Ham Gruyère And Tomato Toast With Dijon Mustard Recipes

HAM, GRUYèRE, AND TOMATO TOAST WITH DIJON MUSTARD

Ham, Gruyère, and Tomato Toast with Dijon Mustard image

This combination of rich smoky ham, tangy mustard, melty cheese, and ripe tomato is perfect for a lavish breakfast with a fried egg or served with a bowl of soup.

Provided by Rebekah Peppler

Categories Sandwich Cheese Tomato Appetizer Broil Kid-Friendly Quick & Easy Lunch Ham Spring Summer Sugar Conscious Peanut Free Tree Nut Free Soy Free Cheese Week Small Plates

Yield 6 Servings

Number Of Ingredients 7

Ingredients

6 thick slices sourdough bread, toasted
Country-style Dijon mustard
6 slices smoked deli ham (about 4.5 ounces)
1 large tomato, cut into 6 slices
8 ounces Gruyère, grated (about 2 cups)
3 teaspoons fresh oregano
Kosher salt, freshly ground black pepper

Steps:

Preheat broiler. Line a rimmed baking sheet with aluminum foil.
Spread each toast with mustard, then top each with 1 ham slice and 1 tomato slice. Top evenly with Gruyère and oregano and season with salt and pepper. Arrange toasts on prepared baking sheet and broil until cheese is toasted and bubbling, 3-4 minutes. Serve hot.

HAM AND CHEESE CROQUE WITH DIJON

Ham and Cheese Croque With Dijon image

This is a classic French croque-monsieur, but with the added tang of Dijon mustard and sourdough bread. While it may well be the quintessential warm ham and cheese sandwich, it also makes a great snack with drinks. Please note the sandwiches may be prepared in advance and reheated to serve.

Provided by David Tanis

Categories finger foods, sandwiches, appetizer

Time 30m

Yield 6 small sandwiches

Number Of Ingredients 8

Ingredients

6 slices sourdough bread
2 tablespoons softened unsalted butter
Dijon mustard
6 ounces/2 cups grated Emmenthal, Gouda or Monterey Jack cheese or a mixture
6 slices prosciutto or cooked ham
1/2 cup thick béchamel sauce (See Note)
Pinch of chopped thyme, for garnish
1 tablespoon snipped chives, for garnish

Steps:

Heat oven to 400. Lay bread slices on a work surface. Lightly butter 3 slices and place butter-side-down on a baking sheet. Now spread them lightly with mustard.
Distribute half the cheese over the mustard. Top each of the slices of cheese-covered bread with 2 slices prosciutto and cover each evenly with more grated cheese, reserving 1/4 cup cheese for final topping.
Lay on the remaining 3 bread slices and press down gently. Spread each top slice with about 3 tablespoons béchamel. Sprinkle with reserved cheese.
Bake until browned and bubbling on top, about 10 minutes. To serve, cut each sandwich in half diagonally or vertically to make 6 small sandwiches. Sprinkle with thyme and chives. Cut off crusts if desired. May also be cut into bite-size pieces.

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