Rachael Ray's the Ultimate Ham & Cheese Sandwich
photo by Dreamgoddess
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 44.37 ml butter, divided
- 29.58 ml flour
- 236.59 ml milk
- 14.79 ml Dijon mustard
- 0.5-0.75 ml fresh nutmeg
- salt & freshly ground black pepper
- 8 slice white bread
- 12-16 slice deli ham
- 8 slice swiss cheese
- 2 eggs
- 14.79 ml raspberry jam
- 29.58 ml white vinegar
- 59.14-78.78 ml extra virgin olive oil (EVOO)
- 946.36-1182.95 ml mixed salad greens
directions
- Place a medium-size pot over medium heat and melt 2 tablespoons butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk and mustard into the butter-flour mixture. Season it with some fresh nutmeg, salt and freshly ground black pepper, and cook for about until it thickens up.
- Place four slices of bread on the counter. Spread some of the sauce onto each slice of bread, then lay down some ham, a couple slices of cheese, another smear of sauce and top each sandwich with the remaining bread slices.
- Place a large skillet over medium-high heat and melt the remaining tablespoon of butter. In a high-sided dish, whisk up the eggs. Dip the sandwiches in the egg and transfer them to the hot pan. Cook until golden brown, 3-4 minutes per side.
- While the sandwiches are cooking, whisk the raspberry jam, white vinegar, EVOO, some salt and freshly ground black pepper in a large salad bowl. Toss the salad greens in the dressing and serve them up alongside the best ham and cheese you've ever had!
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