Ham Cheese Sandwiches With Dijon Food

HAM AND CHEESE CROQUE WITH DIJON

Steps:

• Heat oven to 400. Lay bread slices on a work surface. Lightly butter 3 slices and place butter-side-down on a baking sheet. Now spread them lightly with mustard.
• Distribute half the cheese over the mustard. Top each of the slices of cheese-covered bread with 2 slices prosciutto and cover each evenly with more grated cheese, reserving 1/4 cup cheese for final topping.
• Lay on the remaining 3 bread slices and press down gently. Spread each top slice with about 3 tablespoons béchamel. Sprinkle with reserved cheese.
• Bake until browned and bubbling on top, about 10 minutes. To serve, cut each sandwich in half diagonally or vertically to make 6 small sandwiches. Sprinkle with thyme and chives. Cut off crusts if desired. May also be cut into bite-size pieces.

HAM AND CHEESE SLIDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with aluminum foil and spray with cooking spray.
• Slice attached rolls in half widthwise with a serrated knife, keeping rolls connected, into a bottom and top 'slab.' Place bottom slab in the prepared pan.
• Layer about half the ham evenly over the bottom slab of rolls. Layer Swiss cheese evenly on top, and arrange remaining ham over the cheese. Cover with the top slab.
• Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Add mustard, poppy seeds, Worcestershire sauce, onion, salt, and pepper. Whisk to combine.
• Pour butter mixture evenly and slowly over the rolls. Spread over the tops using a spatula; some of the mixture will pool at the base of the rolls. Cover with aluminum foil and let stand at room temperature for 5 to 10 minutes.
• Bake in the preheated oven until cheese has melted, about 20 minutes. Uncover and continue baking until browned as desired, 3 to 5 minutes more. Slice into individual sliders.

EASY & DELICIOUS HAM AND DIJON SANDWICHES

Steps:

• Assemble ham and cheese onto the buns and set aside.
• Combine poppy seed, margarine, onion, Worcestershire sauce, and Dijon mustard into small sauce pan.
• Warm all ingredients on medium heat until margarine is melted.
• Spread the mixture onto each bun.
• Wrap each bun in aluminum foil.
• Bake for 15 minutes at 350 degrees Fahrenheit.
• Serve to grateful guests!
• Alternatively, you may freeze the unbaked sandwiches in the foil wrap, and remove as desired.
• If frozen, bake at 300 degrees Fahrenheit for 30 minutes.

HAM AND DIJON CROISSANT SANDWICHES

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine softened butter with the Dijon, chopped onion, and poppyseeds.
• Spread generously onto both (inner) sides of the split croissants.
• Place one slice each of ham and Swiss cheese into each croissant, and replace tops.
• Wrap each croissant or Hawaiian roll in a square of foil, sealing carefully. At this point sandwiches may be baked right away, or refrigerate or freeze (use a freezer bag) for later use.
• Bake in a preheated 350 F oven for 15-20 minutes, until hot. If frozen, bake at 300 F for about 25-30 minutes, until heated through.
• Serve hot, or at room temperature. Good sides are soup or salad, and fresh fruit for dessert.
• NOTE: If using mini-rolls, you may bake them in a buttered baking dish (no need to individually wrap).

DIJON MUSTARD AND FRENCH HAM SANDWICH

Steps:

• Begin by slicing each baguette into 3 sections. Cut each section in half horizontally. Layer each sandwich with desired amount of ham, mozzarella, lettuce, tomatoes, and mustard.
• To serve, plate on large dish and serve with French fries.

HAM & CHEESE SANDWICHES WITH DIJON

Steps:

• SPREAD 1 tsp. mustard on each slice of bread. Layer lettuce, tomato, ham and cheese on 4 slices bread. Cover with top half of bread slices, mustard side down. Cut in half and serve.

HAM AND CHEESE SANDWICHES

Steps:

• Slice loaf into 16 equal slices, cutting to but not through bottom of loaf.
• In a small bowl, combine butter, mustard and horseradish.
• Spread every other slice of the bread with this mixture, beginning with first slice, so the coated slices are facing each other. Imagine cutting the loaf to make sandwiches, and that will help you figure out which sides of the bread slices to coat.
• Fill the coated slices with one slice of ham, one slice of cheese and green pepper rings. Wrap well in plastic wrap and chill. To serve, cut between unfilled slices to form sandwiches.

CREAMY DIJON HOT HAM SANDWICHES

Steps:

• Heat oven to 400°F.
• Mix dressing and mustard; spread onto rolls. Fill with ham, tomatoes and Singles.
• Wrap individually in foil; place on baking sheet.
• Bake 10 min. or until heated through.

BAKED HAM AND CHEESE PARTY SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
• Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

BAKED HAM AND SWISS SANDWICHES WITH DIJON SPREAD

Steps:

• Melt margarine and add mustard, poppy seed, and onion flakes.
• Spread on top half of sliced buns.
• Layer meat and cheese on bottom half of buns and complete the sandwich.
• Cover with foil and and warm in oven, on low, until cheese is melted.