Ham On Rye Deli Style Sandwich Recipes

MINI HAM, SWISS, RYE SANDWICHES WITH CRANBERRY ONION RELISH

Steps:

• Heat oil in a 12-inch skillet over medium-high heat. Add onions; saute until well-browned, 10 to 12 minutes. Add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. Stir in cranberry sauce, and simmer until heated through. Remove from heat and set aside. (Cranberry-Onion Relish can be cooled, covered and refrigerated up to 2 weeks ahead.)
• To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)

CHRISTY'S AWESOME HOT HAM AND CHEESE

Steps:

• Preheat a skillet over medium-high heat.
• Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butter-side down in the hot skillet. Top with Swiss cheese and ham. Spread the unbuttered side of the second slice of bread with mayonnaise and mustard; place it, butter-side up on top of the sandwich. Cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.

HAM O'DAY WITH RYE AIOLI

Steps:

• Preheat oven to 200°F. Thinly spread mustard on a parchment-lined baking sheet. Bake until dried, 1-1 1/2 hours. Let cool; crumble.
• Place eggs in a small saucepan; add water to cover by 1 1/2". Bring to a boil; remove from heat, cover, and let stand 5 minutes. Drain. Transfer eggs to a bowl of ice water; let cool. Peel; set aside (yolks should still be runny).
• Toast caraway seeds in a small skillet over medium heat, tossing often, 1 minute. Add grapeseed oil and bread; cook, tossing occasionally, until bread is just golden, about 4 minutes. Let cool, then blend in a blender until as smooth as possible; set rye oil aside.
• Blend eggs, vinegar, and lemon juice in a clean blender until smooth. With motor running, slowly add rye oil, then olive oil; blend until aioli is thickened. Pass through a sieve into a small bowl; season with salt.
• Spread aioli on plates, top with ham, and sprinkle with mustard powder.

HAM & SWISS PARTY RYE BITES

Steps:

• Lay the party rye out on baking sheets. Place a generous amount of ham on top. On top of ham, place a piece of swiss cheese.
• To make it easier I usually slice the ham and cheese after unwrapping it, into pieces large enough to fit each slice of the party rye.
• Preheat oven to 400 degrees. Bake until cheese melts.
• Have some mustards out in case your guests would like to put some on their party ryes.
• These may be made earlier in the day, and refrigerated up until an hour before placing in oven.
• Buy more or less depending on your party size.

HAM & SWISS ON RYE STRATA

Steps:

• Preheat oven to 400 degrees. Spread bread cubes in a single layer on a baking sheet; bake 20 minutes, till slightly dried.
• While bread is baking, heat a large skillet over medium heat. Add ham and saute a few minutes. Add oil (if desired) and stir in onion, garlic, and mushrooms. Saute till onion and garlic are golden and soft and mushrooms have released their liquid. Remove from heat and set aside.
• Whisk together milk, egg, thyme, pepper, and salt.
• To assemble the strata, layer half the bread cubes in the bottom of a lightly greased 9 by 13 inch glass baking dish. Sprinkle with half the ham mixture and 1/3 of the swiss cheese. Repeat layers. Gently pour egg mixture over layers and top with remaining 1/3 swiss cheese. Cover tightly with aluminum foil and refrigerate* at least 4 hours, preferably overnight.
• To bake the strata, preheat oven to 350 degrees. Bake strata, still covered with foil, for 30 minutes. Remove foil and continue baking for 20-30 minutes, until cheese on top is melted and egg portion is set (check by inserting a knife in the center--if it comes back without egg on it, you're set!).
• Let strata rest 5 minutes before serving.
• *Refrigeration time not included in recipe prep/cooking time.