Its A Gouda Hot Ham Sandwich Recipes

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
• Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
• Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

Steps:

• If using a strong onion or shallot, peel and soak in ice water. Preheat oven to 425 degrees.
• Slice roll almost in half and lay open on a baking sheet.
• Combine mustard, honey and cayenne in small bowl, then spread on both halves of roll.
• Layer ham across both halves of roll, spread preserves over ham.
• Dice shallot and sprinkle over preserves, then top with cheese.
• Place in hot oven until cheese melts, about 3-4 minutes.
• Fold to close sandwich before serving. Enjoy warm or wrap tightly to serve later.

Steps:

• Place a large skillet or griddle pan over low heat. Lay out the slices of bread on a work surface and spread a thin layer of mayonnaise over each one. Flip each slice over and spread a thin layer of red pepper jelly over each one. Build the sandwiches by dividing the ham and Gouda among four of the slices and closing them so that the mayonnaise is on the outside.
• Place the sandwiches in the skillet and cook, turning once, until golden brown and heated through.
• While the sandwiches are toasting, in a large bowl whisk together the lemon juice, preserves, dill, olive oil and some salt and pepper. Toss the green vegetables with the dressing and reserve. Cut the sandwiches on a bias and serve warm along with the vegetable salad.

Steps:

• Spread 1/2 tablespoon of mustard onto each of 4 slices of marble rye bread.
• Add 2 ounces (1/2 cup) of smoked Gouda, followed by 2 ounces of black forest ham.
• Cover each prepared bread slice and evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling butter second side of bread. Cook until golden and crusty, about 3-4 minutes. Carefully turn and cook until second side is golden, about 2-3 minutes more.