Easter Leftover Sandwich Recipes

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GRILLED HAM AND GOUDA SANDWICH WITH LEFTOVER EASTER VEGGIES



Grilled Ham and Gouda Sandwich with Leftover Easter Veggies image

Whether celebrating a holiday or just another Saturday night, a meal with my chef father-in-law always means leftovers. I love it, don't get me wrong! It's just a matter of coming up with ways to use them all. The beautiful thing about his Easter meal is that everything is so simply prepared. A beautiful roasted ham (locally sourced from a Maryland farm just down the street from their house), lightly dressed green vegetables and a crisp white wine; it's a blissful welcome to spring. Making great use of what was already in-house, I whipped up an amazing dinner that really captured the bright flavors of the previous night's meal. I dressed up a vegetable medley with simple lemon-dill vinaigrette while my favorite sandwich secret weapon - red pepper jelly - worked its magic on a grilled ham and Gouda sandwich.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 thick slices good-quality bread
4 tablespoons mayonnaise
4 tablespoons red pepper jelly
10 to 12 slices leftover roast ham (about 1 pound total)
1/2 pound Gouda, thinly sliced
Juice of 1 lemon
1 tablespoon fruit preserves, such as apricot or peach
2 tablespoons chopped fresh dill
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
4 cups roughly chopped (as needed) prepared green vegetables, such as asparagus, zucchini or peas

Steps:

  • Place a large skillet or griddle pan over low heat. Lay out the slices of bread on a work surface and spread a thin layer of mayonnaise over each one. Flip each slice over and spread a thin layer of red pepper jelly over each one. Build the sandwiches by dividing the ham and Gouda among four of the slices and closing them so that the mayonnaise is on the outside.
  • Place the sandwiches in the skillet and cook, turning once, until golden brown and heated through.
  • While the sandwiches are toasting, in a large bowl whisk together the lemon juice, preserves, dill, olive oil and some salt and pepper. Toss the green vegetables with the dressing and reserve. Cut the sandwiches on a bias and serve warm along with the vegetable salad.

THE ULTIMATE LEFTOVER HAM SANDWICH * CHRISTMAS/EASTER *



The Ultimate Leftover Ham Sandwich * Christmas/Easter * image

Another family fav using holiday leftovers. There are variations depending on preferences(for instance DH won't eat mustard or mayo - I know weird, huh?) but I am posting the full nine yards and the way I like it. Adjust according to your tastes, but try it this way if you can, it is DA BOMB! ** I have used mashed potatoes in place of the stuffing when we ran out of stuffing....still good. ***NOTE- I use my Recipe #259563 not pie filling.

Provided by Mommy Diva

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 12

2 -3 slices honey-baked ham, as much as desired
2 slices bread (I prefer a wheat and grain like Poulsbo for this)
mayonnaise, to taste (optional)
mustard, to taste
cream cheese, to taste
2 -3 ounces apple pie filling, to taste (Drunken Apples - Like Famous Dave's is my preference or applesauce could be subbed if you have no sliced baked apples)
2 -3 ounces baked beans, to taste (lightly smashed so they stay on if desired, Dad's recipe preferred)
1 -2 slice cheddar cheese
2 -3 slices tomatoes
2 leaves romaine lettuce (or preferred lettuce as desired) (optional)
2 -3 ounces mashed potatoes, to taste
2 -3 tablespoons ham gravy, to moisten potatoes if desired (optional)

Steps:

  • On one slice of bread mix a bit of mayo (if used) and mustard to lightly cover bread.
  • Layer ham, baked beans, cheddar, mashed potatoes and spoon desired amount of gravy (if desired to moisten) then spoon a small amount of cinnamon apples on top (although order isn't terribly important).
  • Top with tomato and lettuce.
  • Spread cream cheese on final piece of bread.
  • Enjoy (grab a napkin and maybe a fork in case it gets messy!) ;).

Nutrition Facts : Calories 411.5, Fat 11.6, SaturatedFat 6.5, Cholesterol 30.5, Sodium 905.1, Carbohydrate 64.2, Fiber 5.4, Sugar 17.2, Protein 15

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