Ham And Swiss With Caramelized Onion On Rye Pizza Recipes

Steps:

• Melt the butter in a medium saucepan over medium-low heat and add the minced garlic. Cook to infuse the garlic flavor into the butter and until the butter turns brown, about 15 minutes. Remove from the heat and strain.
• Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of the cheese, some ham and then some of the cornichons. Top with 1 more slice of cheese. Close the sandwiches with the remaining bread and brush with butter until fully coated on both sides.
• Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. If desired, rub the outside of the toasted bread with the garlic halves to add a little more garlic flavor.

Steps:

• Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
• While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
• Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
• In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
• Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Combine the cream of mushroom soup, white wine, and water in a large bowl. Stir in the cooked egg noodles, ham, and Swiss cheese. Pour the mixture into the prepared baking dish. Sprinkle the dry stuffing mix over the dish. Bake uncovered until the casserole is bubbling and browned, about 30 minutes.

Steps:

• Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard and cornichons.

Steps:

• Heat oil in a 12-inch skillet over medium-high heat. Add onions; saute until well-browned, 10 to 12 minutes. Add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. Stir in cranberry sauce, and simmer until heated through. Remove from heat and set aside. (Cranberry-Onion Relish can be cooled, covered and refrigerated up to 2 weeks ahead.)
• To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)

Steps:

• Heat oven to 400ºF.
• Cook peppers and onions in medium skillet in small amount of boiling water 2 to 3 min. or until tender; drain. Stir in mustard and basil.
• Place crust on lightly greased baking sheet; top with pepper mixture, ham and Swiss cheese.
• Bake 8 to 10 min. or until cheese is melted and pizza is heated through.

Steps:

• Begin by making the caramelized onions: Melt the butter over low heat in a heavy-bottomed mid-sized saucepan. Put onions in the pot, sprinkle the pinch each of salt and sugar over the onions and toss to coat with the butter.
• Stir occasionally until onions begin to become soft and start giving up their juices. Continue cooking over low for about 35 minutes, adding a splash of balsamic vinegar any time the onions begin to look as if they're drying out.
• The onions are done when they are so tender it seems they're melting. They should be moist, but not sitting in pools of liquid.
• Remove from the heat.
• Preheat oven (and baking stone, if available) to 500°F.
• Make 2 small rounds or 1 bigger one with the dough. Place leftover dough in the fridge. I make it directly on silpat.
• Sprinkle caraway seeds about 1/2 inch around the edge. Maybe a little coarse salt, too.
• Divide the caramelized onions evenly between the two crusts, spreading near the edges.
• Fold the ham slices gently onto the crust, covering most of the onions.
• Arrange the Swiss cheese slices evenly over the top.
• If not on silpat, use a peel or your hands to slide the parchment and crust onto the pizza stone.
• Bake for 6-9 minutes, depending on how crispy you prefer your crust. Six minutes will give you a softer, lighter colored crust.
• Let cool 5 minutes before slicing.
• If desired, serve with the dijon mayonnaise for dipping.