Open Faced Ham And Cheese Sandwich Recipes

OPEN-FACED HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 350 F.
• Spray a baking sheet with cooking spray or line with parchment paper
• Line sliced bread on the baking sheet. Place pieces of ham over each slice of bread and then top with cheese.
• Bake for 10-13 minutes, until cheese melts. Turn the oven to broil and keeping a close eye on the sandwiches, let them broil for 1-2 minutes until the cheese on top bubbles.
• Take out of the oven and serve warm.

OPEN-FACED HAM AND CHEESE SANDWICH

Steps:

• Spread pesto over one side of the bread. Top with Swiss cheese. Cover the cheese completely with ham.
• Heat a skillet over medium-high heat. Add sandwich ham-side down; cook until ham starts to caramelize and cheese begins to melt, 3 to 4 minutes. Spread 1 tablespoon butter carefully over the top side of the bread. Flip and cook sandwich until buttered side is golden brown, 3 to 4 minutes.
• Meanwhile, melt butter in another skillet. Crack egg into the hot butter and fry until white is set, 3 to 5 minutes. Transfer sandwich to a plate and top with the fried egg.

OPEN FACED HAM SANDWICHES

Steps:

• Combine cream cheese and butter; stir until smooth.
• Stir in cheese, paprika, oregano, and garlic.
• Spread 2/3 mixture on muffin halves.
• Top with ham (cut or folded to fit muffin) and slice of tomato.
• Spoon remaining cheese mixture on the center of each tomato slice.
• Place on baking shet and broil until golden brown.
• Garnish with parsley.

OPEN-FACE HAM AND CHEESE SANDWICHES

Steps:

• Heat broiler.
• Spread bread with dressing; place, cut sides up, on baking sheet. Top with meat and cheese.
• Broil, 4 inches from heat, 2 min. or until meat is heated through and cheese is melted.
• Top with cucumbers; drizzle with dressing. Cut each sandwich in half to serve.

HOT OPEN-FACED HAM, SWISS CHEESE, AND MUSHROOM SANDWICHES

Steps:

• In a small bowl whisk together the mayonnaise, the mustard, the dill, and salt and pepper to taste. In a skillet cook the mushrooms in the oil over moderately high heat, stirring occasionally, for 5 minutes, or until the liquid the mushrooms give off is evaporated, and remove the skillet from the heat. On a baking sheet spread one side of each slice of toast with half the mayonnaise mixture, top each toast with a slice of the ham, half the mushrooms, a slice of the Swiss cheese, half the onion, and salt and pepper to taste, and broil the sandwiches under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until the cheese is melted and browned lightly.

OPEN-FACED SANDWICH SUPREME

Steps:

• In a large saucepan, bring 1-in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender; drain. Prepare the hollandaise sauce according to package directions. , Warm turkey and ham if desired; layer over toast. Top with broccoli and sauce.

OPEN-FACE HAM, CHEDDAR, AND APPLE BUTTER SANDWICHES

Steps:

• Brush cut side of ciabatta rolls with oil. Place rolls, cut side up, on baking sheet. Broil until rolls begin to brown around edges, about 2 minutes. Spread apple butter and mustard on each roll half. Top with ham, then cheese. Broil until cheese melts and begins to brown in spots, about 2 minutes. Sprinkle with chives and serve.

STRAMMER MAX (GERMAN OPEN-FACE SANDWICH WITH HAM, CHEESE, AND FRIED EGG)

Steps:

• Butter the bread with 1 tablespoon butter and place on a large serving plate.
• Heat a skillet over medium heat. Fry ham lightly, 3 to 4 minutes. Cover with Gruyere cheese and melt, 1 to 2 minutes more. Set aside and keep warm.
• Heat remaining butter in another skillet over medium heat. Add egg and cook until white is set, about 3 minutes. Flip carefully and cook until set but yolk is still runny, 1 minute more.
• Cover the bread with ham and cheese and top with the egg. Sprinkle with parsley, salt, and pepper.