Best The Best Ham Sandwiches Ever Recipes

THE BEST HAM SANDWICH YOU'LL EVER EAT

Steps:

• Slice the bread in half lengthwise, forming two flat halves. Spread the goat cheese on each section of bread. Layer arugula on the bottom half and then ham over the greens. Fold and crumple the ham as you layer it on the bread. Form piles of ham across the bread to create the best texture.
• Spoon the jam over the goat cheese on the top half of the bread. Close the sandwich and slice into smaller sections. Serve immediately.

BEST DARN HAM SANDWICHES YOU'LL EVER EAT RECIPE - (4.3/5)

Steps:

• You will need two 9x13" pans. Place the bottoms of 12 rolls in each pan. Place ham on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a saucepan, mix butter, worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in refrigerator for 1 hour or over night. Preheat oven to 375* and bake for 15 minutes or until cheese is melted. Serve.

BEST DARN HAM SANDWICHES YOU'LL EVER HAVE!!!

Steps:

• 1. You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls.
• 2. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on.
• 3. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches.
• 4. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.)
• 5. Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve.
• 6. They are great hot and even at room temperature Enjoy!

ULTIMATE HAM SANDWICH

Steps:

• Spread Homemade Mayonnaise (recipe follows) on a thick slice of crusty white or rye bread. Top with Bibb lettuce, sliced tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese. Spread whole-grain mustard on another slice of bread, then close the sandwich.
• Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
• Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes.
• Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
• Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt. Cover and refrigerate up to 4 days.
• Yield: 1 cup

THE BEST HAM SANDWICHES EVER

Steps:

• You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, dijon mustard, worcestershire sauce, and dried onions. Wait until all butter is melted and then pour the melted mixture over the ham sandwiches (I know it sounds weird but TRUST me). Sprinkle the buns with poppy seeds and cover with foil. Let refrigerate overnight (If not able to wait, it is okay. They still taste great if made right away). Preheat oven to 350 and uncover sandwiches. Bake at 350 for 15-20 minutes and serve. They are great hot and even at room temperature Enjoy!
• *I have made these with turkey also and they are good. Not as great as the ham, but they are good.