Onion Smothered Ham Sandwich Recipes

ONION-SMOTHERED HAM SANDWICH

Steps:

• Melt butter in medium skillet on medium heat. Add onions and sugar; cook 12 min. or until onions are tender and golden brown, stirring frequently.
• Add ham; toss to evenly coat. Cook 2 min. or until heated through, stirring frequently.
• Spread cut sides of rolls with mustard. Fill with ham mixture and cheese.

ULTIMATE HAM SANDWICH

Steps:

• Spread Homemade Mayonnaise (recipe follows) on a thick slice of crusty white or rye bread. Top with Bibb lettuce, sliced tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese. Spread whole-grain mustard on another slice of bread, then close the sandwich.
• Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
• Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
• Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
• Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.
• Yield: 1 cup

SMOTHERED HAMBURGER STEAKS & ONIONS

Steps:

• Mix ground beef, salt, pepper, bread crumbs, and water together. Shape into 4 patties. Brown on one side, turn, add onion and brown lightly. Add gravy, cover and simmer about 35 minutes.

HAM AND SWEET ONION SANDWICHES WITH PARSLEY BUTTER

Steps:

• Finely chop parsley in a food processor, then add butter and salt and blend to a paste.
• Cut 4 (1/8-inch-thick) slices crosswise from center of onion, reserving remainder for another use.
• Spread 1 1/2 teaspoons parsley butter on 1 side of each slice of bread. Arrange 1 onion slice on each of 2 bread slices and spread each with 1 1/2 teaspoons parsley butter, then top each with one fourth of ham. Repeat layering with remaining onion, parsley butter, and ham, then cover with remaining bread slices, buttered sides down.

HAM OMELET SANDWICH

Steps:

• In a small bowl, beat eggs, sugar and salt with a fork until blended but not frothy.
• Divide the butter in half and spread on each slice (1/2 tablespoon each).
• Heat the remaining teaspoon butter in a small nonstick skillet over medium heat. When the butter melts, add the eggs and scramble for 5 seconds with a silicone spatula, then spread in a thin, even layer. Lay the ham over the wet eggs, then fold in the top, bottom and two sides of the egg-ham "pancake" to form a square or rectangle to match the dimensions of the bread. Continue cooking until the eggs are soft but not runny, about 1 minute for a soft set. When you press the egg packet, it should have a little give.
• Slide the egg onto the buttered side of one bread slice and sandwich with the other, buttered-side-down. Cut in half into triangles and serve or wrap in foil or wax paper to eat out of hand.

ONION-SMOTHERED HAM SANDWICH

Steps:

• Melt butter in medium skillet on medium heat. Add onion and sugar, and cook about 15 minutes or until onions are tender and golden brown, stirring frequently.
• Add ham and toss to coat. Cook 2 minutes or until heated through, stirring frequently.
• Spread cut sides of rolls with mustard. Fill with ham mixture and cheese.
• Serve with your favorite pickle and chips, or french fries and cole slaw for a complete meal.