Easiest Way to Cook Yummy Open Face Hot Ham And Cheese Sandwich

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Open Face Hot Ham And Cheese Sandwich. This open-faced pesto, ham, and cheese sandwich - topped with a fried egg - will knock your socks off! Meanwhile, melt butter in another skillet. Transfer sandwich to a plate and top with the fried egg.

Open Face Hot Ham And Cheese Sandwich Ham is so versatile and you can incorporate it in a lot of dishes, or even serve it on a platter with other meats and cheeses as an appetizer. Tired of a boring ham and cheese sandwich? Just a few upgrades make this a sandwich you can’t wait to eat! You can cook Open Face Hot Ham And Cheese Sandwich using 4 ingredients and 7 steps. Here is how you cook it.

Ingredients of Open Face Hot Ham And Cheese Sandwich

  1. Prepare 2 of Slices Sourdough Bread.
  2. You need 4 of Tbsp Butter.
  3. Prepare 4 of Slices Ham.
  4. Prepare 2 of Cups Grated Cheese (Swiss, Colby or Cheader).

Start with a crisp English muffin, top with honey mustard, honey ham, then perfectly melted cheese. Hot Ham and Pimiento Cheese SandwichSouthern Bite. Ham and Cheese Open Face Sandwich by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde.

Open Face Hot Ham And Cheese Sandwich step by step

  1. Preheat oven to 425 degrees..
  2. You need a cookie sheet and wire rack. Place wire rack on top of cookie sheet..
  3. Butter both sides of bread. Place on wire rack. Top with ham and cheese. (I used Colby Jack Cheese, but usually I used Swiss)..
  4. The butter helps toast bottom of bread while adding moisture and flavor..
  5. Place in oven and bake for 15 minutes..
  6. Take out and place in broiler for 10 minutes to brown..
  7. Enjoy!.

Open Faced Ham And Cheese Sandwich, Hot Open Faced Ham, Swiss Cheese, And Mushroom Sandwiches, Open Faced… wrapping the ham and cheese slices withand press start. Leave the lid of the machine open. For pickup or delivery start ordering learn more. Open Faced Ham and Cheese Sandwich. A sandwich doesn't have to be piled high with the topping to be tasty.


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