Recipe by Jug O'Mud
Part of a "two-for" recipe intended to be served alongside Broccoli (and Swiss) Soup which was featured in Rachael Ray's magazine. We originally had this with the soup. I used a mayo/olive oil blend with no complaints. I must have have used a smaller ciabatta loaf cos we had a bit of the ham/cheese/mayo mix leftover. No worries, though, cos the menfolk in my family just spread it on regular bread for a "sometime later" snack. If you love Swiss cheese, you'll likely really enjoy this...the ciabatta bread made a great toast.
- 2 cups shredded swiss cheese (approx. 1/2 lb)
- 1 ham slices, cut into small cubes (thick)
- 1⁄2 cup mayonnaise
- 1 lb loaf ciabatta, split and cut into quarters
Directions See How It's Made
- Preheat broiler.
- In medium bowl, using a fork, combine 2 cups cheese, ham and mayo. Season with pepper (if desired). Spread the mixture on the ciabatta slices and broil until bubbly and golden. Goes great with the broccoli soup (listed separately) or alone. Hope you enjoy.