Best Grilled Ham And Gouda Sandwich With Leftover Easter Veggies Recipes

Grilled Ham and Gouda Cheese with Caramelized Onions and Roasted Tomato Mayonnaise image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large Spanish or sweet (Vidalia) onion, halved and thinly sliced
Salt and freshly ground black pepper
1 plum tomato, halved and seeded or 2 sun-dried tomatoes in oil, drained and patted dry
1 tablespoon canola oil (if roasting tomato)
Salt and freshly ground black pepper
1/2 cup Hellmann's mayonnaise
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
8 slices good quality white bread (Pullman loaf) cut into 1/4-inch thick slices
1 1/2 cups grated Gouda cheese
Caramelized onions
8 slices prosciutto, sliced about 1/8-inch thick
8 tablespoons unsalted butter, at room temperature

Steps:

Caramelized Onions:
Heat the butter and oil in a medium saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.
Roasted Tomato Mayonnaise:
1. Preheat the oven to 375 degrees F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
2. Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
Sandwich:
1. Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the proscuitto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
2. Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.

Ham Sandwiches with Pickled Veggies image

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 8 servings

Number Of Ingredients 0

Steps:

Blend 1/2 cup mayonnaise, 1 chopped spring onion, 2 tablespoons lemon juice, 1/2 teaspoon kosher salt and a few grinds of pepper in a small food processor or blender until smooth. Spread some of the sauce on the bottoms of 8 toasted rolls. Top with thick-sliced baked or smoked ham, assorted pickled vegetables (such as carrots, cucumbers and peppers), watercress, more sauce and the roll tops.

Baked Ham and Smoked Gouda Sliders image

Yield Makes

Number Of Ingredients 11

12 small dinner or Hawaiian rolls
1 cup apricot preserves
12 slices thinly sliced smoked deli ham
12 ounces Carr Valley Smoked Gouda cheese, shredded (3 cups)
4 tablespoons butter, cubed
1 tablespoon dried minced onion
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
.75 ounce Weyauwega Star Dairy Parmesan cheese, finely shredded (1/4 cup)
1 tablespoon crushed red pepper flakes, optional

Steps:

Instructions Heat oven to 350°F. Slice rolls in half horizontally; remove tops. Place roll bottoms in a 13 x 9-inch baking pan; spread with apricot preserves. Layer each with one folded ham slice and gouda. Replace roll tops. Melt butter in a microwave-safe bowl; stir in the minced onion, Dijon mustard, salt and pepper. Brush mixture over roll tops. Sprinkle with parmesan and red pepper flakes if desired. Bake for 18-20 minutes or until the cheeses are melted.