Uncured Honey Ham Croque Madame Flatbread Recipe By Tasty Recipes

UNCURED HONEY HAM ANTIPASTO FLATBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF. Coat a sheet tray with nonstick spray.
• Roll out canned pizza dough and cut it half lengthwise (and save the other half for another flatbread). Place pizza dough on the sheet pan and use your fingers to stretch and shape into an oval shape.
• Top flatbread with pesto, pepperoncini, marinated tomatoes, green peppers, red onion, green olives, mozzarella pearls, and Castle Wood Reserve® Uncured Honey Ham.
• Bake in the oven for 10-15 minutes or until crust is golden brown.
• Top flatbread with balsamic glaze, red chili flakes, and basil. Slice into 8 pieces.
• Enjoy!

UNCURED HONEY HAM HAWAIIAN FLATBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF. Coat a sheet tray with nonstick spray.
• In a medium saucepan, add water and bacon and cook for 5 minutes or until bacon is golden and crispy.
• Roll out canned pizza dough and cut in half lengthwise (and save the other half for another flatbread). Place pizza dough on the sheet pan and use your fingers to stretch and shape into an oval shape.
• Top flatbread with marinara, mozzarella jack blend, bacon, pineapple, red onion, and Castle Wood Reserve® Uncured Honey Ham.
• Bake in the oven for 10-15 minutes or until the crust is golden brown.
• Top with scallions, slice into 8 pieces, and serve.
• Enjoy!

CASTLE WOOD RESERVE® UNCURED HONEY HAM, APRICOT, AND BRIE CROISSANT SANDWICH RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF.
• Melt butter in a medium pan over medium heat. Add onion and salt and cook until onion is golden brown, about 10 minutes. Add in the sprig of thyme and cook for another 2 minutes.
• Slice croissants in half and place on a parchment-lined baking sheet, cut side up. Spread apricot preserves on the top half and place 3 pieces of brie cheese. On the bottom croissant half, place caramelized onions and folded slices of Castle Wood Reserve® Uncured Honey Ham. Repeat with the other croissant.
• Bake open-face for 10 minutes.
• Remove from the oven and add arugula. Close the sandwiches and serve with a skewered strawberry for a garnish.
• Enjoy!

CROQUE MADAME TRAYBAKE

Steps:

• To make the sauce, heat the milk in a saucepan with the onion, cloves and bay leaf. When boiling, turn off the heat and leave to infuse for 30 mins, then strain.
• Melt the butter in another pan and add the flour. Cook for 4-5 mins until sandy. Gradually whisk in the milk, then cook over a medium heat, stirring, until you have a thick sauce. Stir in the mustard and season. Set aside to cool. Can be made up to two days ahead.
• Heat oven to 180C/160C fan/gas 4. Butter a baking tray large enough to fit 3 slices of bread, then butter and toast the bread, and make 3 sandwiches with 2 slices of ham and cheese in each. Spread the white sauce on top, and make a small well in the sauce on each sandwich. Crack the eggs into the wells, then scatter over the parmesan. Bake for 20 mins or until the whites are just set.

CROQUE-MADAME

Steps:

• Preheat oven to 400°. Place half of the cheese on 8 bread slices; top with ham and remaining bread. Spread outsides of sandwiches with softened butter., On a griddle, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown. Spread tops with mayonnaise; top with remaining cheese. Transfer to an ungreased baking sheet; bake 4-5 minutes or until cheese is melted., Meanwhile, for eggs, heat 1 tablespoon butter on griddle over medium-high heat. Break 4 eggs, 1 at a time, onto griddle. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Sprinkle with salt and pepper. Place eggs over sandwiches. Repeat with remaining ingredients.