Grilled Ham And Gruyere Cheese Sandwiches Food

MINI GRILLED GRUYERE AND HAM SAMMIES WITH CORNICHONS

Steps:

• In a food processor, finely chop 2 cups cornichons until they are a coarse paste.
• Spread one side of each piece of bread with Dijon. Top each piece of bread with a slice of Gruyere. Place the ham on half of the pieces of the bread and cheese. Spread the cornichon paste on the other half of the pieces of bread and cheese.
• Preheat a griddle or saute pan.
• Close the sandwiches and press to secure. Butter the outsides of all the pieces of bread.
• Place the sandwiches on the griddle or pan and cook until the bread is golden brown, 3 to 4 minutes. Turnover and repeat this process.
• When the sammies are golden brown and crisp on each side, remove them from the griddle and neatly cut the crusts off the bread. Cut each crustless sandwich into 8 neat mini sammies.
• Top each mini sammie with a cornichon half and secure it with a toothpick.

GRUYERE GRILLED CHEESE WITH HAM

Steps:

• Place the oil, a pinch of salt, and the sliced onion in a pan over low heat, stirring to coat. Continue to cook, stirring occasionally, until the onion slices are soft, golden brown, and caramelized, about 25-30 minutes.
• Spread one side of each of the bread slices with the softened butter. On the other side, layer 1/2 the cheese slices, the ham slices, and the caramelized onions followed by the rest of the cheese. Spread the top piece of bread with the fig jam.
• Place the sandwiches in a skillet over medium heat. Cook until the bottom is golden brown. Carefully flip the sandwiches over and cook the other side until golden brown and the cheese is melted. Serve the sandwiches warm.

GRILLED HAM, CHEESE AND PICKLE SANDWICHES

Steps:

• Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl. Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.
• Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes. Add 1 tablespoons butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.

GRILLED HAM-AND-GRUYERE-CHEESE SANDWICHES

Steps:

• Butter 4 slices rye bread; place 2 slices, buttered side down, on a work surface. Top each with 2 slices ham and 1/2 cup grated Gruyere cheese. Top with 2slices bread, buttered side up. Cook in a skillet over medium until sandwiches are lightly toasted on both sides and cheese melts, 5 minutes.

FIG AND GRUYERE GRILLED CHEESE

Steps:

• Heat skillet on medium-low.
• Butter one side each of both slices of bread, then spread the opposite side of one slice with fig jam, and the other slice with goat cheese.
• Place jam-covered slice of bread butter-side down on the heated skillet. Top with slices of Gruyere, and sprinkle with salt and pepper.
• Place the other slice of bread on top, goat cheese side down.
• Cook until the browned on the bottom, approximately 4 minutes. Carefully flip the sandwich and continue to cook until the opposite side is browned and the cheese is melted, about 4 more minutes.
• Slice in half and serve immediately.

GRILLED HAM AND LE GRUYèRE

Steps:

• Heat a large skillet over medium heat.
• Brush bread on both sides with butter, then layer a slice of Le Gruyère and a slice of ham between each pair of bread slices.
• Place sandwiches in the skillet and cook, covered, until well browned on the bottom, about 3 minutes.
• Flip sandwiches and continue to cook until they are browned on the other side and the cheese is thoroughly melted and beginning to ooze out of the bread, 3 or 4 minutes more.

GRILLED CHEESE, HAM AND APPLE SANDWICH

Steps:

• Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere. , To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Layer ham and apple slices over Brie; top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

HAM & CARAMELIZED ONION GRILLED CHEESE

Steps:

• Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat.
• Add onion, sugar and salt to skillet; cover.
• Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.
• Stir together mustard, horseradish and honey; set aside.
• Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread.
• Place about 2 T onions on top of the ham, then place 1 slice cheese on top of the onions.
• Place 4 remaining bread slices over cheese.
• Spritz both sides of sandwich with nonstick cooking spray and cook in nonstick skillet over medium heat for 5-8 minutes or until cheese has melted, turning halfway through.
• Serve with mixed greens on the side, if desired.

GRILLED HAM AND CHEESE SANDWICH

Steps:

• To assemble the sandwiches, butter both sides of each bread slice. Lay ham and cheese on one slice and cover with the another slice. Trim the crusts off the sides.
• Heat a saute pan over medium-low heat, then fry the sandwiches until the cheese starts to melt and the sandwiches are golden brown, about 3 minutes on each side. You may need to add more butter to the pan.
• Remove the sandwiches to paper towels to drain, let them cool for 1 minute, then cut into quarters diagonally and serve 3 quarters each per serving.

GRILLED HAM AND GRUYERE SANDWICHES

Steps:

• Spread one side of each bread slice with the butter.
• On a clean work surface, place 4 slices buttered-side down.
• Divide the cheese and ham among those 4 slices.
• Place the remaining 4 slices of bread on top, buttered-side up.
• Heat a grill pan or a 12-inch skillet with a lid over medium heat until warm. Place the sandwiches in the skillet (in batches if necessary) and cook, covered, 3 to 5 minutes on each side, or until cheese melts and bread is golden brown.
• Cut each sandwich in half; slide in 1 or 2 tomato slices and serve hot.

GRILLED CHEESE AND PEPPERONI SANDWICH

Steps:

• Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in a large cast-iron skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.
• To assemble sandwiches, top toasted side of 4 bread slices with pepperoni; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

CHEDDAR AND GRUYERE GRILLED CHEESE SANDWICH RECIPE | TASTING TABL

Steps:

• In a food processor, combine the cheddar and Gruyère and pulse until a smooth paste forms. Transfer to a mixing bowl and fold in the chives and black pepper.
• Place bread on a clean work surface. Spread a thin layer of the mayonnaise on one side of each piece of bread. Flip 2 of the slices so that the mayonnaise side faces down and use a rubber spatula or a butter knife to evenly spread the cheese over the 2 slices. Close the sandwiches with remaining 2 slices of bread, leaving the mayonnaise side facing up.
• Place a large nonstick skillet over medium heat. Add sandwiches and cook, flipping sandwiches occasionally until golden brown and crispy on both sides, about 6 to 8 minutes. Transfer sandwiches to a cutting board and allow to rest for a minute before slicing in half. Serve.

GRILLED HAM, CHICKEN, AND GRUYERE SANDWICHES

Steps:

• Split each chicken breast in half lengthwise to form 2 cutlets. Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle the chicken evenly with pepper. Add the chicken to the pan; cook 4 minutes on each side or until done.
• Remove the chicken from the pan. Wrap 1 prosciutto slice around each chicken cutlet.
• Return the pan to medium heat. Coat the pan with cooking spray. Spread one side of each bread slice evenly with 1/2 tsp butter. Place 4 bread slices, buttered side down, in the pan. Top each bread slice in the pan with 2 tbsp cheese; toast the bread for 2 minutes or until the underside is toasted and the cheese melts. Remove the bread from the pan. Recoat the pan with cooking spray. Place the remaining 4 bread slices, buttered side down, in the pan. Toast 2 minutes or until toasted. Remove from the pan.
• Top each cheese-topped bread slice with 1 chicken cutlet. Spread 1 1/2 tsp mustard over the untoasted side of each remaining bread slice.
• Combine arugula, shallots, and juice in a bowl; toss. Divide the mixture evenly among the sandwiches; top each sandwich with 1 bread slice, mustard side down.