Its A Gouda Hot Ham Sandwich Recipes

GRILLED HAM AND GOUDA SANDWICHES WITH FRISéE AND CARAMELIZED ONIONS

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
• Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
• Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

TOASTED HAM AND GOUDA SANDWICHES

Steps:

• Arrange the bread slices on a cutting board or counter top. Spread all slices with mustard-mayo sauce. Sprinkle 4 of the slices with the fresh chives; add ham, tomato and cheese.
• Cover these four slices with the remaining bread slices, putting the sauce side down.
• Using one of the tablespoons of butter, spread it over the tops of the sandwiches.
• Heat a large skillet over low heat and melt the remaining two tablespoons of butter. Place the sandwiches, butter side up, into the skillet and cook for 3 to 4 minutes or until toasted.
• Turn the sandwiches over. Cook until toasted and the cheese is melted.

IT'S A GOUDA! HOT HAM SANDWICH

Steps:

• If using a strong onion or shallot, peel and soak in ice water. Preheat oven to 425 degrees.
• Slice roll almost in half and lay open on a baking sheet.
• Combine mustard, honey and cayenne in small bowl, then spread on both halves of roll.
• Layer ham across both halves of roll, spread preserves over ham.
• Dice shallot and sprinkle over preserves, then top with cheese.
• Place in hot oven until cheese melts, about 3-4 minutes.
• Fold to close sandwich before serving. Enjoy warm or wrap tightly to serve later.

GRILLED HAM AND GOUDA SANDWICH WITH LEFTOVER EASTER VEGGIES

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.

HOT HAM SALAD SANDWICHES

Steps:

• Mix salad dressing and chili sauce, then mix with the rest of the ingredients.
• Fill buns; wrap each in foil; and bake at 400 degrees for 20-30 minutes.

HOT HAM SANDWICHES

Steps:

• Preheat oven to 350 degrees. Hollow out the rolls, leaving a bread shell. Stir together the ham, cheese, green onion, tomatoe and mustard. Spoon into rolls; slightly compressing the top and bottom to press the mix into both top and bottom hollows. Wrap each roll loosely in foil and bake for 20 minute.