Hot Ham and Cheese Sandwiches with Onion Butter

Here's a crowd-pleasing, drippy, cheesy, delicious hot sandwich recipe for you to try.  I brought a huge batch to a function recently and they were very well received - Enjoy!

Hot Ham and Cheese Sandwiches with Onion Butter

makes 8 kaiser rolls, 16 dinner rolls, or 1 loaf of french bread

Printable Recipe

Ingredients

• 8 large or 16 small rolls (or a long loaf of french bread)

• 1/2 pound shaved ham (excellent quality please)

• 1/2 pound your favorite sliced cheese (any cheese that will melt well)

Onion Butter: 

• 8 tablespoons salted butter (yes, salted)

• 1/2 cup very finely minced onion

• 3 tablespoons prepared mustard (Dijon or spicy brown)

• 1 teaspoon poppy seeds

• 1 teaspoon freshly squeezed lemon juice

Directions

1. To make the onion butter, combine ingredients in a small sauce pan and heat gently just until the butter is melted and all the ingredients are well combined; cool to a spreadable consistency.

2. To prepare sandwiches, place roll bottoms, cut side up on a sheet pan.

3. Spread 1/2 the onion butter evenly onto the halves, top with 1/2 the cheese, next add all the ham, now add remaining cheese, and end with the rest of the onion butter.

4. Replace roll tops, cover pan with foil, and heat in a 300F oven for 10-15 minutes until the sandwiches are heated through and the cheese melts.

Note

• Sandwiches can also be wrapped in foil and placed in a slow cooker on high heat until cheese melts, about an hour.

Ham Fried Rice

This is a real favorite of my pickiest eater.  It's easy to make and faster to get on the table than take-out.  It's a win-win.

Ham Fried Rice

serves 8-10

Printable Recipe

Ingredients

• 4 tablespoons peanut oil (or canola or vegetable), divided

• 4 large eggs, beaten

• 1 large onion, minced

• 1-2 cloves garlic, minced

• 1 pound ham steak, cut into 1/4-inch dice

• 2 cups frozen mixed vegetables (peas, corn, carrots), thawed

• 2 tablespoon sesame oil

• 4 tablespoons soy sauce

• 1 teaspoon fine salt

• 1 teaspoon sugar

• 4 cups leftover white or brown rice (see notes below)

• 4 scallions, sliced

• Optional: Sriracha or Duck Sauce

Directions

1. In a large skillet over medium-high heat, scramble the eggs in half of the oil; remove from pan and set aside.

2. Add remaining oil to pan and sauce onions until translucent.

3. Add garlic and saute for about a minute.

4. Add diced ham and vegetables and saute for a few more minutes to heat them through, then stir in the sesame oil, soy sauce, salt, sugar, rice, ham, and scrambled eggs; mix well.

5. Sprinkle scallions on top and serve with Sriracha or duck sauce if desired.

Notes

• Be sure to store sesame oil in the refrigerator or it may turn rancid rather quickly.

• To make 4 cups of white rice: Stir together 2 cups parboiled rice, 3 cups of water, and 1 teaspoon kosher salt; bring to a boil. Cover and reduce heat to low for 15-18 minutes, or until all the water is absorbed. Ideally, chill rice overnight, but if you’re in a hurry, you can spread it into a thin layer on a sheet pan and refrigerate uncovered for several hours.