HAM AND SPINACH SANDWICH WITH RASPBERRY
Make and share this Ham and Spinach Sandwich With Raspberry recipe from Food.com.
Provided by lets.eat
Categories Lunch/Snacks
Time 7m
Yield 1 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 329.3, Fat 12.6, SaturatedFat 4.5, Cholesterol 17.4, Sodium 623.6, Carbohydrate 46.6, Fiber 4.6, Sugar 14.2, Protein 10.4
RASPBERRY, HAM & SPINACH SANDWICH
Raspberry preserves add a sweet touch to this sandwich with smoked ham, KRAFT Singles, fresh spinach and cheese.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 1 serving.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
SPINACH AND HAM PIE
For a delicious vegetarian version of this pie, simply omit the ham.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
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.
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