Smoked Gouda And Black Forest Ham On Marbled Rye Recipes

Steps:

• Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a medium nonstick 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.

Steps:

• Spread 1/2 tablespoon of mustard onto each of 4 slices of marble rye bread.
• Add 2 ounces (1/2 cup) of smoked Gouda, followed by 2 ounces of black forest ham.
• Cover each prepared bread slice and evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling butter second side of bread. Cook until golden and crusty, about 3-4 minutes. Carefully turn and cook until second side is golden, about 2-3 minutes more.

Steps:

• Spread 1/2 tablespoon of mustard onto each of 4 slices of marble rye bread.
• Add 2 ounces (1/2 cup) of smoked Gouda, followed by 2 ounces of black forest ham.
• Cover each prepared bread slice and evenly butter the top of each sandwich.
• Place each sandwich butter side down in a frying pan over medium heat.
• While the first side is grilling butter second side of bread.
• Cook until golden and crusty, about 3-4 minutes.
• Carefully turn and cook until second side is golden, about 2-3 minutes more.

Steps:

• Preheat oven to 350°. In a large bowl, combine first six ingredients. Stir in cheese, ham and cranberries. Spritz one side of each wonton wrapper with cooking spray. Gently press into miniature muffin cups, coated side up. Spoon 1 tablespoon cheese mixture into each., Bake 10-14 minutes or until crusts are golden brown. Sprinkle with fresh chives if desired; serve warm. Refrigerate leftovers.

Steps:

• Toast the slices of Jewish Rye bread, then spread the Kraft REAL MAYO on one or both slices. Add your meat(s), cheese, lettuce, tomato. Then if you like, add a green olive to the top or have a dill pickle spear to compliment this sandwich. Enjoy!
• *Of course you can add or delete any items to suit your own taste!
• **When I am out of rye bread, I use HomePride wheat bread. Also, my husband and I have found the best deli style smoked ham at Wal-Mart Supercenters. It is from Land O' Frost and is called DAGWOOD smoked ham. Absolutely the best in our opinion!

Steps:

• 1. Spread 1/2 tablespoon of mustard onto each of 4 slices of marble rye bread.
• 2. Add 2 ounces (1/2 cup) of smoked Gouda, followed by 2 ounces of black forest ham.
• 3. Cover each prepared bread slice and evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium heat. While the first side is grilling butter second side of bread. Cook until golden and crusty, about 3-4 minutes. Carefully turn and cook until second side is golden, about 2-3 minutes more.

Steps:

• In a medium bowl, lightly beat together the eggs, mustard, tarragon, and pepper.
• Dip each bread slice into the egg mixture, making sure that both sides are thoroughly coated.
• Put dipped slices on a plate and set aside.
• In two large sauté pans, melt one tablespoon butter in each over medium-high heat.
• Add four bread slices to each pan.
• Cook until the undersides are dark golden brown, about four minutes.
• Turn slices and place four slices of cheese and one slice of ham on each of the four slices of bread.
• (You may need to fold the ham slices in half to fit the bread.) Cover with the other four bread slices, placing the cooked side down over the cheese and ham.
• (You will now be using only one pan.) Cover the pan and cook for two to three minutes or until the bottom sides of the bread are browned.
• Using a spatula, turn the sandwiches, press to flatten slightly, and cook 2 to 3 minutes more, or until bread is toasted and cheese is melted.
• Cut in half and serve immediately.
• If desired, serve a little extra Dijon-style mustard on the side.