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Here's a detailed overview of all you have to do: Soften cream cheese. Let a brick of cream cheese (8 ounces) sit at room temperature until soft. Prepare ham. Toss your leftover ham in a food processor and pulse until fine bits. Mix; refrigerate. Using a fork, mix together all ingredients.
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Directions. Preheat broiler to high with oven rack in middle position. Split baguette in half, and shingle bottom half with raclette cheese. Place baguette halves on a baking sheet, and broil.
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Korean Street Toast. A Korean staple, this hearty ham sandwich has a lot going on. Eggs are cooked with shredded cabbage and carrots, then topped with ham and cheese before getting drizzled with ketchup and mayo. Chef John describes it as "one of the most memorable sandwich experiences of my life."
Ham and Cheese Sandwich
Preparation. To make the pimento cheese: Combine the cream cheese and hot sauce in a food processor, then fold together the remaining ingredients. To assemble the sandwich: Spread butter on both sides of the bread and toast one side in a sauté pan until golden brown. Spread a little pimento cheese onto the toasted side of the bread, followed.
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MAKE THE BISCUITS. Preheat oven to 450 degrees F. Line a baking sheet or round cake pan with parchment paper; set aside. In a large bowl, sift together flour, baking powder, baking soda, salt and sugar.
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Place 2 slices (about 1 ounce) of the cheese in an even layer on each bread slice in skillet. (Cut and/or layer cheese if needed to avoid cheese draping off the sides of the bread.) Top with the ham and pickle chips (if using), divided evenly between the 2 slices. Top with the remaining cheese ( 2 slices per sandwich).
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Whisk together all of the ingredients for the herbed mayonnaise. Set aside. Set your slices of bread out in a single layer. Spread 2 TBS of the herbed mayonnaise onto spread four slices of the bread. Top each with 1/4th each of the sliced tomato, rocket leaves, sliced onions, and then three slices of ham. Finish with 1 slice of cheese on top of.
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Make honey mustard spread: Stir together mayonnaise, mustard, honey, and paprika in a small bowl. Caitlin Bensel; Food Stylist: Torie Cox. Spread mayonnaise mixture evenly over each bread slice. Caitlin Bensel; Food Stylist: Torie Cox.
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Place the bread, mayo side down, into the hot pan. Allow to brown for a moment, then cover with a lid just long enough for the pimento spread to start to melt. Check for a nice golden-brown crust, and remove from the pan. Next, place your ham slices over the pimento cheese. Give a slight drizzle of mustard, and top with thunder and lightening.
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Step 1. ) Combine 2 tablespoons Hellmann's® or Best Foods® Real Mayonnaise with thyme in small bowl.) Evenly spread mayonnaise mixture on bread, then evenly layer remaining ingredients on 2 slices. Top with remaining bread slices. Spread remaining 2 tablespoons Mayonnaise on outside of sandwiches.) Preheat grill pan or 12-inch nonstick.
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Cut each focaccia round in half horizontally. Using kitchen scissors, snip any large pieces of chutney. Spread the bottom halves of 2 of the rounds with chutney; set aside. In a small bowl stir together the mayonnaise and pesto; spread over the bottom halves of the remaining focaccia rounds. Arrange the ham on the chutney-spread focaccia.
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Instructions. In a small pot combine 1/2 tbsp mayo and Dijon mustard with 1 tsp honey. Spread over one side of each slice of bread. Top one of those slices with onion, followed by tomato with a pinch of salt. Top tomato with cheese, then fold in the ham and sprinkle over a pinch of black pepper.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion in a bowl. Separate the tops from the bottoms of the rolls; arrange the bottom pieces in a layer in the prepared baking dish.
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Step 2: Build the ham sandwich. TMB STUDIO. Spread the garlic-infused spread evenly over two slices of bread. Layer the two slices evenly with cheese, tomato, ham and lettuce. Top with the remaining bread slices.
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Remove to cool. Slice sweet Italian bread on a very wide bias (so you end up with wider pieces than the loaf). Layer the ingredients between the bread: Country ham, avocado, black pepper, swiss cheese, mayo. Over medium heat, melt butter and toast sandwich, carefully flipping to toast both sides. Remove from heat, slice in half and enjoy!
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Just use the pulse function to grind the meat to desired consistency. In a large mixing bowl gather your ingredients. Mayonnaise chopped celery and onion and pickle relish. Add the chopped ham and mix = easy. Then build those sandwiches. And don't forget to top it with a little classic cornichon.
