Smoked Ham Grilled Cheese, From Leftovers

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Prep time:     Cook time:     Total time:     Yield: 2 servings

Smoked Ham Grilled Cheese, From Leftovers Picture
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.

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.

Ron's Note:
I had leftover garlic butter from making Garlic Bread for my Smoked Ham Corn Chowder. It went great on this grilled cheese sandwich.

4. Place a second piece of meat, then more cheese. Butter the second slice of bread, and place it on top of the sandwich, buttered side up.

5. Place the pan on the stove, cover, and turn to medium heat. It'll took me about 7 minutes to cook the first side, but your stove might be different and heat up quicker, so keep a watch on it.

When the cheese has melted on the bottom of the sandwich, check to make sure that the bread has toasted.

Carefully flip the sandwich over, press it down with a spatula, and cook another 2 - 3 minutes on the second side. Or, until the bottom cheese is melted, and the bottom piece of bread is toasted.

6. You can serve this whole, or slice it in half to serve along with a nice bowl of soup.



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