California Bartlett Pear Ham And Cheese Sandwich Recipes

BAKED HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 350 degrees. Cut aluminum foil into pieces large enough to hold each sandwich.
• Whisk or beat the butter with the mayonnaise, mustard, onion powder and poppy seeds.
• Spread sauce on both sides of each bun, if desired, sauce quantity may be doubled, and more can be used, although not all of it will be required.
• Place ham slices on the bottom side of each bun. Put cheese slices evenly on top of ham.
• Replace bun tops, wrap in foil.
• Bake sandwiches, on a sheet tray, for up to 25 minutes, unwrap and serve.
• If desired, buns may be frozen thoroughly, and baked at 350 for 1 hour, up to 1 month later.

GRILLED HAM AND CHEESE SANDWICH WITH FRESH PEARS

Steps:

• Combine the first six ingredients and spread onto one side of each of the four slices of bread.
• To assemble the two sandwiches: On top of 2 slices of bread, with the mustard-mayo combination side up, layer the ingredients as follows: cheese, ham, pear, cheese - and then top with the remaining slices of bread, with the mustard-mayonnaise side down.
• Next, thinly butter the outsides of both sandwiches.
• Grill for 2-3 minutes over medium heat, cooking until golden brown. Turn and cook on the other side for another 2-3 minutes.

CHEDDAR WITH SMOKED HAM, POACHED PEAR, AND MUSTARD

Steps:

• In a saucepan, combine the sugar, vinegar, 2/3 cup water, star anise, peppercorns, cloves, peperoncino, and cinnamon stick, and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pears, bring back to a simmer, and cook for 2 to 3 minutes, until tender. Remove from the heat and cool in the liquid. Unless used right away, transfer the pears and juices to a container. (Keeps in the refrigerator for 1 to 2 weeks.)
• Preheat a sandwich press according to the manufacturer's specifications (see Note, page 96). Place 1 slice of cheese on each of 4 slices of bread. Top with the ham, followed by 4 to 6 slices of pear and the walnuts, if using. Season with pepper and top with the remaining cheese. Spread the mustard on the remaining slices of bread, close the sandwiches, and place in the sandwich press (no need to butter the press or the bread). Close the lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature: the cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up). Once cooked, remove, cut into halves, and serve.