April 24, 2011
Leftover Easter Ham, the unsung favorite.
If you find yourself with slices of uneaten ham after the happy Easter holiday, get excited. You have leftovers to look forward to! Leftovers are an essential part of the "big meal" experience for me. Not only do I love tasting the sweet flavors over again and making the most of meal.. I am hopelessly devoted to sandwiches. Sandwiches, for me, are the crowning glory of the leftover scene. After Thanksgiving, I can't wait to sink my teeth into a roll stuffed with turkey and mayo. After a big roast beef dinner, I want to shred it up, put it on a slice of bread, and drizzle it with barbecue. And of course, after an Easter ham, I hope there is enough left to make hot ham and cheese sandwiches with buttery mustard. One of the best sandwiches ever invented, in my opinion.
So slice up the ham that you had tucked back into the fridge yesterday and give it a big finish!
Hot Ham & Cheese Sandwiches with Buttery Mustard
- leftover Smithfield Spiral Ham, sliced
- 8 to 12 dinner rolls or kaiser rolls
- 8 to 12 slices of your favorite cheese (swiss, cheddar, or provolone work well)
- 8 Tablespoons butter, softened
- 1/4 cup red onion, finely minced
- 1 teaspoon poppy seeds
- 2 Tablespoons mustard
Buttery Mustard Spread
Instructions
To prepare sandwich spread, soften butter to make it easily spreadable and combine with remaining ingredients in a small bowl. Set aside. Preheat oven to 300°. To assemble sandwiches, cut rolls in half and spread both halves with buttery mustard. Place roll bottoms onto a large baking sheet, cut side up. Top with ham slices and cheese. Replace roll tops. Cover pan, and warm in oven until cheese has melted and sandwiches are heated through, about 10-15 minutes.
2 Comments
Great idea working with the left over ham! I am going to try this out. The kaiser butter rolls are making my mouth water. I think a sliced pickle would go well with this combination as well! Thanks for the recipe.
-Andrew
Looks so yummy! One of my fav kinds of sandwiches, will definitely have to try them this way. One question: prepared mustard or ground mustard for the spread?
