Ham And Jam Sandwich Recipes

HAM AND JAM SANDWICH

Steps:

• Cut the baguette into four equal pieces by cutting the baguette in half crosswise, then cutting each half in half. Slice each piece through the middle to split it. Arrange the pieces cut-side up.
• Spread butter on the tops and bottoms of each quarter. If using unsalted butter, sprinkle lightly with salt. Spread Dijon on one side and jam on the other. Pile the ham on the bottom pieces, then season with black pepper. Top the sandwiches and press firmly. Wrapped and refrigerated, the sandwich will keep for up to 1 day.

BUTTERMILK BISCUIT HAM SANDWICHES WITH HOMEMADE TOMATO JAM

Steps:

• Preheat the oven to 375 degrees F.
• Make the Biscuits: Using a sieve over a bowl, sift together the flour, baking powder, sugar, and salt. Repeat. Add the butter and shortening and, using your fingertips, mix until crumbly. Add the buttermilk and mix with a wooden spoon until the dough just comes together. (Don't over mix!)
• Transfer the dough to a lightly floured work surface and, using a rolling pin, roll out to 1/2 to 3/4-inch thick rectangle. Using a 3 to 4-inch round cutter, punch out biscuits and transfer them to a parchment paper-lined baking sheet. Gently press the dough scraps into another rectangle and punch out more biscuits. Discard any scraps. Lightly dust the tops of the biscuits with flour and bake until golden brown, about 12 to 15 minutes. Let the biscuits cool slightly. (You'll only need 6 biscuits for the sandwiches, so serve the rest with soup, spread with butter and jam, or just freeze for another day.)
• Make the Sandwiches: Preheat the broiler. Split 6 of the biscuits in half and spread the top halves with 1 tablespoon of Tomato Jam each.
• Divide the ham among the bottom halves of the biscuits and sprinkle the cheese over the top.
• Arrange the bottom halves a baking sheet and place under a broiler until the cheese melts. Cover with the biscuit tops and serve immediately.
• Heat 2 tablespoons of oil in a heavy-bottomed saucepan over medium heat. Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange-red, about 15 to 20 minutes. Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste.

HAM AND CHEESE SCONE SANDWICHES

Steps:

• For the scones: Preheat the oven to 375 degrees F.
• Combine the flour, sugar, baking powder, baking soda and kosher salt in a large bowl and whisk together. In the bowl with the Roasted Garlic, add the sour cream and egg. Whisk together and set aside.
• Using your fingers or a pastry blender, cut the butter into the flour mixture until it forms pea-size bits. Toss in the chives. Add the sour cream mixture and mix just until a sticky dough forms. Turn the dough out onto a liberally floured counter and press together to form a 6-by-6-inch square. Trim each side (keep the trimmings and bake off for a little snack) and cut into 9 squares. Place on a parchment-lined baking sheet. Brush the tops with heavy cream, sprinkle with flaky salt and bake until lightly browned and crackly on top, 15 to 20 minutes.
• For the sandwiches: Split open the scones and toast the insides on a griddle or pan. Spread about 1/2 teaspoon of the apricot jam on each of the toasted sides. On the bottom halves, layer on the ham, cheese and then the tops of the scones and eat right away.
• The scones will keep for a couple days in a plastic bag or airtight container at room temperature. Toast and spread with butter or jam.
• Preheat the oven to 325 degrees F.
• Slice off the top of the head of garlic, drizzle with olive oil and wrap in foil. Roast for about an hour. Remove from the oven and allow the garlic to cool inside the foil. When cool, open the foil and squeeze the roasted garlic from each clove into a small bowl.

HAM AND SWISS SANDWICH

Steps:

• Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard and cornichons.

EASY & DELICIOUS HAM AND DIJON SANDWICHES

Steps:

• Assemble ham and cheese onto the buns and set aside.
• Combine poppy seed, margarine, onion, Worcestershire sauce, and Dijon mustard into small sauce pan.
• Warm all ingredients on medium heat until margarine is melted.
• Spread the mixture onto each bun.
• Wrap each bun in aluminum foil.
• Bake for 15 minutes at 350 degrees Fahrenheit.
• Serve to grateful guests!
• Alternatively, you may freeze the unbaked sandwiches in the foil wrap, and remove as desired.
• If frozen, bake at 300 degrees Fahrenheit for 30 minutes.