Ham And Swiss Sandwich With Dill Spread Recipes

HOT HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
• Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

HAM REUBEN SANDWICH WITH RUSSIAN HORSERADISH SAUCE

Steps:

• Combine all ingredients listed for the sauce. (Start with 1 tsp of horseradish, and add more to taste.) Let sit.
• In a skillet, melt 1/2 tsp butter over medium heat. Add a sandwich size portion of the ham to the skillet. Move the ham slices around in the pan, turning frequently until warm.
• Move the ham to the side of the skillet. Lightly butter one slice of the rye bread. Spread some of the horseradish sauce on the other side. Place the bread buttered side down into the skillet.
• Place two slices of cheese on top of the bread. Top with the heated ham, more horseradish sauce and a portion of sauerkraut.
• Top with another sauced and buttered piece of rye bread, buttered side UP.
• When the bottom of the sandwich is brown and the cheese is slightly melted, carefully flip the sandwich with a spatula. Cook until the other side is browned.
• *Repeat this process for more sandwiches.
• Transfer to a cutting board or plate, and cut. Serve warm with a dill pickle and chips.
• Refrigerate any sauce leftovers.

HAM, APPLE, AND SWISS PANINI

Steps:

• Preheat panini press (alternatively, you can use a grill pan or skillet if you don't have one).
• Spread 1/2 tablespoon of butter on each slice of bread. Flip bread over.
• In a small bowl, mix mayonnaise (2 tablespoons) and dijon mustard (2 tablespoons) together. On the non-buttered side of the bread, spread 1/2 tablespoon of mixture on each slice.
• On four slices of bread, stack the ham, apple slices, and swiss cheese evenly in that order. Flip the remaining slices of bread butter side up on top to complete the four sandwiches.
• Add the sandwiches one or two at a time (depending on how big your panini press is) to the press, pressing down firmly for 5 seconds and leaving it to cook for approximately 3 minutes, or until golden brown on the outside and the cheese is melted on the inside.
• Serve hot off the press!

HAM AND SWISS SANDWICH WITH DILL SPREAD

Steps:

• In a small bowl, combine mayonnaise, mustard, lemon juice, and dill. Season with salt and pepper; set dill spread aside.
• Place cheese on both slices of bread; top with dill spread. Place ham and lettuce on one slice; top with other slice. Refrigerate, wrapped in parchment or waxed paper, up to overnight.

HOT OPEN-FACED HAM, SWISS CHEESE, AND MUSHROOM SANDWICHES

Steps:

• In a small bowl whisk together the mayonnaise, the mustard, the dill, and salt and pepper to taste. In a skillet cook the mushrooms in the oil over moderately high heat, stirring occasionally, for 5 minutes, or until the liquid the mushrooms give off is evaporated, and remove the skillet from the heat. On a baking sheet spread one side of each slice of toast with half the mayonnaise mixture, top each toast with a slice of the ham, half the mushrooms, a slice of the Swiss cheese, half the onion, and salt and pepper to taste, and broil the sandwiches under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until the cheese is melted and browned lightly.

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.