BREADLESS HAM AND CHEESE SANDWICHES
At first glance, these look like conventional ham and cheese, but that's crunchy jicama, not bread, holding together the fiber-packed sandwiches. And you won't miss the carbs: each bite is a winning combination of salty-creaminess, sharp horseradish, and peppery arugula.
Provided by Food Network Kitchen
Time 10m
Yield 4 sandwiches
Number Of Ingredients 10
Steps:
- Stir together the sour cream, chives, mustard, horseradish and a few grinds of black pepper in a small bowl.
- Lay four slices of jicama out on a work surface. Spread each with some of the mustard-horseradish sauce, top each with 1/4 of the ham, a slice of cheese, and about 1/2 cup of arugula. Sandwich with the remaining jicama slices, cut in half and serve with a pickle spear if using.
SPANISH GRILLED CHEESE SANDWICHES WITH MANCHEGO AND JAMóN SERRANO
Jamón Serrano, a salty cured Spanish ham, is the traditional pairing for Manchego cheese. The ham is sold at specialty foods stores and at Spanish and Latin markets, and the cheese can be found at some supermarkets and at specialty foods stores.
Provided by Rick Rodgers
Categories Sandwich Cheese Valentine's Day Quick & Easy High Fiber Father's Day Lunch Bon Appétit Peanut Free Tree Nut Free Soy Free Cheese Week
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Line baking sheet with waxed paper. Spread butter on bread slices, dividing equally. Place 2 bread slices on prepared baking sheet, buttered side down. Top bread slices with half of sliced cheese (1 1/2 ounces each); top cheese with ham, dividing equally. Sprinkle dates over. Top with remaining cheese, then remaining 2 bread slices, buttered side up. Refrigerate 30 minutes. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and keep chilled. Peel plastic from sandwiches before continuing.
- Heat panini press and cook sandwiches according to manufacturer's instructions. (Alternatively, heat heavy large skillet over medium-high heat. Reduce heat to mediumlow. Place sandwiches in skillet. Place another large skillet atop sandwiches; place weight, such as large can of tomatoes, atop skillet. Cook sandwiches until golden brown and cheese melts, about 4 minutes per side.)
HAM AND CHEESE SANDWICHES
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
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.
SWEET AND SMOKEY SPANISH-STYLE HAM
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
- Meanwhile, combine the sugar, paprika, garlic powder and oregano in a small bowl and stir until well mixed. Whisk in the olive oil until the mixture is a smooth paste.
- Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard all over the ham. Spread the spice paste with a spoon as evenly as possible all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the paste forms a very light brick red crust, turning once halfway through, about 25 minutes more.
PRESSED CHEESE SANDWICHES
Provided by Alex Guarnaschelli
Categories main-dish
Time P1DT20m
Yield 32 small sandwiches
Number Of Ingredients 12
Steps:
- I think simple recipes are the best way to start out the meal. Melted cheese, in any form, is something that everyone loves. I find these sandwiches only make people want to eat more afterwards!
- In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.
- Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.
- Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.
- The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.
- The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches. I avoid salt and pepper to keep the focus on the acidity of the scallion.
- Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part.
- Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic. The scallions can be covered and refrigerated overnight, if desired.
ULTIMATE HAM SANDWICH
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 5
Steps:
- Spread Homemade Mayonnaise (recipe follows) on a thick slice of crusty white or rye bread. Top with Bibb lettuce, sliced tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese. Spread whole-grain mustard on another slice of bread, then close the sandwich.
- Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
- Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
- Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
- Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.
- Yield: 1 cup
BOCADILLO (SPANISH HAM AND CHEESE SANDWICHES)
Make and share this Bocadillo (spanish Ham and Cheese Sandwiches) recipe from Food.com.
Provided by jovigirl
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut rolls open and toast lightly under broiler or in toaster oven. Smash garlic cloves with side of a knife, place in a small bowl and toss with olive oil to flavor.
- Lightly brush insides and ousides of rolls with garlic oil. Place 4 bottom halves in a large, heavy non-stick skillet. Place sliced tomatoes on bread, sprinkle with oregano, then layer with meat and cheese. Top with upper halves. CLose and press together well. Heat skillet over med-high heat. Lower heat and cook about 6 minutes per side, until outside is lightly crisped and cheese is melted. For crisper, thinner sandwiches, flatten with another skillet or a wide-bottomed saucepan as they cook, or use a panini press.
- Cut sandwiches in half and serve immediately.
SPANISH HAM AND CHEESE SANDWICH-BOCADILLO DE JAMóN
It's called Bocadilla de Jamón Serrano Y Manchego. In Spain, it's served in quaint cafes with cafe con leche (espresso with steamed milk and sugar). This is a great game-day snack or make-ahead picnic or lunch sandwich. I add a handful of chips, but you could serve chilled melon slices or other (hot or cold) tapas with this...
Provided by Vickie Parks
Categories Sandwiches
Time 10m
Number Of Ingredients 6
Steps:
- 1. Slice baguette in half, lengthwise. Drizzle olive oil on the inside of both halves of the bread.
- 2. Arrange the ham on the bottom half of the baguette, then arrange Manchego cheese slices on top of the ham. Then arrange the piquillo peppers over the cheese. Then (if using the olives) evenly distribute the olives on top of the peppers.
- 3. Place the other half of the bread on top. Cut the baguette in half. To serve, cut both portions in half (for easier handling), and serve with tapas or your favorite chips.
SPANISH STYLE TOMATO WITH HAM OR CHEESE SANDWICH
This is a favorite breakfast dish in Spain. It works nicely for lunch and tapas too. It's so easy to make. And kids really like have fun with this. The most important thing is to have fresh ingredients. You can leave out the ham or the cheese or both if you wish and it will still be completely delicious. Make sure to use dry-cured ham. And paper thin slices. The cheese and ham slices, if used, should be thin enough that the taste of the bread, oil and tomato shine out.
Provided by alvinakatz
Categories Breakfast
Time 5m
Yield 2 open-faced sandwiches, 1 serving(s)
Number Of Ingredients 5
Steps:
- Cut roll in half.
- Lightly grill or toast roll so it gets a bit brown on top.
- Drizzle olive oil on the bread.
- Take the tomato in your fist, and holding it over the bread, squeeze it so that the pulp comes out. Continue squeezing so that the pulp goes all over the bread. If you don't like the idea of doing this, you can put the pulp into a container and spoon it onto the bread.
- Repeat on other side of the bread.
- Top each half with a thin slice of cheese, if desired.
- Top each roll half with an extremely thin slice of dry-cured ham if desired. (The slice of ham should be so thin you can see through it).
- Enjoy.
Nutrition Facts : Calories 211.3, Fat 2.9, SaturatedFat 0.4, Sodium 322.4, Carbohydrate 39.6, Fiber 4.3, Sugar 7.5, Protein 7.8
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