Ham And Swiss Loaf Recipes

HAM 'N' SWISS BREAD

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add ham and cheese. Refrigerate leftovers.

HAM AND SWISS LOAF

Steps:

• In a large bowl, combine 1+1/2 cups flour, undissolved yeast, sugar and salt.
• Stir warm water, mustard and butter into dry ingredients.
• Stir in enough remaining flour to make a soft dough.
• Knead on lightly floured surface until smooth and elastic, about 4-6 minutes.
• Cover, let rest on floured surface 10 minutes.
• On lightly floured surface, roll dough to 15 x 10 inch rectangle.
• Transfer to greased baking sheet.
• Sprinkle ham, cheese, pimientos, and pickles lengthwise over the center third of dough.
• with a sharp knife, make cuts from filling to dough edges at 1 inch intervals along sides of filling.
• Alternating sides, fold strips at an angle across filling.
• Cover loaf; let rise in warm, draft-free place until almost double in size, about 20 to 40 minutes.
• Brush loaf with egg.
• Bake at 375^ F for 35 minutes or until done.
• Remove from sheet to wire rack.
• Serve warm.
• Refrigerate leftovers: reheat to serve.

HAM AND CHEESE LOAF

Steps:

• Thaw the bread dough overnight, then bring to room temperature before rolling (but don't let it rise).
• Preheat the oven to 325 degrees F. Spray a loaf pan with nonstick cooking spray.
• On a lightly floured work surface, roll the bread dough into a 9-by-12-inch rectangle. When rolling, if the dough springs back, cover with a dry towel and let it rest for 5 minutes.
• Shingle the ham slices onto the dough, leaving a 1/4 inch of exposed dough on all sides. Sprinkle with the cheese and roll the dough into a large log, pinching together the seam and tucking the ends under to seal completely.
• Place the log, seam-side down, in the prepared loaf pan and bake until golden brown and cooked through and the internal temperature is 200 degrees, for 50 minutes to 1 hour.
• Let it sit for at least 10 minutes. Remove from the pan. Slice and serve.

HAM AND SWISS BRAID

Steps:

• In a bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat water, mustard and butter to 120°-130°. Add to flour mixture. Stir in enough remaining flour to form a soft dough (dough will be stiff). Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes., Roll dough into a 14x12-in. rectangle on a greased baking sheet. Arrange half of the ham over dough. Top with cheese, pickles and remaining ham. , On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 15 minutes., Brush with egg. Bake at 375° for 30-35 minutes or until golden brown. Serve warm.

MEATLOAF CORDON BLEU

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
• Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.

HAM & CHEESE STUFFED MEATLOAF

Steps:

• Combine all ingredients except cheese and ham.
• Flatten meat mixture on foil-lined jelly roll pan.
• Place ham slices evenly on top of meat mixture, sprinkle with grated cheese.
• Holding one end of the foil, roll up meat like a jelly roll.
• Remove foil, slide meat roll to center of pan, pat seams closed.
• Bake at 350 for 1 hour.
• Remove from oven, and allow to sit in a warm spot for five minutes before slicing.

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.

GRILLED HAM AND CHEESE PULL-APART SANDWICH LOAF

Steps:

• Heat gas or charcoal grill. Spray 25x18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.
• Stir together butter and mustard. Spread every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
• Place foil-wrapped loaf on grill over medium heat. Cover grill; cook 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.