Yield: 2 servings
Grilled Cheese is always one of my go to leftover meals. This one has all the benefits of using up some leftovers, besides having great flavor.
The large Ham, that I cooked for New Years Day, is finally getting used up. I've been playing with it, and have used it in a Ham and Egg Sandwich, my Smokey Ham and Corn Chowder,Ham and Eggs, and Ham Sandwiches. I'm still not bored with it because I've used it in so many different ways.
Using some of the leftover Root Beer Glaze to warm up the Ham, along with using leftover butter from the Garlic Bread was a real good idea. Both added some great extra flavor to that old standard grilled cheese sandwich.
1/4 Pound, Cheddar Cheese
1 Medium, Tomato
1/2 Medium, Onion
2 Thick Slices, Leftover Smoked Ham
4 Slices, Rye Bread
Butter, as needed
1. Prep the vegetables by slicing the tomatoes, a out 3/6" thick, the onions as thin as you can get them about 1/16", and the cheese about 1/8" thick. Place them all on a plate to be ready to load the sandwich.
2. Since my ham was thick, I cut each slice in half to warm up, in a Teflon fry pan along with a little of the Root Beer Glaze. If you don't have any of the Glaze, just use a 1/2 pat of butter. Warm the Leftover Smoked Ham over high heat for about 1 minute on each side. Being warm, the meat will help to melt the cheese.
Click on the Picture to Enlarge.
3. Butter one side of a piece of bread, and lay it, buttered side down, in a COLD, Teflon fry pan. Place the Cheese, 1 piece of ham, a layer of tomatoes, then a thin layer of onions.