Farmhousehamcheeseandsauerkrautsandwiches Recipes

EASY HAM AND CHEESE APPETIZER SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard.
• Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops.
• Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.

FARMHOUSE HAM, CHEESE AND SAUERKRAUT SANDWICHES

Steps:

• Preheat oven to 350.
• In a small mixing bowl, combine mayo, sour cream, seeds & pepper; stir in kraut; set aside.
• On a foil-lined baking sheet, place six slices bread--first brush each with melted butter (save some for the other half of the sammie); top with a slice of cheese, then 1/6th of the kraut mixture,then a slice of ham and two slices of cheese--do this on all six slices of bread.
• Brush remaining six slices of bread with melted butter; place on cheese--with butter side up, to make six sandwiches.
• Bake for 10 minutes (cheese is melted, bread is lightly browned)--turn once during that time.
• Remove from oven; slice diagonally, serve with pickles.
• SEPTEMBER HARVEST: Remember Johnny Appleseed by placing a few thin slices of apple between the ham and cheese.
• NEBRASKA REUBEN: Salute Omaha's claim to fame and use thinly sliced corned beef instead of the ham.
• CRUNCHY BITES: Add a few sunflower kernels to the sauerkraut mixture and honor those hardy souls in North Dakota who raise huge fields of sunflowers!
• BOOST YOUR PROTEIN: Stir about a 1/4-cup of cooked edible soybeans (edamame) into the sauerkraut mixture and thank a South Dakota farmer!

COUNTRY HAM BREAKFAST CASSEROLE

Steps:

• Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
• In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
• Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
• Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.

FRENCH HAM AND GRUYERE SANDWICH

Steps:

• Slice baguette horizontally, and spread both sides with remoulade. Layer one side with remaining ingredients, and top with the other half of baguette.

HAM AND CHEESE SANDWICHES

Steps:

• Spread a dab of mayonnaise on one side of each of the bread slices. Top half the slices with a layer each of ham, cheese, and a few lettuce leaves; cover with remaining bread slices. Cut sandwiches in half. Stack several, and wrap well in plastic wrap. Refrigerate until ready to serve.

HAM AND CHEESE IN PUFF PASTRY ( BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 425 degrees F. Place a piece of parchment paper on a sheet pan.
• Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
• Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
• Bake for 25 to 30 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

HAM AND CHEESE CRACKERWICHES

Steps:

• Dividing evenly, spread one side of 4 toasts with jelly. Top with ham, cheddar, and remaining toasts to make 4 sandwiches.

FARMHOUSE HAM CHOWDER

Steps:

• In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended.

BRATWURST AND SAUERKRAUT SANDWICHES

Steps:

• Heat a large sauté pan over medium-high heat.
• Add the butter, then the brats.
• Brown on all sides, then remove and set aside.
• Reduce heat to medium.
• Add the onions and sauté until lightly browned, about 10 minutes, stirring often.
• Add the apples and toss until lightly golden.
• Add the sauerkraut, brats and beer.
• Stir in the caraway, thyme and pepper along with the water.
• Cover and simmer over medium-low heat until the brats are cooked through and the sauerkraut is tender, about 30 minutes.
• If necessary, remove the lid and cook further to remove excess moisture.
• To serve, spread mustard in each roll.
• Add a brat and top with some sauerkraut.

HAM, CHEESE AND HERB BAGUETTE

Steps:

• Place the yeast in a large mixing bowl. Mix in the warm water and honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.) Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl.
• Sprinkle some flour over a working surface and gently knead the dough for several minutes. Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush the dough with 1 1/2 tablespoons of the olive oil. Scatter half the ham over the surface, pressing it gently into the dough. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough. Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough. Place in a well greased French bread pan (or on a well-greased cookie sheet) and cover with a clean tea towel.
• Make the second loaf.
• Preheat the oven to 450 degrees F.
• Place the two loaves of bread in a dry warm spot and let them sit, covered, for 15 minutes.
• Just before baking, lightly brush the loaves with the remaining 1 tablespoon of olive oil. Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom.