Here is a couple ideas for that ham!
Monte Cristo Sandwich
- 2 eggs
- pinches of salt and pepper
- 4 slices sturdy white bread (or white bread of preference)
- 2 tablespoons mustard
- 2 tablespoons mayonnaise
- ½ pound thick sliced baked ham
- ½ ounce, weight shredded gruyere cheese
- additional salt and pepper to taste
- 2 tablespoons butter
- optional garnish/toppings: powdered sugar, honey, preserves
- Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside.
- Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich.
- Over medium heat melt butter in skillet.
- Dip and coat each sandwich in beaten egg, and place in skillet. Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.
- Makes 2 sandwiches.
1. Leftover ham, cut into small pieces (can use turkey too)
2. About 1/2 c. mayonnaise (enough so it is slightly wet but not soppy in the bowl)
3. About 3/4 c. swiss or mozzarella cheese, cubed (I like a lot, to taste really)
4. Crescent rolls (1 pkg. makes 8 which was enough for the 5 of us)
5. Dill, salt, pepper and thyme to taste (could add dried cranberries & half packet of ranch dip mix packet too)
All you do is cube the ham/turkey and cheese, add the rest of the ingredients and stir in a bowl. Then lay each crescent roll with the larger part of the triangle inside the muffin tin and the smaller end hanging out. Scoop the mixture inside the muffin cup, and fold the smaller end over the top and tuck it underneath a bit. Bake as directed on the crescent roll container (take out when browned on top)
Random Chandler Bing
The Cookin Mama 