Baked Ham Cheese Sandwiches Recipe:-These toasty sandwiches made an appearance at many of our game-day gatherings and casual get-togethers over the course of twenty years and three houses. However, for whatever reason, they slipped my mind until this year when I came across them again. Having neglected entertaining for the last eighteen months or so, I brought back the premade sandwiches, which were adapted from an old Junior League cookbook, as a much-loved supper.
Baked Ham Cheese Sandwiches Recipe
They make a filling dinner when served with a side salad or bowl of soup, but they take on a slightly different vibe for lunch. Ease of preparation and scalability make this recipe perfect for feeding a large group of people or providing a dinner for a friend in need. The bunwiches are useful for quick meals or robust snacks for kids, as well as for preparing a quick supper for a couple. They also freeze nicely.
INGREDIENT
- ½ cup (1 stick) butter, softened
- ¼ cup (60g) Dijon mustard
- ¼ cup minced onion (I use yellow)
- 2 teaspoons poppy seeds
- 8 slices ham (or a little over a ½ pound of chipped ham)
- 8 slices Swiss cheese
- 8 slices Muenster cheese
- 8 round sandwich rolls, split (brioche, sesame-topped, or whatever you prefer)
- Fresh black pepper to taste
INSTRUCTIONS
You should combine the butter, mustard, onion, and poppy seeds in a small bowl and whisk them together until they are completely integrated. Two sides of the buns should each have an equal amount of the Dijon mustard mixture spread on them.
Using the bottom half of each bun, place a slice of one of the cheeses, either the Swiss or the Muenster cheese, whichever you like. Position the gammon on top. A slice of the other cheese should be placed on top after the black pepper has been sprinkled on top.
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(Here’s a helpful hint: I break the cheese so that the edges don’t hang over the edge of the roll, and then I tuck the broken bits inside the roll so that during the baking process, the cheese doesn’t melt out.)
Wrap a sheet of aluminium foil around each sandwich in its own unique container. It is possible to store the sandwiches in the refrigerator or freeze them in a plastic bag at this stage (for more information, read the recipe notes).
When you are ready to eat, preheat the oven to 350 degrees Fahrenheit. For approximately twenty minutes, or when the cheese has melted and the sandwiches are hot all the way through, bake the sandwiches.
Nutrition Facts (per serving)
- Calories-208
- Fat-14g
- Carbs-11g
- Protein-10g
NOTES
Options for advance prep: You can prepare the spread up to several days ahead of time, cover, and chill. Spread after allowing it to soften at room temperature onto the rolls. You can also prepare the sandwiches a day in advance. Once properly wrapped, place them in the refrigerator until you’re ready to bake. For extended preservation, the unbaked sandwiches can also be frozen. Thaw before baking for optimal baking outcomes.
To freeze: Don’t bake, just wrap the sandwiches. You may preserve it in the freezer for up to three months by placing it in an airtight container or zip-top bag. As instructed, thaw and bake within the foil. (I’ve baked from frozen; however, the bread may dry out before the centre is thoroughly heated.) Add 5–10 minutes to the baking time.
