Roasted Vegetable Ham And Turkey Melts Recipes

THE MUNROE MELT

Steps:

• Preheat the oven broiler. Line a baking sheet with aluminum foil.
• Open the sandwich roll onto the prepared baking sheet. Spread the mustard-mayonnaise blend on one half of the roll and top with the turkey, Swiss cheese, and ham.
• Spread 1 tablespoon of mayonnaise on the other half of the roll and top with the roast beef, tomato slices, and Muenster cheese.
• Broil the sandwich open-faced until the cheese melts and begins to bubble and the ham begins to crisp around the edges. Remove the sandwich from the oven and put both sides together.

HAM WITH VEGETABLES

Steps:

• Place cooking rack in pressure cooker. Add the potatoes, beans, carrots, broth, onion and salt. Place ham over vegetables. Close cover securely; place pressure regulator on vent pipe., Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 4 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced.

SLICED HAM WITH ROASTED VEGETABLES

Steps:

• Grease two 15x10x1-in. baking pans with cooking spray. Add potatoes, carrots, turnip and onion; generously coat with cooking spray. Bake, uncovered, at 425° until tender, 25-30 minutes. , Arrange ham slices over the vegetables. In a bowl, combine concentrate, brown sugar, horseradish and orange zest. Spoon over ham and vegetables. Bake until the ham is heated through, about 10 minutes longer. Sprinkle with pepper.

ROASTED VEGETABLE, HAM, AND TURKEY MELTS

Steps:

• Heat broiler. Put mushrooms in a single layer on a baking pan, season with salt and pepper, and drizzle lightly with olive oil. Place pan under broiler until mushrooms brown around edges, 2 to 4 minutes. Transfer mushrooms to a large bowl; set aside. Using same pan, repeat process with tomatoes until they are soft, 3 to 4 minutes. Repeat with onions, until they are tender, 6 to 8 minutes. Repeat with peppers, until skins start to blister, 6 to 8 minutes. When peppers are cool enough to handle, remove skin and stems; cut into 1-by-2-inch pieces. Combine all vegetables in a bowl, and toss with parsley. Season with salt and pepper, and set aside.
• Halve bread lengthwise. Spread mustard on both sides; layer with roasted vegetables. Arrange turkey and/or ham over vegetables; top with cheese. Place on baking pan; transfer to broiler until warmed through and cheese is melted, about 2 minutes. Serve.