Ham And Fontina Sandwich Recipes

FONTINA HAM STROMBOLI

Steps:

• In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Cool completely., On two greased baking sheets, roll each loaf of dough into a 16-in. x 10-in. rectangle. Spread each with 2 tablespoons pesto; sprinkle with onion mixture and basil. Arrange the ham, prosciutto and fontina cheese over each rectangle to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under., Brush with remaining pesto and sprinkle with Parmesan cheese. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing.

HAM AND FONTINA FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• Trim any connective tissue and all fat off ham steak. Mince the meat into very small bits and set aside.
• Heat a 12-inch nonstick skillet with oven safe handle over moderate heat. Add oil and 1 tablespoon butter to the skillet and coat sides and bottom of pan evenly with melted butter and oil mixture. Add ham bits to the pan and saute 3 minutes to brown them a bit and render some of the moisture in the meat.
• Whisk together eggs and milk or half-and-half. Break off tiny pieces of remaining 1 tablespoon butter and drop them into beaten eggs. Season eggs with a little salt and pepper and whisk again to combine. Pour eggs into skillet over ham. Stir eggs gently to evenly distribute bits of ham throughout the eggs.
• As eggs set, lift up bottom skin that has formed and allow uncooked eggs to settle. Keep doing this as eggs brown until the eggs begin to set. Transfer the pan to the oven, and allow the frittata to cook 10 minutes, or until golden on top. Add a generous layer of shredded fontina to the frittata and leave in oven another 3 to 5 minutes, or until cheese is melted and begins to bubble and brown. Serve frittata wedges directly from the skillet with a pie server.

HAM AND FONTINA SANDWICH

Steps:

• Spread 1 teaspoon mustard on one side of each slice of bread. Top one of the slices with watercress, cheese, and ham. Top with remaining slice of bread, mustard side down, to form a sandwich.

FILLED FOCACCIA WITH HAM AND MELTED FONTINA

Steps:

• Pop the ingredients for the dough into a bread machine in the order recommended by the manufacturer. Set to dough and start.
• Towards the end of the time, prepare the filling by slicing the cheese thinly and separating the slices of ham.
• When the dough is ready, remove from the machine, turn it out onto a lightly foured surface, divide it into two and then roll out one half to form a rough rounded rectangle approx 28 x 20cm.
• Place the rolled out dough onto a baking tray or pizza stone and arrange the slices of ham on top, making sure that they go right up the edges. Follow this with the cheese, then scatter the sage and season well with the pepper. Roll out the remaining dough, lay it on the top of the other half and pinch the edges together to completely enclose the filling. Cover with a clean cloth and leave to puff up for about 30 minutes.
• Preheat the oven to Gas 6/400/200 degrees. When the dough is ready, make about 15 little dimples in it with your finger and press in the sprigs of rosemary. Finally drizzle over the olive oil and sprinkle with salt.
• Bake for 20-25 minutes, until the dough is crisp and golden.
• Serve straight from the oven, cut into wedges or squares.

HAM AND CHUTNEY SANDWICHES

Steps:

• Split the french rolls or bread slices in half, sandwich fashion.
• Spread each of four bread slices with one-and-a-half tablespoons of mustard and spread each of the remaining slices with one tablespoon of mayonnaise.
• Cover half of the mustard-smeared bread slices with a quarter of the ham slices and top each serving with one tablespoon of chutney. Cover with the mayonnaise bread slices and press to seal.

GREEN EGGS AND HAM SANDWICHES

Steps:

• Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk the eggs, milk and pesto. Add to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set and top appears glossy, remove from skillet and cut into quarters., On each English muffin bottom, layer ham, eggs and cheese. Replace tops.