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Now that the big holiday meal is over and we've all recovered from eating too much, we have to think about the ham leftovers. In fact, as we speak, I'm thinking of ham and cheese sandwiches, hot and gooey with cheese. Now that's a leftover I can wrap my lips around any time, any day.
Take the remains of your holiday ham and sandwich it between good bread. I say "good" bread because I believe that's what makes a good sandwich a great sandwich. I love a crusty roll or thick slices of French, Italian or Jewish Rye bread. And for mixed salad fillings, like cubed ham and apple with curry mayonnaise dressing, pita pockets and wraps are the ticket. The bread shouldn't just hold the filling, it should add distinct flavor to the sandwich. Enjoy!
Big Hot and Cheesy Ham Sandwich
1 loaf French bread, sliced lengthwise (leave hinged)
2 pounds sliced cooked ham
2 (8-ounce) packages cream cheese, softened
1 cup butter, softened
2 cups freshly grated or shredded Parmesan cheese
2 to 3 large tomatoes, thinly sliced
Directions: In bowl mix together the cream cheese, butter and 1 1/2 cups Parmesan cheese. Open French bread on a baking sheet and spread both cut sides with a portion of the cream cheese mixture. Lay ham on top of both sides of bread then cover with tomato slices. Dollop remaining cream cheese mixture over the tomatoes. Sprinkle with the rest of the Parmesan cheese. Bake in preheated 350 degree oven 10 to 15 minutes or till bubbly and light golden brown. Close sandwich and slice as desired. Serve hot. Serves 4 to 6.
Asparagus and Ham Melt Sandwiches
1 pound fresh asparagus
2 T. water
1/3 cup sour cream
2 T. Dijon mustard
1/2 tsp. prepared horseradish
4 steak rolls, or 8 slices rye bread
4 (1/4-inch) slices cooked ham
4 slices provolone cheese
Directions: Snap off tough ends of asparagus. Place asparagus in a shallow 2-quart casserole along with the water. Cover and microwave on HIGH 7 to 9 minutes, stirring after 4 minutes. Drain and set aside.
In small bowl combine sour cream, mustard and horseradish. Spread mixture on both sides (insides of rolls.) Place 1 ham slice and 3 to 4 asparagus spears on bottom of each roll. Cover bottom and top of roll with 1 slice provolone cheese; place under broiler till cheese is melted. If using rye bread spread outside of sandwiches with butter and grill in fry pan. Serve immediately. Serves 4.
Ham and Apple Salad Pitas
2 cups diced cooked ham
1 large red apple, unpeeled, cored and diced
1 stalk celery, sliced
1 green onion, minced
3/4 cup raisins
1/4 cup mayonnaise
1/2 tsp. poppy seeds
1/8 tsp. curry powder
Dash of white pepper
1 T. lemon juice
Lettuce leaves
4 pita pocket halves
Directions: In medium bowl combine ham, apple, celery, onion and raisins. In small bowl prepare dressing by stirring together the mayonnaise, poppy seeds, curry powder, white pepper and lemon juice. Add to ham mixture and toss well. Cover and chill.
When ready to serve, line pita halves with lettuce and spoon 1/4 of the ham mixture into each pocket (if desired, substitute wraps or flour tortillas for the pitas.) Serves 4.