Cheesy Ham Griller Recipes

Steps:

• Spread bread slices with mustard; fill with Singles and ham.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Steps:

• To assemble the sandwiches, butter both sides of each bread slice. Lay ham and cheese on one slice and cover with the another slice. Trim the crusts off the sides.
• Heat a saute pan over medium-low heat, then fry the sandwiches until the cheese starts to melt and the sandwiches are golden brown, about 3 minutes on each side. You may need to add more butter to the pan.
• Remove the sandwiches to paper towels to drain, let them cool for 1 minute, then cut into quarters diagonally and serve 3 quarters each per serving.

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place ham piece in center of each. Top each evenly with potatoes and vegetable mixture. Bring up foil sides so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion.
• Place packets, seam side up, on grill. Cover grill; cook over medium heat 18 to 23 minutes, rearranging packets several times during cooking, until potatoes and vegetables are tender.
• To serve, carefully open packets to allow steam to escape. Sprinkle each with cheese; close packets and let stand until cheese is melted, 1 to 2 minutes.

Steps:

• Heat the grill to high. In a shallow bowl, whisk together the eggs, milk, cheese and chives. Melt the butter in a large non-stick pan over a medium heat. Dip slices of bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side, or until golden and crisp, then keep warm in a low oven if you need to.
• Place the vine tomatoes on a baking tray, drizzle with a little oil and season with salt and pepper. Grill until they start to soften and blister. On a large platter, pile up the cheesy French bread, grilled tomatoes, sliced ham and a pile of watercress, and let everyone dig in.