Grilled Ham And Le Gruyère Food

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 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.

SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA

Steps:

• Preheat the oven to 400˚. In a large bowl, whisk the eggs, heavy cream, gruyere, a big pinch of salt and a few grinds of pepper until foamy.
• Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion and the potatoes and cook, stirring, until the onion is translucent and the potatoes are fork-tender, about 12 minutes. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a rubber spatula so the eggs flow to the bottom of the pan. Cook until the frittata is half set, 2 to 3 minutes, then sprinkle in the ham.
• Transfer the skillet to the oven and bake until the frittata is puffed and golden, 10 to 12 minutes. Sprinkle with the Parmigiano-Reggiano and chives and serve with sour cream.

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.

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.

HAM, GRUYERE AND APPLE PANINI

Steps:

• In a 12-inch skillet, melt the butter over medium heat. Add the apple slices and thyme. Cook, stirring occasionally, until the apples are slightly soft, about 4 minutes. Cool for 5 minutes.
• Preheat a panini press. Spread each bread slice with 1 tablespoon mustard. Arrange 1/4 cup of cheese on each of 4 bread slices and top with 2 slices of ham. Divide the apple mixture evenly on top of the ham. Add the remaining cheese and cover with the remaining 4 bread slices. Grill in the panini press until the cheese has melted and the tops are golden and crispy, about 5 to 6 minutes.

SAVORY GRUYèRE BREAD WITH HAM

Steps:

• Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
• Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
• Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

SIZZLING HAM AND GRUYèRE OMELET

Steps:

• Using a whisk or a fork, beat the eggs in a small bowl until frothy.
• Heat the butter in an 8-inch nonstick skillet over medium heat. Add the ham and sauté for 1 minute, or until crisp.
• Pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs over the ham. Let the eggs cook and set for about 5 seconds.
• Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. After about 20 seconds, or when the eggs look cooked but are still moist, sprinkle the omelet with the Gruyère cheese.
• Using the spatula, fold the omelet in half. Cook the omelet for another 30 seconds, or until the cheese is melted. Tip the pan over a serving plate so that the omelet slides onto the plate bottom side up.