Blue Ribbon Ham Sandwich Recipes

Steps:

• Mix onions, basil and mayo; spread onto 1 bread slice.
• Fill bread slices with remaining ingredients.

Steps:

• 1. HAM SALAD: Drain liquid from canned ham, and place into bowl. Separate, and smash with a fork.
• 2. Add remaining ingredients, increasing or decreasing mayonnaise to achieve a smooth spreading consistency while remaining stiff enough to not "run".
• 3. Refrigerate several hours or overnight to allow the flavors to blend!!!
• 4. EGG SALAD: Cook eggs with a pinch of salt to hard boiled stage.
• 5. Immediately drain hot water, crack eggs, and place in cold water. They should immediately peel with ease.
• 6. Using a hand grater, grate the eggs into a bowl, and add remaining ingredients, increasing or decreasing mayonnaise, as necessary to achieve a smooth spreading consistency while remaining stiff enough to not "run".
• 7. Cover and place in the refrigerator.
• 8. ASSEMBLE SANDWICHES: Remove the crusts from the bread.
• 9. Spread a thin layer of ham mixture on one slice of bread, and top the ham with a thin layer of egg mixture.
• 10. Place another slice of bread on top, lay flat on cutting board, and with an electric knife, diagonally slice the sandwich.
• 11. Make half the sandwiches with whole wheat bread and half with white bread, attractively place on platter, and garnish!!!! THE PERFECT PARTY SANDWICH ... that EVERYONE LOVES!!!!

Steps:

• 1. Slice top from rolls and place bottoms in baking pan.
• 2. Layer ham and cheese on rolls.
• 3. Replace tops.
• 4. Combine butter, poppy seeds, mustard, Worcestershire, and onion powder in a saucepan. Mix well.
• 5. Drizzle over rolls. Refrigerate until butter is firm or overnight.
• 6. Cover with foil.
• 7. Bake at 350° for 30 minutes or until cheese melts.
• 8. Uncover and cook for 2 additional minutes.
• 9. Serve warm or cold.

Steps:

• Stir together all ham filling ingredients in small bowl; set aside.
• Stir together all egg filling ingredients in small bowl; set aside.
• Stir together all cream cheese filling ingredients in small bowl; set aside.
• Cut crusts from bread slices.
• Butter 1 side of each bread slice.
• Spread about 2 tablespoons ham filling on each of 4 slices whole wheat bread; top each with 1 slice white bread.
• Spread about 2 tablespoons egg filling on each of 4 slices whole wheat bread; top each with 1 slice white bread.
• Spread top of each sandwich with about 1 tablespoon cream cheese filling.
• Wrap with plastic food wrap; refrigerate at least 1 hour.
• Slice each sandwich into thirds.
• Garnish with cucumber slices, parsley sprigs, chives or celery leaves.
• You may substitute 1/2 tsp dried herbs for the parsley and chives in the cream cheese filling.

Steps:

• 1. Combine all ingredients. Hollow out one loaf of bread. Put dip in and place on large enough sheet pan to catch any spillage. Bake at 350 degrees for one hour.
• 2. Cube up the other loaf of bread (as well as the bread removed from the loaf used to bake the dip) and toast in oven 7-10 minutes. Dip is also good with veggies or crackers.

Steps:

• Melt butter in large skillet on medium heat. Add peppers and onions; cook and stir 3 to 5 min. or until crisp-tender. Reduce heat to low.
• Add VELVEETA and milk; cook 5 min. or until VELVEETA is completely melted and sauce is well blended, stirring frequently.
• Stir in potatoes and ham; cook 5 min. or until heated through, stirring occasionally.