Grilled Ham And Gruyere Cheese Sandwiches Recipes

MINI GRILLED GRUYERE AND HAM SAMMIES WITH CORNICHONS

Steps:

• In a food processor, finely chop 2 cups cornichons until they are a coarse paste.
• Spread one side of each piece of bread with Dijon. Top each piece of bread with a slice of Gruyere. Place the ham on half of the pieces of the bread and cheese. Spread the cornichon paste on the other half of the pieces of bread and cheese.
• Preheat a griddle or saute pan.
• Close the sandwiches and press to secure. Butter the outsides of all the pieces of bread.
• Place the sandwiches on the griddle or pan and cook until the bread is golden brown, 3 to 4 minutes. Turnover and repeat this process.
• When the sammies are golden brown and crisp on each side, remove them from the griddle and neatly cut the crusts off the bread. Cut each crustless sandwich into 8 neat mini sammies.
• Top each mini sammie with a cornichon half and secure it with a toothpick.

GRILLED HAM AND LE GRUYèRE

Steps:

• Heat a large skillet over medium heat.
• Brush bread on both sides with butter, then layer a slice of Le Gruyère and a slice of ham between each pair of bread slices.
• Place sandwiches in the skillet and cook, covered, until well browned on the bottom, about 3 minutes.
• Flip sandwiches and continue to cook until they are browned on the other side and the cheese is thoroughly melted and beginning to ooze out of the bread, 3 or 4 minutes more.

GRILLED HAM, CHEESE AND PICKLE SANDWICHES

Steps:

• Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl. Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.
• Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes. Add 1 tablespoons butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.

GRILLED HAM-AND-GRUYERE-CHEESE SANDWICHES

Steps:

• Butter 4 slices rye bread; place 2 slices, buttered side down, on a work surface. Top each with 2 slices ham and 1/2 cup grated Gruyere cheese. Top with 2slices bread, buttered side up. Cook in a skillet over medium until sandwiches are lightly toasted on both sides and cheese melts, 5 minutes.

GRILLED HAM AND CHEESE SANDWICH

Steps:

• To assemble the sandwiches, butter both sides of each bread slice. Lay ham and cheese on one slice and cover with the another slice. Trim the crusts off the sides.
• Heat a saute pan over medium-low heat, then fry the sandwiches until the cheese starts to melt and the sandwiches are golden brown, about 3 minutes on each side. You may need to add more butter to the pan.
• Remove the sandwiches to paper towels to drain, let them cool for 1 minute, then cut into quarters diagonally and serve 3 quarters each per serving.

CROQUE MONSIEUR (FRENCH HOT HAM AND CHEESE SANDWICH)

Steps:

• Preheat oven to 200°C/390°F (180°C fan).

GRILLED HAM AND CHEESE WITH PEARS

Steps:

• Layer 4 slices of sandwich bread with 8 ounces Gruyere or other melting cheese, 1 thinly sliced pear, and 8 ounces thinly sliced deli ham; top each with bread.
• Heat a large skillet over medium heat. Spread outside of both bread slices with butter. Cook sandwiches in batches, if necessary, until golden and cheese is melted, flipping once, 3 to 5 minutes per side. Cut sandwiches in half and serve hot.

GRILLED HAM AND GRUYERE SANDWICHES

Steps:

• Spread one side of each bread slice with the butter.
• On a clean work surface, place 4 slices buttered-side down.
• Divide the cheese and ham among those 4 slices.
• Place the remaining 4 slices of bread on top, buttered-side up.
• Heat a grill pan or a 12-inch skillet with a lid over medium heat until warm. Place the sandwiches in the skillet (in batches if necessary) and cook, covered, 3 to 5 minutes on each side, or until cheese melts and bread is golden brown.
• Cut each sandwich in half; slide in 1 or 2 tomato slices and serve hot.

CROQUE-MONSIEUR: CLASSIC FRENCH GRILLED CHEESE

Steps:

• Gather the ingredients. Position a rack 6 to 8 inches from the broiler and set the oven to broil.
• Trim the crusts off of the bread, making the slices as square as possible.
• Spread both slices of bread with butter.
• Flip bread over and spread them lightly with Dijon mustard.
• In a bowl, combine the cheese and half of the béchamel sauce, and mix until the cheese is fully coated.
• Spread half the cheese mixture evenly onto one slice of bread (on the mustard side, not the butter side). Lay the sliced ham atop the other slice.
• Press both halves of the sandwich together.
• Spray a bit of cooking spray onto the surface of a nonstick pan. Heat the pan over medium heat until the oil is hot and glistening but not quite smoking.
• Place the sandwich into the pan and cook for about 2 minutes, or until the bottom of the bread is a nice shade of golden-brown.
• Use a nonstick spatula to flip the croque-monsieur over. Lower the heat a bit and cover the pan. Cook for another minute or two, or until the second slice of bread is also golden brown, and the cheese inside the croque-monsieur is fully melted.
• Transfer the sandwich to a cutting board. Top with the remaining cheese mixture, then spoon the other half of the béchamel over the top.
• Place sandwich on a sheet tray and broil the sandwich, béchamel-side up, until the top of the sandwich is nicely browned, 1 to 3 minutes. Serve right away.