Provolone And Ham Melt Recipes

HAM 'N' CHEESE MELTS

Steps:

• On four slices of bread, layer with provolone cheese, ham, then cheese. Top with remaining bread. , In a shallow dish, beat eggs and milk. In another shallow dish, combine bread crumbs and Parmesan cheese. Dip sandwiches into egg mixture, then into crumb mixture. , In a large skillet over low heat, cook sandwiches in butter for 4 minutes on each side or until golden brown. Serve with spaghetti sauce for dipping.

HAM & SWISS MELTS

Steps:

• Cut baguette in half without slicing through completely. Arrange half of the cheese on bottom half. Top with pickles, ham and remaining cheese; sprinkle with paprika. Close sandwich; cut crosswise into four pieces., Transfer to an ungreased baking sheet. Bake at 350° for 12-15 minutes or until cheese is melted.

CLASSIC PATTY MELT

Steps:

• Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
• Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
• Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

STEAK WITH HAM, PROVOLONE AND MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons oil in heavy large skillet, over medium-high heat.
• Add mushrooms, shallot and garlic and saute until mushrooms are brown and tender, about 10 minutes.
• Season with salt and pepper.
• Transfer mixture to small bowl.
• Heat remaining 1 tablespoon oil in same skillet over medium-high heat.
• Sprinkle steaks with salt and pepper.
• Add steaks to skillet and saute just until brown, about 1 1/2 minutes per side.
• Remove skillet from heat.
• Top each steak with prosciutto slice, 1 tablespoons mushroom mixture, then cheese slice and parsley sprig.
• Cover, cook over medium-high heat until cheese melts, about 1 minute.
• Transfer steaks to plates, tent with foil.
• Return remaining mushroom mixture to skillet.
• Add Marsala and boil until reduced almost to a glaze, about 6 minutes.
• Spoon sauce over steaks.

PROVOLONE AND HAM MELT

Steps:

• Spread one side of each bread slice with margarine or butter. Place four bread slices, buttered sides down, on griddle. Spread mayonnaise on the four slices on the griddle. Top with provolone cheese. Top two of the bread slices with red sweet peppers and two with slices of fruit. Top all four with ham or prosciutto.
• Cut up large pieces of chutney; spread the unbuttered sides of four remaining bread slices with chutney. Place over bread slices on griddle, buttered sides up.
• Cook sandwiches over medium heat about 4 minutes each side or until bread is toasted and cheese is melted, turning once halfway through cooking. Serve with additional fruit slices, if desired. Makes 4 servings. 11 Points per sandwich