Toasted Ham and Gouda Sandwiches
"A really flavorful grilled ham and cheese sandwich, substituting Gouda for Swiss cheese and adding a mustard-mayo sauce. These are a terrific start on a "soup & sandwich" meal. From Pillsbury's "30-Minute Meals", a real resource for busy chefs."
photo by Linky
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 8 slices pumpernickel bread
- 1⁄4 cup mustard-mayonnaise blend
- 2 tablespoons chopped fresh chives
- 8 ounces thinly sliced cooked ham
- 1 medium tomatoes, sliced
- 8 ounces gouda cheese, sliced
- 3 tablespoons butter, softened
directions
- Arrange the bread slices on a cutting board or counter top. Spread all slices with mustard-mayo sauce. Sprinkle 4 of the slices with the fresh chives; add ham, tomato and cheese.
- Cover these four slices with the remaining bread slices, putting the sauce side down.
- Using one of the tablespoons of butter, spread it over the tops of the sandwiches.
- Heat a large skillet over low heat and melt the remaining two tablespoons of butter. Place the sandwiches, butter side up, into the skillet and cook for 3 to 4 minutes or until toasted.
- Turn the sandwiches over. Cook until toasted and the cheese is melted.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These were wonderfully tasty! I used whole-grain mustard from Scotland instead of mustard/mayo blend. I'll be making these many times! made for PAC fall 2012
RECIPE SUBMITTED BY
Grease
Maple Grove, MN
I’m a once-again bachelor that lives in Minnesota’s tundra (where they say anything freeze-dried lasts longer!). My public name, by the way, is a direct result of my experience as a fats and oils broker where I learned the difference between grease and tallow. I have since moved on but there's a slippery place I don't want to revisit soon!
I’ve got three great kids, the youngest of whom is completing his PhD in food science. What I imagined might be a really neat advanced culinary experience for him turns out to be a major tour into chemistry (which is about as accessible to me as nuclear physics). But I have to admit, it is interesting to hear how a no-fat dairy cream can be concocted. Better living through chemistry, right?
Update! My bouncing baby boy is now a PhD and even better, he is a new father for the second time! He and his lovely bride have just been blessed with another beautiful daughter, my 4th grand child. Now to find that job...
I’m probably a million dollar’s worth of 2 cent information but that doesn’t help when it comes to feeding myself. I figured out quickly that if I am to to survive, I better learn how to cook! I never met a cookbook I didn’t like and I’m open to most any cuisine but without a sense of organization, the information overload was sinking me. Browsing your contributions and seeing how things are done have been a huge help.
