Ham Cheese And Mayo Sandwich Recipes

Steps:

• Spread mayonnaise evenly on two pieces of the bread.
• Place a piece of cheese on the bread.
• Place a slice of ham on top of the cheese.
• Place the other slice of bread on top.
• Cut in half.
• Enjoy.

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.

Steps:

• Spread mayonnaise on sliced white bread. Sandwich with sliced ham, Swiss cheese and pickles. Trim the crusts and cut into quarters. Thread a quarter onto each skewer; toast over a flame until the cheese melts.

Steps:

• Cover 8 bread slices with ham; spread with mayo. Top with 2% Milk Singles and remaining bread slices.
• Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag. Freeze up to 2 weeks.

Steps:

• Preheat oven to 350.
• In a small mixing bowl, combine mayo, sour cream, seeds & pepper; stir in kraut; set aside.
• On a foil-lined baking sheet, place six slices bread--first brush each with melted butter (save some for the other half of the sammie); top with a slice of cheese, then 1/6th of the kraut mixture,then a slice of ham and two slices of cheese--do this on all six slices of bread.
• Brush remaining six slices of bread with melted butter; place on cheese--with butter side up, to make six sandwiches.
• Bake for 10 minutes (cheese is melted, bread is lightly browned)--turn once during that time.
• Remove from oven; slice diagonally, serve with pickles.
• SEPTEMBER HARVEST: Remember Johnny Appleseed by placing a few thin slices of apple between the ham and cheese.
• NEBRASKA REUBEN: Salute Omaha's claim to fame and use thinly sliced corned beef instead of the ham.
• CRUNCHY BITES: Add a few sunflower kernels to the sauerkraut mixture and honor those hardy souls in North Dakota who raise huge fields of sunflowers!
• BOOST YOUR PROTEIN: Stir about a 1/4-cup of cooked edible soybeans (edamame) into the sauerkraut mixture and thank a South Dakota farmer!

Steps:

• Heat broiler.
• Combine coleslaw and mayo.
• Place roll, cut-sides down, on baking sheet. Broil, 4 inches from heat, 2 min. or until toasted; turn. Place ham on one bread half; cover remaining half with cheese. Broil (open-faced) 1 min. or until cheese is melted.
• Top with coleslaw mixture; fold in half.

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!

Steps:

• Preheat oven to 350 degrees. Cut aluminum foil into pieces large enough to hold each sandwich.
• Whisk or beat the butter with the mayonnaise, mustard, onion powder and poppy seeds.
• Spread sauce on both sides of each bun, if desired, sauce quantity may be doubled, and more can be used, although not all of it will be required.
• Place ham slices on the bottom side of each bun. Put cheese slices evenly on top of ham.
• Replace bun tops, wrap in foil.
• Bake sandwiches, on a sheet tray, for up to 25 minutes, unwrap and serve.
• If desired, buns may be frozen thoroughly, and baked at 350 for 1 hour, up to 1 month later.

Steps:

• Combine first 5 ingredients.
• Spread evenly on each bun half.
• Layer 8 bun haves evenly with cheese and ham.
• Close sandwiches.
• Wrap each sandwich with foil.
• Freeze.
• To bake: Frozen in the foil, bake sandwiches for 1 hour at 350 degrees.

Steps:

• Finely slice the red onion and radishes and put in a small bowl with the red wine vinegar and caster sugar and leave to lightly pickle for 20 mins. Mix the mayo with the mustard and spread onto the white bread. Top two slices with the smoked ham, parsley and cheddar. Drain the onions and radishes and lay on top. Close and halve to serve.

Steps:

• Preheat oven to 425°F. Spread bread slices evenly with mayo. Place 4 of the bread slices, mayo-sides down, on greased baking sheet; spread tops with mustard.
• Cover each with 6 ham slices, 2 tomato slices and 1 cheese slice. Top with remaining 4 bread slices, mayo-sides up.
• Bake 12 to 13 min. or until golden brown on both sides, turning over after 6 min.