Grilled Cheese And Black Forest Ham Recipes

THE ULTIMATE GRILLED CHEESE AND HAM SANDWICH WITH SAVORY PICKLE AND CHEESE SPREAD

Steps:

• Toss all the ingredients, except the shredded cheese and pickles, into a food processor and process until it's a creamy sauce.
• Add the pickles and shredded cheese to the processor. Pulse the mixture until the cheese and pickles are incorporated into the sauce. Set aside.
• Butter one side of each piece of bread and roll up the ham. Why roll the ham? This gives the cheese a chance to melt in between all of the delicious Eckrich Black Forest Ham slices.
• Spread a layer of the savory pickle and cheese spread on the opposite sides of the buttered bread slices. Lay out a couple of layers of the rolled ham onto 1 slice of the bread with the cheese spread on it. Spread a bit more of the cheese spread over the ham rolls, and top it with another slice of bread (cheese spread side toward the ham).
• Heat up a non-stick pan to medium heat. Grill each side of the sandwich. You're looking for a nice brown color on the bread. Remove the sandwich from the heat.
• Sprinkle the grated Havarti onto the heated pan (make sure the cheese is the size of one piece of bread). Keep a close eye on the cheese so it doesn't burn. You'll want the bottom of the cheese to be a very light brown on the bottom. When the cheese reaches that point, place the sandwich on top of the cheese and grill until the cheese crisps up and adheres to your sandwich.
• Remove from heat and enjoy!

HAM AND BRIE SANDWICH

Steps:

• Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
• Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.

GRILLED CHEESE AND BLACK FOREST HAM

Steps:

• In a medium bowl, lightly beat together the eggs, mustard, tarragon, and pepper.
• Dip each bread slice into the egg mixture, making sure that both sides are thoroughly coated.
• Put dipped slices on a plate and set aside.
• In two large sauté pans, melt one tablespoon butter in each over medium-high heat.
• Add four bread slices to each pan.
• Cook until the undersides are dark golden brown, about four minutes.
• Turn slices and place four slices of cheese and one slice of ham on each of the four slices of bread.
• (You may need to fold the ham slices in half to fit the bread.) Cover with the other four bread slices, placing the cooked side down over the cheese and ham.
• (You will now be using only one pan.) Cover the pan and cook for two to three minutes or until the bottom sides of the bread are browned.
• Using a spatula, turn the sandwiches, press to flatten slightly, and cook 2 to 3 minutes more, or until bread is toasted and cheese is melted.
• Cut in half and serve immediately.
• If desired, serve a little extra Dijon-style mustard on the side.

GRILLED HAM AND SWISS SANDWICHES

Steps:

• Spread 1 side of each bread slice with mustard. Divide half of cheese and all of ham between 2 bread slices; top with remaining cheese. Tuck in cheese and ham around edges. Sprinkle each with 1/2 teaspoon dill. Top with remaining bread, mustard side down, to form sandwiches.
• Whisk egg and remaining 3 teaspoons dill in 9-inch pie dish. Brush both sides of sandwiches with egg mixture.
• Melt butter in medium skillet over medium heat. Add sandwiches; cover. Cook until sandwiches are golden and cheese melts, about 6 minutes per side. Cut in half diagonally and serve.