Ham And Chutney Sandwiches Food

HONEY HAM SANDWICH

Steps:

• For the biscuits: Preheat the oven to 475 degrees F.
• Sift together the flour and salt into a large bowl. Add the butter and shortening and cut together with a pastry cutter. Gently stir in the buttermilk using a fork. Knead the mixture a few times with your hands until the dough comes together.
• Tip the dough onto a floured surface and roll out to about 1/2 inch thick. Using a 3-inch round cutter, cut out 12 biscuits and transfer to a baking sheet.
• For the topping: Brush the biscuit tops with 2 tablespoons of the melted butter and bake until golden, 13 to 15 minutes. Allow the biscuits to cool slightly, 4 to 5 minutes.
• Meanwhile, whisk together the honey, Dijon, parsley and remaining 8 tablespoons melted butter in a small saucepan over medium heat. Bring to a simmer and remove from the heat.
• For the sandwiches: Preheat the broiler.
• Split the biscuits in half and return to the baking sheet cut-side up. Brush the cut sides with the honey butter. Place 2 halved ham pieces on the bottom of each biscuit and top each with a slice of cheese. Broil until the cheese is melted, 1 to 2 minutes. Carefully remove from the oven and pour over the remaining honey butter. Place the tops on the biscuits and serve.

HAM AND CHUTNEY SANDWICHES

Steps:

• Split the french rolls or bread slices in half, sandwich fashion.
• Spread each of four bread slices with one-and-a-half tablespoons of mustard and spread each of the remaining slices with one tablespoon of mayonnaise.
• Cover half of the mustard-smeared bread slices with a quarter of the ham slices and top each serving with one tablespoon of chutney. Cover with the mayonnaise bread slices and press to seal.

GRILLED HAM, CHEDDAR AND CHUTNEY SANDWICH

Steps:

• Heat griddle or 12- inch nonstick skillet over medium heat.
• Spread butter on one side of each bread slice. Spread a heaping tablespoon of the chutney on unbuttered side of 4 of the bread slices. Top each with one-fourth of the cheese and ham. Top with remaining bread slices, buttered side up.
• Place sandwiches in skillet. Cook uncovered about 3 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; cook 3 minutes longer or cheese is melted and sandwich is golden brown.

MAKE-AHEAD HAM AND CAPRESE PICNIC SANDWICH

Steps:

• Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside.
• Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else.
• Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap.
• Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve.

HAM AND CHEESE CROISSANT SANDWICHES

Steps:

• To serve cold: Cut croissants in half horizontally.
• Spread bottom halves with mustard. Top with ham, cheese and lettuce.
• Spread chutney over cut sides of croissant tops and place on top.
• Eat!
• To serve warmed: Preheat oven to 375° (190°C).
• Cut croissants in half horizontally.
• Spread bottom halves with mustard. Top with ham and cheese (omit lettuce).
• Spread chutney over cut sides of croissant tops; place on top of bottoms.
• Place on baking sheet.
• Bake in centre of oven for 10 minutes.

CRANBERRY CHUTNEY FOR HAM

Steps:

• Combine and chill.