Grilled Hammy Sammy Recipes

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MINI GRILLED GRUYERE AND HAM SAMMIES WITH CORNICHONS



Mini Grilled Gruyere and Ham Sammies with Cornichons image

Provided by Anne Burrell

Time 30m

Yield about 4 dozen mini sammies

Number Of Ingredients 6

2 cups cornichon pickles, plus 24, halved lengthwise
12 slices Pullman loaf, or other tight crumb white bread
1 1/2 cups Dijon mustard
12 thick slices Gruyere
6 slices ham
2 sticks unsalted butter, room temperature

Steps:

  • In a food processor, finely chop 2 cups cornichons until they are a coarse paste.
  • Spread one side of each piece of bread with Dijon. Top each piece of bread with a slice of Gruyere. Place the ham on half of the pieces of the bread and cheese. Spread the cornichon paste on the other half of the pieces of bread and cheese.
  • Preheat a griddle or saute pan.
  • Close the sandwiches and press to secure. Butter the outsides of all the pieces of bread.
  • Place the sandwiches on the griddle or pan and cook until the bread is golden brown, 3 to 4 minutes. Turnover and repeat this process.
  • When the sammies are golden brown and crisp on each side, remove them from the griddle and neatly cut the crusts off the bread. Cut each crustless sandwich into 8 neat mini sammies.
  • Top each mini sammie with a cornichon half and secure it with a toothpick.

GRILLED HAMMY SAMMY



Grilled Hammy Sammy image

One grilled hammy sammy, coming up! This grilled cheese sandwich is a deli-style classic with smoked ham and red onion on marble rye.

Provided by My Food and Family

Categories     Meal Recipes

Time 11m

Yield 1 serving

Number Of Ingredients 5

2 slices marble rye bread
1 Tbsp. MIRACLE WHIP Dressing, divided
1 KRAFT DELI DELUXE Process American Cheese Slice
6 slices OSCAR MAYER Deli Fresh Smoked Ham
2 thin slices red onion

Steps:

  • Spread 1 bread slice with 1 tsp. dressing. Fill bread slices with cheese, ham and onions.
  • Spread outside of sandwich with remaining dressing.
  • Cook in skillet on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.

Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1530 mg, Carbohydrate 36 g, Fiber 4 g, Sugar 3 g, Protein 18 g

CROQUE MONSIEURS A LA RACHELLE MY TAKE ON FRENCH GRILLED CHEESE AND HAM SAMMYS



Croque Monsieurs a la Rachelle My take on French grilled cheese and ham sammys image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 slices good quality white bread, buy bread at in-store fresh bakery section of a large market or local bakery and have it sliced for you
6 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups half-and-half or milk
1/2 teaspoon salt, eyeball it
2 tablespoons prepared Dijon mustard, plus extra to pass at the table
3/4 pound French or French style ham, such as Mandrange, deli sliced or, sliced boiled ham
2/3 pound thinly sliced Gruyere or Swiss cheese (recommended: Emmentaler)
1 small jar cornichons or baby gherkin pickles, available on condiment aisle of market
1 small jar pickled onions, also available on condiments aisle

Steps:

  • Line up 8 slices of bread on a work surface.
  • Heat a small saucepot over medium heat. Add 2 tablespoons butter and melt. Add flour to the butter and whisk together. Cook flour and butter together for 1 to 2 minutes, then whisk in half-and-half or milk. Bring sauce to a bubble and thicken another 1 or 2 minutes. Season sauce with salt, then whisk in prepared Dijon mustard.
  • Heat a large nonstick griddle or skillet over medium heat.
  • Spread each slice of bread with Dijon bechamel sauce and build 4 sandwiches with 2 or 3 slices of ham and 2 slices of cheese per sandwich. The Dijon bechamel sauce will help hold the meat and cheese in place. Make slices of ham and cheese rest flat; do not pile the meat or cheese. Butter the tops of the 4 sandwiches and set onto griddle or grill, buttered side down. Butter opposite side of each sandwich while the first side is grilling. Toast sandwiches 4 minutes on each side, turn with thin spatula. Serve with cornichons, pickled onions and extra Dijon mustard to pass at table.

GRILLED HAM & CHIMAY CHEESE SAMMIES W/CARAMELIZED ENDIVE



Grilled Ham & Chimay Cheese Sammies W/Caramelized Endive image

Chimay "à La Bière" cheese is a Belgian smooth semisoft cheese that is washed with Chimay beer. It has a pungent aroma and mild flavor. Look for it in specialty cheese shops, or try another cheese with a beer-washed rind, such as German Temptin cheese. Recipe by Mathieu Palombino and taken from Bon Appetit May 2010 for ZWT.

Provided by alligirl

Categories     Lunch/Snacks

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 11

2 tablespoons canola oil
4 heads Belgian endive, root ends trimmed and discarded, leaves separated
1 tablespoon sugar
1/2 cup belgian white beer (such as Hoegaarden)
1/4 cup orange juice
8 slices country bread (5x3x1/2-inch)
butter
8 thin slices country ham (or prosciutto, about 8 ounces total)
8 ounces belgian chimay à la biere cheese, thinly sliced (or German Temptin cheese)
8 sour pickle spears
whole grain brown mustard (or whole grain Dijon mustard)

Steps:

  • ENDIVE:.
  • Heat oil in large nonstick skillet over medium-high heat until very hot.
  • Add endive leaves and sauté until almost translucent and beginning to wilt, 1 to 2 minutes.
  • Sprinkle sugar over and sauté until endive leaves begin to brown and edges are deep golden brown, stirring often, 2 to 3 minutes.
  • Add beer and orange juice and boil until liquid is reduced to thick glaze and coats endive leaves, 3 to 4 minutes.
  • Season to taste with salt and freshly ground black pepper. Let cool to room temperature.
  • SANDWICHES:.
  • Preheat oven to 350°F Arrange bread on baking sheet.
  • Spread 1 side of each bread slice lightly with butter.
  • Turn 4 bread slices over, buttered side down.
  • Divide ham and cheese among plain sides of 4 bread slices. Top with remaining bread slices, buttered side up.
  • Heat large nonstick skillet over medium heat.
  • Add 2 sandwiches to skillet and cook until brown on bottom, 3 to 4 minutes.
  • Transfer sandwiches to same baking sheet, browned side up.
  • Repeat with remaining 2 sandwiches. Bake in oven until sandwiches are brown on bottom and cheese melts, about 5 minutes.
  • Place 1 sandwich on each of 4 plates.
  • Spoon endive, 2 pickles, and mustard alongside each and serve.

Nutrition Facts : Calories 719.4, Fat 25.8, SaturatedFat 10.3, Cholesterol 36.3, Sodium 1441.5, Carbohydrate 94.2, Fiber 19.8, Sugar 6, Protein 29.1

HAM AND BRIE SANDWICH



Ham and Brie Sandwich image

This tasty sandwich was inspired by one I had in a little cafe. Enjoy!

Provided by sweet tea

Categories     Main Dish Recipes     Pork     Ham

Time 16m

Yield 2

Number Of Ingredients 6

6 slices black forest ham
½ (8 ounce) wedge Brie cheese, sliced
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
4 thick slices Italian bread
1 tablespoon olive oil

Steps:

  • Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
  • Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.

Nutrition Facts : Calories 457.2 calories, Carbohydrate 42.7 g, Cholesterol 56.8 mg, Fat 24.5 g, Fiber 1.6 g, Protein 16.8 g, SaturatedFat 11.3 g, Sodium 879.6 mg, Sugar 9.4 g

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