The Ultimate Ham Cheese Sandwich Recipes

ULTIMATE HAM SANDWICH

Steps:

• Spread Homemade Mayonnaise (recipe follows) on a thick slice of crusty white or rye bread. Top with Bibb lettuce, sliced tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese. Spread whole-grain mustard on another slice of bread, then close the sandwich.
• Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
• Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
• Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
• Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.
• Yield: 1 cup

GRILLED HAM AND CHEESE SANDWICH

Steps:

• To assemble the sandwiches, butter both sides of each bread slice. Lay ham and cheese on one slice and cover with the another slice. Trim the crusts off the sides.
• Heat a saute pan over medium-low heat, then fry the sandwiches until the cheese starts to melt and the sandwiches are golden brown, about 3 minutes on each side. You may need to add more butter to the pan.
• Remove the sandwiches to paper towels to drain, let them cool for 1 minute, then cut into quarters diagonally and serve 3 quarters each per serving.

RACHAEL RAY'S THE ULTIMATE HAM & CHEESE SANDWICH

Steps:

• Place a medium-size pot over medium heat and melt 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk and mustard into the butter-flour mixture. Season it with some fresh nutmeg, salt and freshly ground black pepper, and cook for about until it thickens up.
• Place four slices of bread on the counter. Spread some of the sauce onto each slice of bread, then lay down some ham, a couple slices of cheese, another smear of sauce and top each sandwich with the remaining bread slices.
• Place a large skillet over medium-high heat and melt the remaining tablespoon of butter. In a high-sided dish, whisk up the eggs. Dip the sandwiches in the egg and transfer them to the hot pan. Cook until golden brown, 3-4 minutes per side.
• While the sandwiches are cooking, whisk the raspberry jam, white vinegar, EVOO, some salt and freshly ground black pepper in a large salad bowl. Toss the salad greens in the dressing and serve them up alongside the best ham and cheese you've ever had!

HOT HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
• Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

CHRISTY'S AWESOME HOT HAM AND CHEESE

Steps:

• Preheat a skillet over medium-high heat.
• Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butter-side down in the hot skillet. Top with Swiss cheese and ham. Spread the unbuttered side of the second slice of bread with mayonnaise and mustard; place it, butter-side up on top of the sandwich. Cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.

THE ULTIMATE GRILLED CHEESE SANDWICH

Steps:

• Preheat a griddle or nonstick skillet to medium-low. Spread 2 teaspoons of the butter on one side of a bread slice. Repeat with the remaining butter and bread. Place one of the slices butter-side down and shingle the cheese on top, covering the entire surface. Top with the other slice of bread, butter-side up.
• Place the sandwich on the griddle and cook until the bottom is golden brown and crisp, 3 to 4 minutes. If the bread is browning too quickly, shift the griddle off the heat. Flip the sandwich, then cover with a small metal bowl and cook until the bottom is golden brown and the cheese is melted, 3 to 4 minutes. Once golden brown on both sides, toast the edges of the sandwich, if desired. Transfer to a cutting board, cut in half on the bias and serve immediately.