Ham Cheese Pull Apart Recipes

Steps:

• Heat gas or charcoal grill. Spray 25x18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.
• Stir together butter and mustard. Spread every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
• Place foil-wrapped loaf on grill over medium heat. Cover grill; cook 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.

Steps:

• Preheat the oven to 400°F (200°C).
• Roll out the pizza dough into an 18x10-inch (45x25-cm) rectangle.
• In a medium bowl, combine the butter, garlic, parsley, and salt. Use a spatula to spread in an even layer over the dough.
• Sprinkle a generous handful of mozzarella and cheddar cheese in a square checkerboard pattern across the dough, making 20 squares.
• Place a piece of ham over each section of cheese.
• Cut the dough into 20 evenly sized squares and stack four on top of each other, alternating cheeses as you go. There will be five stacks of four.
• Place stacks in an 8 ½ x 4 ½-inch (21 x 11-cm) loaf pan.
• Bake for 35 minutes, until golden brown.
• Enjoy!

Steps:

• Preheat oven to 375°F (190 C).
• In a small bowl, combine French's Dijon Mustard and softened butter.
• Using a serrated knife, cut ¾-inch (2 cm) slices in the bread without cutting all the way through so the bottom of the loaf stays intact (similar to a Hasselback potato).
• Using about half the mixture, brush dijon butter between each bread slice. Reserve the rest of the butter for later.
• Stack a slice of ham on top of a slice of cheese, fold stack in half, and wedge it in between each bread slice so the cheese is against the bread. Repeat with remaining cheese and ham slices.
• Brush remaining dijon butter over loaf and top with shredded Gruyère.
• Wrap loaf in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes. Remove from oven, garnish with chopped parsley, and serve immediately.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with aluminum foil and spray with cooking spray.
• Slice attached rolls in half widthwise with a serrated knife, keeping rolls connected, into a bottom and top 'slab.' Place bottom slab in the prepared pan.
• Layer about half the ham evenly over the bottom slab of rolls. Layer Swiss cheese evenly on top, and arrange remaining ham over the cheese. Cover with the top slab.
• Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Add mustard, poppy seeds, Worcestershire sauce, onion, salt, and pepper. Whisk to combine.
• Pour butter mixture evenly and slowly over the rolls. Spread over the tops using a spatula; some of the mixture will pool at the base of the rolls. Cover with aluminum foil and let stand at room temperature for 5 to 10 minutes.
• Bake in the preheated oven until cheese has melted, about 20 minutes. Uncover and continue baking until browned as desired, 3 to 5 minutes more. Slice into individual sliders.

Steps:

• Heat oven to 350°F.
• Mix dressings; set aside.
• Cut ends off bread to make 12-inch loaf. Reserve removed bread for another use. Cut loaf evenly into 12 slices, being careful not to cut all the way through to bottom of loaf. Spread dressing mixture between every other pair of bread slices. Fill with Singles, ham and tomatoes. Wrap in foil.
• Bake 15 to 20 min. or until heated through. (Or to serve as a cold sandwich, do not wrap in foil and omit the baking step.)

Steps:

• Heat oven to 350 degrees.
• Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray.
• In a large bowl, beat egg and milk with a wire whisk until smooth.
• Separate dough into individual biscuits and cut each biscuit into quarters.
• Gently stir biscuit pieces into egg mixture to coat evenly.
• Fold in ham and cheese.
• Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.
• Baked at 350 for 23 - 25 minutes or until golden brown.
• You can either cut into squares or just pull apart and serve.

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Combine the butter and mustard in a bowl and mash with a spoon; season with salt and pepper.
• Trim the ends off the baguette. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush all but 2 tablespoons of the mustard butter between the bread slices. Fold each piece of ham in half or into quarters, then stuff into every other slice in the bread, starting with the first slice. Stuff a slice of brie into each piece of ham. Brush or rub the top and sides of the bread with the remaining mustard butter.
• Bake until the edges of the ham are crisp and the cheese has melted, about 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with the cornichons and chives.