Sweet And Savory Ham Sandwiches Recipes

SWEET AND SOUR HOT HAM SANDWICHES

Steps:

• Coat large skillet with no-stick cooking spray. Heat skillet over medium heat. Saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. Remove from skillet and place in large bowl.
• Heat oil in same skillet over medium-low heat. Add onion and green pepper; saute 7 minutes or until tender.
• Stir in ham glaze, undrained pineapple, brown sugar and vinegar. Heat through. Pour over ham in bowl; toss to coat. Serve on rolls.

HOT HAM SANDWICHES

Steps:

• Separate ham slices and place in a 3-qt. slow cooker. In a small bowl, combine the apple juice, brown sugar, relish, mustard and paprika. Pour over ham. , Cover and cook on low for 4-5 hours or until heated through. Place 3-4 slices of ham on each roll. Serve with additional relish if desired.

SWEET AND SAVORY HAM SANDWICHES

Steps:

• 1. Melt butter and mix in mustard, Worcestershire sauce and onion. Cut entire pack of rolls in half, horizontally (keeping all top and bottom halves intact).
• 2. In a 9x13-inch pan, place bottom half of rolls and cover with ham and cheese. Cover ham and cheese stacks with top half of rolls. Drizzle butter mixture over top of rolls, making sure onion is evenly distributed. Refrigerate overnight.
• 3. Bake at 350°F for 15 to 20 minutes and, once finished, separate for serving.

SWEET AND SAVORY BREAKFAST SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• For the honey butter: Whisk together the butter, honey, vanilla and a pinch of salt in a small bowl. Set aside.
• For the sandwich: Line a baking sheet with parchment. Weave together 6 half-slices of bacon to form a lattice square. Repeat with the remaining 6 half-slices. Place an inverted wire rack over the bacon to keep it from curling in the oven. Bake until brown and crisp, 15 to 20 minutes. Remove from the oven and reserve. Lower the oven temperature to 200 degrees F.
• Meanwhile, whisk together the milk, eggs, vanilla, cinnamon and a pinch of salt in a shallow bowl or baking dish.
• Place a large nonstick skillet over medium heat. Melt 1/2 tablespoon butter in the pan. Quickly dip 2 slices of brioche into the egg mixture, soaking for just a few seconds on each side, then add to the pan. Cook until golden, 3 minutes per side, and reserve. Melt the remaining butter and repeat with the remaining 2 brioche slices. Place the French toast on a baking sheet and keep warm in the oven while you make the eggs.
• Heat a medium nonstick skillet over medium. Add half the grated Parmesan to the skillet in an even layer and cook until the cheese begins to melt and brown slightly, about 2 minutes. Crack one egg on top of the cheese and season with salt and pepper. Cover the pan with a lid and cook until the whites are just set and opaque but yolk is still runny, about 3 minutes. Remove to a plate and repeat with remaining cheese and egg.
• To build the sandwiches, spread the honey butter on 2 slices of French toast. Top each with a bacon lattice and one frico egg. Spread honey butter over the other 2 slices and place one on top of each sandwich. Drizzle with maple syrup if desired. Serve immediately.

HAM-SALAD SANDWICH

Steps:

• In a medium bowl, stir together cream cheese, chutney, and mustard. Stir in ham; season with salt and pepper.
• Make two sandwiches with bread, ham salad, and cucumber.