Mini Ham and Cheese

Note:    Don't you love make-ahead things?     Wednesday nights are so busy for us that I need things that I can grab out of the refrigerator and throw in the oven.     These sandwiches are delicious with a bowl of soup or even some fresh potato salad.       I am thinking these will be a nice addition to our Super Bowl celebration.


Mini Ham and Cheese


Ingredients
1 12 count package Kings Hawaiian Rolls
12 slices swiss cheese
12-16oz thin sliced ham
1/2 cup butter melted
1 tsp ground mustard
2 tsp onion flakes (or 1 tsp onion powder)
2 Tbsp worcestershire sauce

Directions
Place ham and cheese on the bottom of the sliced rolls.  Cover with the top half of rolls.  Mix together the remaining five ingredients in a small bowl and spoon over the tops of the sandwiches.   You will hesitate because you will think there is too much "stuff" but trust me!     Go ahead and use all of it.    After you have finished basting, let sit overnight or at least a couple of hours in the refrigerator.   Bake at 350 degrees for about 15 minutes or until cheese is thoroughly melted.   Enjoy!

Cheese Glorious Cheese

Note:     Nothing says comfort like a grilled cheese sandwich.      When my Mom went into the hospital to have my baby sister, we would have starved if it hadn't been for grilled cheese sandwiches.     It was the only thing that my Dad knew how to cook.     But we didn't care because we loved them.       We were totally bummed when Mom came home and made us eat veggies again.    Ha!

The Basic Grilled Cheese

Ingredients
2 pieces of white bread
1 piece of American cheese
butter

Directions
Spray your skillet with non-stick cooking spray and turn on the heat to warm.      Spread butter on one side of both pieces of bread.      Place one piece of bread, butter side down, in the skillet.    Oooh... the buttery sizzle!     Top with a piece of American cheese.     Top with other side of buttered bread this time with butter facing up.         Let first side get golden brown and then flip.    When the other side is golden.    Transfer to a plate and eat while cheese and good and gooey!

The Viking

(We got this grilled cheese recipe suggestion from one of the chefs at Viking Cooking School which is why we nicknamed it "The Viking".     When we say use mozzarella cheese, we mean REAL mozzarella cheese like in the photo.     Rich, creamy, delicious.)

Ingredients
2 pieces of bread
slice of mozzarella cheese
1 piece of grilled chicken
butter

Directions:  
Spray your skillet with non-stick cooking spray and turn on the heat to warm.      Spread butter on one side of both pieces of bread.      Place one piece of bread, butter side down, in the skillet.    Oooh... the buttery sizzle!     Top with mozzarella cheese and grilled chicken.  Top with other side of buttered bread this time with butter facing up.         Let first side get golden brown and then flip.    When the other side is golden.    Transfer to a plate and eat while cheese and good and gooey!

The Tanner
(This is my son's specialty grilled cheese.    I love it when he makes these.)

Ingredients
2 pieces of bread or 1 bagel
2 thin slices of ham
2 thin slices of Granny Smith apples
slices of cheddar cheese
butter

Directions
Spray your skillet with non-stick cooking spray and turn on the heat to warm.      Spread butter on one side of both pieces of bread.      Place one piece of bread, butter side down, in the skillet.    Oooh... the buttery sizzle!     Layer with cheese, ham, apple, cheese, ham, apple, and end with cheese.  Top with other side of buttered bread this time with butter facing up.         Let first side get golden brown and then flip.    When the other side is golden.    Transfer to a plate and eat while cheese and good and gooey!

Tomato Cheddar Spread

Note: If you enjoy pimento cheese you will enjoy this variation. It is good on sandwiches or on crackers. Of course, it is REALLY good if you toast your sandwich bread, spread a light layer and then put ham and thick slices of tomato with it. OH, MY!

Tomato Cheddar Spread

Ingredients
1 (10-oz.) can Rotel tomatoes, drained
1 cup mayonnaise
1 tsp. Worcestershire sauce
1/2 tsp. salt
2 (8-oz.) blocks sharp Cheddar cheese, grated
1 (4-oz.) jar chopped pimiento, drained

Directions
Stir together first 4 ingredients. Stir in cheese and pimiento. Serve with crackers or on sandwiches.

Hot Grilled Breakfast Sandwich

Note: Apples and cheese are delicious together, but grill them with the apricot jam and cinnamon bread and it is a warm way to start the day.

Hot Grilled Breakfast Sandwich

Ingredients:
2 slices Pepperidge Farm cinnamon swirl bread
butter or margarine
1 Tbsp apricot jam
green apple, sliced thin
cheddar cheese slices

Directions:
Spread butter on one side of each slice of bread. Place one slice of bread butter side down in a skillet. Spread apricot jam on the bread. Layer apple slices and cheese on top of jam. Place other slice of bread on top with butter side out. Turn on skillet to medium heat and grill. Flip when each side is brown. Serve warm

Cucumber Sandwiches

Note: We are trying our hand at gardening this year and cucumbers are on our list because of my love of cucumber sandwiches.

Cucumber Sandwiches

Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 (.7 ounce) package dry Italian salad dressing mix
2 loaves French bread, cut into 1 inch slices
2 medium cucumbers, sliced
lemon pepper

Directions:
In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate overnight.

To make a sandwich, spread the cream cheese blend on slices of French bread. Top with cucumber slices. Sprinkle with lemon pepper. Make one or make an entire loaf. The cream cheese mixture will keep for about a week in the refrigerator.

Grilled Pizza Sandwich

Note: Why eat ANOTHER ham and cheese sandwich when it is so easy to add variety to your life?

Grilled Pizza Sandwich

Ingredients:
1/3 cup pizza sauce
8 slices slices Italian bread (1/2-inch thick)
pepperoni
4 slices mozzarella cheese
1/4 cup butter or margarine, melted

Directions:

Spread about 2 teaspoons pizza sauce on one side of each slice of bread. Top four slices with the pepperoni and cheese. Top with remaining bread; brush the outsides of bread with butter. Grill sandwiches on a hot griddle or in a skillet over medium heat until both sides are golden brown and cheese is melted.

Pimento Cheese

Note: Just like the Fall makes me think of soups, Spring makes me think of salads. I love having a variety of salads in the refrigerator for our busy schedules and so we can stay outside in the late evening hours as long as possible. I will admit that although this is my favorite pimento cheese recipe for now, it is not the best one I have found. The best one I have ever tasted is my neighbor's mother's recipe. It is divine. She hasn't given it to me.... yet!

Pimento Cheese

Ingredients:
1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 teaspoon Lawry's Season Salt
1/8 tsp cayenne pepper
2 to 3 tablespoons pimentos, smashed
Cracked black pepper

Directions:
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended.

To serve: You can eat this on bread for sandwiches or you can spread this on toasted French bread and put under the broiler under warm and bubbly.


Grab a glass of tea and enjoy me for a visit with Lana and Lisa over at Tempt My Tummy Tuesday. I dare you not to go away with new recipes for your recipe box!

Bird's Nest

Note: When the boys came out and asked for lunch they wanted grilled ham and cheese sandwiches. While I was making their sandwiches I realized that I really wanted a Bird's Nest. Simple, quick and hits the spot. Good for breakfast, sandwich substitute or just when that craving hits you.

Bird's Nest

Ingredients:

1 slice of bread

butter

1 egg

salt and pepper

Directions:

Butter both sides of the bread. With a biscuit cutter or glass cut a circle out of the center of the bread. Place buttered bread in hot skillet (as hot as you would do grilled cheese). After butter has had a chance to melt, crack the egg into the "hole". Sprinkle with desired amount of salt and pepper. Once the egg has cooked enough to set, flip. When toast is browned to taste. Serve.

Grilled Peanut Butter & Banana Split Sandwich

Note: My son is on an Elvis kick so for Valentine's Day this year I found this recipe for grilled peanut butter and banana sandwiches -- with a twist. Wouldn't Elvis be all shook up?

Grilled Peanut Butter and Banana Split Sandwich
Source: Cooking Light

Ingredients
2 (1-ounce) slices firm white sandwich bread, divided
1 teaspoon butter, softened
1 tablespoon creamy peanut butter
2 teaspoons honey
1/2 teaspoon semisweet chocolate minichips
1 large strawberry, thinly sliced
1/2 small banana, cut lengthwise into 3 slices (about 2 ounces)
1 tablespoon pineapple jam

Preparation
Spread one side of each white bread slice with 1/2 teaspoon butter. Combine peanut butter and honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices. Spread pineapple jam over plain side of remaining bread slice. Carefully assemble sandwich. Heat a small nonstick skillet over medium-high heat. Add sandwich; cook 2 minutes on each side or until lightly browned.

Yield
1 serving (serving size: 1 sandwich)