Grilled Ham and Cheddar Sandwich
"This sandwich sizzles with flavor. These go great with a nice spicy tomato soup, too."
photo by Mami J
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄2 cup mayonnaise
- 2 teaspoons prepared steak sauce
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon dry mustard
- 1 pinch cayenne pepper
- 8 large thick slices sourdough bread (cut diagonally from loaf, about 1/2-inch thick)
- 1⁄4 cup grainy mustard
- 1⁄2 red onion, sliced paper thin
- 4 slices smoked ham, halved (1/4-inch thick)
- 8 ounces sharp white cheddar cheese, thinly sliced
- 4 tablespoons unsalted butter, melted
directions
- Mix mayonnaise, steak and Worcestershire sauces, dry mustard, and cayenne in small bowl.
- Spread 4 slices bread with thin layer of grainy mustard and top with layer of onion, 2 pieces of ham, and the cheese. Spread mayonnaise mixture over remaining bread and place on sandwiches. Brush both sides of sandwiches with butter.
- Heat large skillet over medium heat. Add sandwiches and fry, turning once, until golden, about 3 m inutes each side. Serve hot.
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Reviews
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wow this is good didnt use the onions -
This is a very goood sandwich. Made it with swiss and munster cheese and it was very tasty. Made for ZWT6. -
This was really good. I can't put my finger on quite what made it good. Must just be the perfect combination of flavors! Will make again! Made for ZWT6 and the Looney Spoon Phoodies! -
Made as written for ZWT6, mainly cuz I had just cooked a ham prior to the start of the Gr Britain part of the Tour & had just enough left to try your recipe after making several others. This is grown-up & tasty comfort food that will find its way to our table often, so thx for sharing your recipe w/us. -
Wow, great sandwich. I made one sandwich for my lunch, I used A1 steak sauce and skipped the mayonnaise and used a tiny bit of sour cream instead. This will be made again. Thank you Jackie! Made for Swizzle Chicks and ZWT6.
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Tweaks
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Wow, great sandwich. I made one sandwich for my lunch, I used A1 steak sauce and skipped the mayonnaise and used a tiny bit of sour cream instead. This will be made again. Thank you Jackie! Made for Swizzle Chicks and ZWT6.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
