top with ham, fries and cheese sauce. Sprinkle with paprika.

FARMHOUSE HAM, CHEESE AND SAUERKRAUT SANDWICHES

Steps:

• Preheat oven to 350.
• In a small mixing bowl, combine mayo, sour cream, seeds & pepper; stir in kraut; set aside.
• On a foil-lined baking sheet, place six slices bread--first brush each with melted butter (save some for the other half of the sammie); top with a slice of cheese, then 1/6th of the kraut mixture,then a slice of ham and two slices of cheese--do this on all six slices of bread.
• Brush remaining six slices of bread with melted butter; place on cheese--with butter side up, to make six sandwiches.
• Bake for 10 minutes (cheese is melted, bread is lightly browned)--turn once during that time.
• Remove from oven; slice diagonally, serve with pickles.
• SEPTEMBER HARVEST: Remember Johnny Appleseed by placing a few thin slices of apple between the ham and cheese.
• NEBRASKA REUBEN: Salute Omaha's claim to fame and use thinly sliced corned beef instead of the ham.
• CRUNCHY BITES: Add a few sunflower kernels to the sauerkraut mixture and honor those hardy souls in North Dakota who raise huge fields of sunflowers!
• BOOST YOUR PROTEIN: Stir about a 1/4-cup of cooked edible soybeans (edamame) into the sauerkraut mixture and thank a South Dakota farmer!