Ham And Spinach Sandwich With Raspberry Food

MONTE CRISTO SANDWICH (HAM CHEESE FRENCH TOAST)

Steps:

• Lightly whisk egg, milk and a generous pinch of salt in a flat bowl.
• Spread 2 slices of bread with mayonnaise.
• Top with ham, then cheese, then sandwich with remaining slices of bread. Press down firmly.
• Melt butter in a skillet over medium heat.
• Dip each side of the sandwiches briefly in the egg mixture, then place in skillet.
• Cook the first side, pressing down with an egg flip, for 3 minutes or until deep golden brown.
• Flip and cook the other side for 3 minutes, pressing down firmly with the egg flip, until golden brown and the cheese is melted.
• Serve immediately, while hot!

RASPBERRY, HAM & SPINACH SANDWICH

Steps:

• Mix mayo and preserves. Spread evenly onto bread slices.
• Top 1 of the bread slices with spinach, onion, ham and Singles; cover with remaining bread slice.

HAM AND SPINACH SANDWICH WITH RASPBERRY

Steps:

• Combine the mayonnaise and raspberry preserves together. Spread evenly on one side of both bread slices. Top one of the bread slices with the spinach, sliced onion, the ham and american cheese; cover with the remaining bread slice.

SPINACH TEA SANDWICHES

Steps:

• Combine green onions through sour cream.
• Spread thinly on bread to make sandwiches.
• Cut off crusts and cut into squares or use a cookie cutter.
• Optional - sprinkle with paprika.

SPINACH AND HAM PIE

Steps:

• To make the pastry, combine the butter and cream cheese in a food processor or standing mixer. Process until combined. Add the cream and process until combined. Add the flour and 1 1/2 teaspoons of the salt and process until just combined and a ball forms. Turn it out onto a floured surface, divide into 2 pieces, and form into discs. Cover in plastic wrap and refrigerate for at least 30 minutes.
• Meanwhile, preheat the oven to 350 degrees.
• Place the spinach in a large pot over medium-high heat. Cover and cook, stirring occasionally, until all the leaves are wilted, 4 to 5 minutes. Remove from the pot and set in a colander to drain until cooled. Squeeze it dry and chop; you should have 2 cups.
• Meanwhile, place the olive oil and onion in a medium-size skillet over medium heat. Cook, stirring, until the onion is translucent, about 4 minutes. Cool slightly.
• In a large bowl, combine the ricotta cheese, Parmesan cheese, 2 of the eggs, 1 1/2 teaspoons of the remaining salt, and the pepper. Stir in the spinach, onion, and ham, if desired.
• On a lightly floured surface, roll out 1 piece of dough to fit a 9-inch pie plate. Trim the dough edge to hang 1/4 inch over the sides. Spread the spinach mixture evenly over dough. Roll out the second piece of dough and drape over the spinach. Trim the dough to hang over the bottom crust by 1/2 inch. Fold the top crust over and inside the bottom.
• Using your fingers, crimp the dough to seal. Cut a few vents in the top. Beat the remaining egg with a little water and brush lightly over the pie. Bake the pie for 1 hour or until it is golden brown. Let rest for 15 minutes before cutting and serving.