Judes Grilled Ham And Egg Sandwich Recipes

GRILLED HAM, EGG AND CHEESE BREAKFAST SANDWICHES FOR A CROWD

Steps:

• Preheat a grill to medium heat.
• Place two 2-foot pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
• Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
• Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
• Put the prepared baking sheet on the grill and add 1 tablespoon of the butter. Cover the grill and let the butter melt, about 3 minutes. Spread the butter all over the baking sheet using a pastry brush and then pour on the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and cover the grill. Cook until the eggs are completely set, about 10 minutes.
• Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing onto the grill. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Cover the grill and cook until the cheese is melted, about 5 minutes. Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Serve with hot sauce.

JUDE'S GRILLED HAM AND EGG SANDWICH

Steps:

• Heat grill or skillet to medium.
• Spread one side only of each slice of bread with half of either mayo or butter. Place one slice in skillet spread side down.
• Layer Swiss cheese, ham, scrambled egg and American cheese, in order, on plain side of bread in skillet. Top with other slice, spread side up.
• Cook for about three minutes or until crispy and brown. Turn and cook until brown and cheese is melted.
• As Dawnab advised, if using mayonnaise, do not substitute Miracle Whip, it will not work.
• Thanks to Dawnab for her recipe and inspiration in the use of mayo!

GRILLED HAM, EGG AND CHEESE SANDWICH

Steps:

• Melt 1 tablespoon of butter in frying pan over medium heat. Add egg and fry until cooked to your preference. (Yolk can either be broke or not as to your preference.)
• In a nonstick pan, fry ham until warm and lightly brown. Remove from pan and keep warm.
• On one slice of sourdough bread, layer slice of cheddar cheese, ham, slice of swiss cheese and fried egg. Top with other slice of bread.
• Brush melted butter on sandwich and place buttered side down in skillet used to fry ham. Brush melted butter on top. After a few minutes, flip sandwich over and fry until golden brown and cheese is melted.

HONEY HAM SANDWICH

Steps:

• Mix together honey, mustard and cayenne, spread on bread.
• Top with ham, cheese and remaining slice of bread. Enjoy!

HAM 'N' EGG SANDWICH

Steps:

• Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion., In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set. , Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.

ONE-PAN HAM, EGG AND CHEESE BREAKFAST SANDWICH

Steps:

• Place a 9 1/2- to 11-inch nonstick skillet over medium heat and preheat for 2 to 3 minutes. Spray the skillet for about 2 seconds with cooking spray, then cook the ham or Canadian bacon on each side until hot and lightly browned. Transfer to a plate and set aside.
• Place the bread in the skillet to toast for about 30 seconds on each side. Set aside.
• Spray the skillet again with cooking spray until very well coated, about 5 seconds. (You can also substitute melted butter for the cooking spray if you like.) Whisk the eggs in a small bowl and pour into the skillet. Season with salt and pepper. Reduce the heat to low and allow the egg to firm up, about 1 minute. While the top of the egg is still wet, place both slices of bread in the center next to each other. The egg will firm up around them.
• Flip the entire round of egg with the bread stuck to it. Now the 2 slices are covered by the egg and it will look like an omelet from the top. Fold the edges of the egg over the bread, leaving them still connected to the the bread slices. Top the bread slice on the left with the cheese. Top the other bread slice with the ham or Canadian bacon, folding or overlapping slightly if necessary to fit inside the bread. Once the egg is set, gently fold the right slice of bread over the other to close the sandwich. Slide the sandwich onto a plate and, voila, you have a perfect breakfast sandwich.

EASY & DELICIOUS HAM AND DIJON SANDWICHES

Steps:

• Assemble ham and cheese onto the buns and set aside.
• Combine poppy seed, margarine, onion, Worcestershire sauce, and Dijon mustard into small sauce pan.
• Warm all ingredients on medium heat until margarine is melted.
• Spread the mixture onto each bun.
• Wrap each bun in aluminum foil.
• Bake for 15 minutes at 350 degrees Fahrenheit.
• Serve to grateful guests!
• Alternatively, you may freeze the unbaked sandwiches in the foil wrap, and remove as desired.
• If frozen, bake at 300 degrees Fahrenheit for 30 minutes.

HAM AND CHEDDAR SOUS VIDE EGG BITES

Steps:

• Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).
• Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
• Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.
• Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.