Hearty Ham Sandwiches Recipes

COUNTRY HAM SANDWICHES

Country Ham Sandwiches image

Whole wheat bread and reduced-fat mayonnaise help give these hearty Country Ham Sandwiches their Healthy Living cred.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/4 tsp. garlic powder
1/4 tsp. black pepper
8 slices whole wheat bread
4 lettuce leaves
1 large tomato, cut into 8 slices
16 slices OSCAR MAYER Deli Fresh Smoked Ham
4 KRAFT 2% Milk Singles

Steps:

Mix mayo and seasonings; spread onto bread.
Fill bread slices with remaining ingredients to make 4 sandwiches.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g

HAM AND JAM SANDWICH

Ham and Jam Sandwich image

Nothing can compare to jambon-beurre, the iconic Parisian sandwich, which is really just a baguette with salted European butter and unsmoked ham. This rendition expands on that perfect trinity with a few additional pantry ingredients: Jam plays well with ham (like in a Monte Cristo), and Dijon and black pepper bring spice and spirit. Smoked ham adds yet another layer of savoriness, but any thinly sliced ham will work. The result is a hearty, complex but still delicate meal, appetizer or pick-me-up. While ham and jam sandwich doesn't roll off the tongue quite like jambon-beurre, you have permission to call it a ham-jam-sam, if you like.

Provided by Ali Slagle

Categories lunch, snack, sandwiches, main course

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 baguette (about 20 to 24 inches long)
4 tablespoons salted or unsalted butter, at room temperature
Kosher salt
2 tablespoons Dijon mustard
1/3 cup fruit jam or preserves, such as cherry, peach or orange
8 ounces sliced ham, preferably smoked or Black Forest
Black pepper

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.

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