Grilled Ham And Gouda Sandwich With Leftover Easter Veggies Food

HAM, CHERRY AND GOUDA CORNBREAD

Steps:

• Position a rack in the center of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the cherries, Gouda and ham.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.

GRILLED HAM AND GOUDA CHEESE WITH CARAMELIZED ONIONS AND ROASTED TOMATO MAYONNAISE

Steps:

• Caramelized Onions:
• Heat the butter and oil in a medium saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.
• Roasted Tomato Mayonnaise:
• 1. Preheat the oven to 375 degrees F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
• 2. Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
• Sandwich:
• 1. Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the proscuitto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
• 2. Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.

GRILLED HAM AND GOUDA SANDWICHES WITH FRISéE AND CARAMELIZED ONIONS

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
• Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
• Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

GRILLED HAM AND CHEESE SANDWICHES

Steps:

• Heat grill to low. Lay slices of bread on a clean work surface; spread with mustard, dividing evenly. To make four sandwiches, layer bread with ham, arugula, cheese, and onion, beginning and ending with cheese.
• Place sandwiches on grill; cover grill, and cook until cheese melts, 4 to 5 minutes per side (shift position on grill if necessary to prevent charring).