HOT HAM AND CHEESE SANDWICHES
Don't settle for ordinary ham and cheese sandwiches when you can make something deliciously different. The horseradish mustard dressing perfectly compliments the ham.
Provided by Lois
Categories Main Dish Recipes Pork Ham
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
- Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 23.8 g, Cholesterol 57.6 mg, Fat 21.7 g, Fiber 1.3 g, Protein 17.4 g, SaturatedFat 11.1 g, Sodium 714.9 mg, Sugar 3.4 g
HAM-AND-CHEESE BAGUETTE
For a delicious lunch any day of the week, try this ham-and-cheese baguette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 1 sandwich
Number Of Ingredients 4
Steps:
- Butter cut sides of baguette. On one half, layer ham and cheese. Sandwich with remaining half and serve.
3 CLASSIC FRENCH BAGUETTE SANDWICHES
Bring a little "oh la la" to lunch with these easy, essential recipes for classic French sandwiches on a baguette.
Provided by Unpeeled
Categories lunch
Number Of Ingredients 27
Steps:
- Slice the baguette in half lengthwise, almost all the way through, and open.
- Slather both sides with the butter. Layer with the ham and cheese. Close, press, and divide into two or three sandwiches.
- Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with olive oil.
- Slice the tomato slices in half, so they are in half moons. Slice the goat cheese into thin rounds, then slice them in half into half moons.
- If using, layer arugula, then ham onto the bottom of the sandwich. Then add alternating slices of tomato and goat cheese along the length of the sandwich.
- Sprinkle with herbes de Provence. Close the baguette, press, and divide into halves or thirds.
- Make the Vinaigrette: In a medium-sized mixing bowl, combine the parsley, vinegar, Dijon, salt, pepper, anchovies, shallot, and 2 tablespoons of olive oil. Whisk until emulsified.
- Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with the remaining 2 tablespoons of olive oil.
- To the vinaigrette, add the tuna, bell pepper, haricots verts, and arugula. Stir to mix well. The tuna will break apart somewhat.
- Spread the tuna mixture along the bottom half of the baguette. Layer the sliced hard-boiled egg and olives atop the tuna mixture.
- Sprinkle with herbes de Provence. Close the baguette, press hard, and let rest for 2 to 24 hours, preferably weighted down. Tip: Suggestions for weighing down the pan bagnat: the bottom of a cast-iron skillet, or sheet pan with heavy cookbooks on it. Slice into halves or thirds, and serve. Note: If the sandwich will rest for more than two hours, wrap it in plastic wrap and refrigerate. Before serving, allow to return to near room temperature.
HAM, CHEESE AND HERB BAGUETTE
This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads
Provided by Saturn
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the yeast in a large mixing bowl. Mix in the warm water and honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.) Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl.
- Sprinkle some flour over a working surface and gently knead the dough for several minutes. Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush the dough with 1 1/2 tablespoons of the olive oil. Scatter half the ham over the surface, pressing it gently into the dough. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough. Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough. Place in a well greased French bread pan (or on a well-greased cookie sheet) and cover with a clean tea towel.
- Make the second loaf.
- Preheat the oven to 450 degrees F.
- Place the two loaves of bread in a dry warm spot and let them sit, covered, for 15 minutes.
- Just before baking, lightly brush the loaves with the remaining 1 tablespoon of olive oil. Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 368.3, Fat 10.8, SaturatedFat 2.6, Cholesterol 19.1, Sodium 497.1, Carbohydrate 51.2, Fiber 2.3, Sugar 2.4, Protein 15.6
FRENCH HAM SANDWICH (JAMBON-BEURRE)
Provided by Olivia's Cuisine
Time 5m
Number Of Ingredients 4
Steps:
- Spread the butter on cut sides of the baguette.
- Add the cheese (if using) to the bottom slice and top with the ham. Top with the other slice of baguette.
- Cut the sandwich into two equal parts.
- Serve or refrigerate (wrapped in plastic) for up to one day!
HAM & CHEESE BAGUETTE TOAST
Part French toast, part melt ... kind of an open-faced Monte Cristo sandwich ... just add a salad for a quick & easy lunch or a light dinner! The recipe comes from Canadian Living Everyday Favourites.
Provided by CountryLady
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk first 5 ingredients together in a shallow bowl; dip bread into egg mixture to soak well.
- Melt half the butter in a large non-stick skillet over medium heat; fry half of the bread, turning once, until puffed & golden, about 5 minutes.
- Repeat with remaining butter & bread; arrange on a rimmed baking sheet.
- Divide ham over bread & top with cheese; broil until bubbly & melted, about 2 minutes.
Nutrition Facts : Calories 717.4, Fat 19, SaturatedFat 7.6, Cholesterol 195.7, Sodium 1958.8, Carbohydrate 102.4, Fiber 6.2, Sugar 0.9, Protein 31.7
HAM & SWISS MELTS
Who knew that the humble pickle could add so much pep to a grilled ham and cheese? Splitting the baguette four ways makes these a manageable size for devouring! -Louise Gilbert, Quesnel, British Columbia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cut baguette in half without slicing through completely. Arrange half of the cheese on bottom half. Top with pickles, ham and remaining cheese; sprinkle with paprika. Close sandwich; cut crosswise into four pieces., Transfer to an ungreased baking sheet. Bake at 350° for 12-15 minutes or until cheese is melted.
Nutrition Facts : Calories 492 calories, Fat 22g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 1004mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
HAM & CHEESE BAKE
Prepare this warming dish the day before, so all you need to do is pop it in the oven when you wake up
Provided by Emma Lewis
Categories Breakfast, Brunch
Time 1h
Number Of Ingredients 8
Steps:
- Grease the bottom of a deep 20 x 30cm baking dish with a little butter. Tear or cut the baguette into bite-size pieces, then arrange over the bottom of the dish. Tuck the ham pieces and grated cheese between the gaps. Whisk together the eggs, milk, cream and mustard and pour over the bread. Cover and chill for at least 3 hrs or preferably overnight.
- Heat oven to 180C/fan 160C/gas 4. Bake for 40-45 mins until the top is crisp and golden and the egg mixture is cooked through. If the topping browns a little too quickly, cover with foil for the remainder of the cooking time. Serve immediately.
Nutrition Facts : Calories 547 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 2.39 milligram of sodium
MARMALADE HAM, CHEESE, AND ARUGULA SANDWICH
This twist on the ham and cheese sandwich is a great way to use up that marmalade you keep getting every year during the holidays.
Provided by Kylee Newton
Yield Serves 2-3
Number Of Ingredients 8
Steps:
- Slice the baguette down the middle lengthways, leaving one edge still attached so you can open it like a hinge. Butter the top and bottom of the soft bread inside, then spread mustard on the top half and marmalade on the bottom half. Fold the ham and push in, then top with the cheese and arugula. Season and close the sandwich, gently squeezing it together as you slice it in half.
HAM AND CHEESE BREAKFAST STRATA
We usually enjoy a smoked ham sometime during the holiday season. Inevitably we always have leftovers and one of my favorite ways to use those up is this yummy...
Provided by Pallet and Pantry
Time 1h15m
Yield 10-12
Number Of Ingredients 14
Steps:
- **DISH CAN BE MADE A DAY AHEAD
- When ready to make:
- Preheat oven to 350. Grease a 9x13 casserole dish
- Add the bread crumbs to the bottom of the casserole dish.
- Layer on the ham, broccoli, onion, and cheese.
- Combine the milk and the eggs in a large bowl. Whisk until completely blended. Add in the dry mustard, paprika, and parsley. Mix until combined.
- Pour the egg mixture evenly over the casserole.
- Combine more bread crumbs and melted butter in a small bowl. Stir until coated. Add in remaining cheese. Sprinkle over the casserole.
- Bake the casserole for 1 hour or until a toothpick inserted in the center comes out clean. Remove from casserole from the oven and let sit for 5 minutes before serving.
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