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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 tsp steak seasoning, such as Kansas City-style
1 1-lb fully cooked center-cut ham slice, cut 1/2 inch thick
8 1/2-inch-thick slices hearty multigrain, ciabatta or country Italian bread
1/2 of a 6 1/2 oz container (1/2 cup) semi-soft cheese with garlic and herb
8 3/4 oz slices Swiss, fontina or provolone cheese
1 cup fresh baby spinach or arugula leaves
Olive oil
Smoked Gouda Dipping Sauce (recipe follows; optional)
Hot cooked French fried potatoes
Sprinkle steak seasoning over both sides of ham; rub in with your fingers.
For charcoal grill: Grill ham on the rack of an uncovered grill directly over medium coals for 3 minutes. Turn and grill ham for 2 to 3 minutes more or until heated through. (For a gas grill: Preheat grill. Reduce heat to medium. Place ham on rack over heat. Cover and grill as above.) Remove ham from grill and cut into four portions. Spread one side of each bread slice with cheese.
To assemble sandwiches, top the spread side of 4 bread slices with 1 slice Swiss cheese, ham, spinach leaves and another slice of cheese. Top with remaining 4 bread slices, spread side down. Brush both sides of sandwiches with oil.
Place sandwiches, close but not touching, on the greased rack of an uncovered grill directly over medium coals. Put a 13x9x2-inch baking pan on top of sandwiches; weigh pan down with two bricks. Grill about 4 minutes or until lightly browned. Use hot pads to remove baking pan. Use a spatula to carefully turn sandwiches over. Place baking pan back on sandwiches; grill about 3 minutes more or until cheese is melted. Serve with some Smoked Gouda Dipping Sauce and the potatoes. Makes 4 sandwiches.
Smoked Gouda Dipping Sauce: Prepare 1 (0.9- to 1.25 oz) pkg hollandaise sauce mix according to pkg directions, except use only 2 tbsp butter. Stir in 1 tbsp Worcestershire-style marinade for chicken. Remove pan from heat. Stir in 1/2 cup shredded smoked Gouda or Gouda cheese (2 oz) until nearly smooth. Spoon sauce into 4 small serving dishes. Dip French fries into sauce. Makes about 1-1/4 cups sauce.
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GRAND SLAM HAM GRILLED SANDWICHES WITH SMOKED GOUDA DIPPING SAUCE
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 tsp steak seasoning, such as Kansas City-style
1 1-lb fully cooked center-cut ham slice, cut 1/2 inch thick
8 1/2-inch-thick slices hearty multigrain, ciabatta or country Italian bread
1/2 of a 6 1/2 oz container (1/2 cup) semi-soft cheese with garlic and herb
8 3/4 oz slices Swiss, fontina or provolone cheese
1 cup fresh baby spinach or arugula leaves
Olive oil
Smoked Gouda Dipping Sauce (recipe follows; optional)
Hot cooked French fried potatoes
Sprinkle steak seasoning over both sides of ham; rub in with your fingers.
For charcoal grill: Grill ham on the rack of an uncovered grill directly over medium coals for 3 minutes. Turn and grill ham for 2 to 3 minutes more or until heated through. (For a gas grill: Preheat grill. Reduce heat to medium. Place ham on rack over heat. Cover and grill as above.) Remove ham from grill and cut into four portions. Spread one side of each bread slice with cheese.
To assemble sandwiches, top the spread side of 4 bread slices with 1 slice Swiss cheese, ham, spinach leaves and another slice of cheese. Top with remaining 4 bread slices, spread side down. Brush both sides of sandwiches with oil.
Place sandwiches, close but not touching, on the greased rack of an uncovered grill directly over medium coals. Put a 13x9x2-inch baking pan on top of sandwiches; weigh pan down with two bricks. Grill about 4 minutes or until lightly browned. Use hot pads to remove baking pan. Use a spatula to carefully turn sandwiches over. Place baking pan back on sandwiches; grill about 3 minutes more or until cheese is melted. Serve with some Smoked Gouda Dipping Sauce and the potatoes. Makes 4 sandwiches.
Smoked Gouda Dipping Sauce: Prepare 1 (0.9- to 1.25 oz) pkg hollandaise sauce mix according to pkg directions, except use only 2 tbsp butter. Stir in 1 tbsp Worcestershire-style marinade for chicken. Remove pan from heat. Stir in 1/2 cup shredded smoked Gouda or Gouda cheese (2 oz) until nearly smooth. Spoon sauce into 4 small serving dishes. Dip French fries into sauce. Makes about 1-1/4 cups sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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