GARLICKY HAM AND SWISS
All of the elements of a great French country picnic rolled into one grilled cheese sandwich.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a medium saucepan over medium-low heat and add the minced garlic. Cook to infuse the garlic flavor into the butter and until the butter turns brown, about 15 minutes. Remove from the heat and strain.
- Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of the cheese, some ham and then some of the cornichons. Top with 1 more slice of cheese. Close the sandwiches with the remaining bread and brush with butter until fully coated on both sides.
- Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. If desired, rub the outside of the toasted bread with the garlic halves to add a little more garlic flavor.
HAM AND SWISS SANDWICH
A classic ham and Swiss tastes even better served on a buttered baguette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 4
Number Of Ingredients 6
Steps:
- Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard and cornichons.
SAVORY GRUYèRE BREAD WITH HAM
The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.
Provided by Melissa Clark
Categories cookbooks Bread Cheese Ham Green Onion/Scallion
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
- Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
- Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.
HAM AND CHEESE PICNIC BREAD
This is a great picnic bread, filled with ham, cheese, pimento and olives. Everyone loves it!
Provided by MARBALET
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
- Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
- Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
- Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 40.2 g, Cholesterol 44.3 mg, Fat 7.8 g, Fiber 2.2 g, Protein 12.7 g, SaturatedFat 3.6 g, Sodium 685.2 mg, Sugar 2.2 g
HAM AND SWISS PICNIC BREAD
This is such a great recipe. Kind of like a sandwich stromboli. We've made it to take on trips and picnics when we didn't want to haul a lot of stuff with us. It works well sliced on a platter for a buffet too.
Provided by startnover
Categories Breads
Time 1h20m
Yield 2 braids
Number Of Ingredients 12
Steps:
- For bread dough:.
- Scald milk; stir in sugar, salt margarine, and molasses. Cool till lukewarm.
- Dissolve yeast in water, stir into lukewarm mixture, 2 c wheat flour, and 2 c white flour. Beat until smooth. Add enough of the remaining flour to make a soft dough. Turn onto lightly floured board and knead until smooth and elastic. Place in greased bowl and turn over to grease top. Cover and let rise in a warm place for one hour. Punch down and knead for 2 minutes.
- Divide dough into 2 equal parts.
- Roll each piece out into a large rectangle and place each on separate cookie sheets.
- Place 1/2 of ham and cheese down the center of each rectangle, leaving a one inch space on each side. Spread mustard on top of cheese.
- Make two inch long cuts - 1 inch apart all the way down both sides of rectangle.
- Start at one end of rectangle fold dough flaps alternating from side to side over top of filling, make sure to tuck in ends under folded dough.
- Bake at 375° for 25 minutes or until top of bread is brown.
- Brush with margarine and serve hot or cold with extra mustard.
Nutrition Facts : Calories 3370.4, Fat 123, SaturatedFat 55.5, Cholesterol 350.9, Sodium 6164, Carbohydrate 418.2, Fiber 39.2, Sugar 54.5, Protein 158.7
HAM AND SWISS HOT BREAD BOWL DIP
This dip is so creamy... and delicious. The ranch dressing and the ham add tons of flavor. It's an easy appetizer for your next party!
Provided by Renee W.
Categories Other Appetizers
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients. Hollow out one loaf of bread. Put dip in and place on large enough sheet pan to catch any spillage. Bake at 350 degrees for one hour.
- 2. Cube up the other loaf of bread (as well as the bread removed from the loaf used to bake the dip) and toast in oven 7-10 minutes. Dip is also good with veggies or crackers.
FIG & SERRANO HAM PICNIC BREAD
Enjoy as it is with extra virgin olive oil and balsamic vinegar for dunking, or smear with soft goat's cheese and top with a handful of rocket
Provided by Good Food team
Categories Lunch, Snack, Starter
Time 1h
Number Of Ingredients 9
Steps:
- Tip the bread mix into a large mixing bowl with the shredded sage and 1 tsp freshly ground black pepper. Put 2 tbsp of the oil and the garlic in a jug with the amount of water stated on the bread mix pack. Stir the liquid into the dry ingredients with a wooden spoon, then bring the dough together with your hands and knead for 5 mins on a floured surface until smooth. Return to the mixing bowl, cover with oiled cling film and leave to rise until doubled in size.
- Punch the dough a few times to knock out the air, then divide into 8 portions. Roll each to a flattish bap shape on a lightly floured surface and arrange in a roughly 20 x 30cm roasting tin. Toss the whole sage leaves, figs, onion and ham with 1 tbsp of the oil, then scatter these over the top. Use your fingers to press the toppings into the bread a little, and spread the bread to fill any gaps. Cover loosely with oiled cling film and leave to rise for 20 mins until it has puffed up.
- Heat oven to 180C/160C fan/gas 4. Drizzle over the remaining oil, sprinkle with sea salt and black pepper, and bake for 30 mins until risen, golden and crisp on top. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Pack back into the tin to transport to a picnic, and tear the bread into 8 portions.
Nutrition Facts : Calories 248 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium
HAM AND CHEESE PICNIC BREAD
This is a great picnic bread, filled with ham, cheese, pimento and olives. Everyone loves it!
Provided by MARBALET
Categories White Bread
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
- Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
- Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
- Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 40.2 g, Cholesterol 44.3 mg, Fat 7.8 g, Fiber 2.2 g, Protein 12.7 g, SaturatedFat 3.6 g, Sodium 685.2 mg, Sugar 2.2 g
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