Sandwiches are a staple of our home. As we thumbed through the Betty Crocker Cookbook we found a wonderful page with variations on Grilled Cheese Sandwiches. Typically we do not eat a ton of Pumpernickle bread, but with this recipe we ate an entire loaf within a week. These are the tastiest grilled cheese I have ever had.
Grilled “Hot” Ham and Cheese
It is made like typical grilled cheeses, but with variation in ingredients.
Top pumpernickle bread with sliced pepper Jack cheese, sliced deli ham, and well-drained pepperoncini slices.
These are also a great twist upon a classic the BLT. It is delicious!
Sunny side up BLTs
4 Bacon Strips
4 hard-cooked eggs, chopped
2 T 4% cottage cheese
1 T cream cheese softened
2 t sweet pickle juice
1/2 t prepared mustard
1/4 t onion powder
1/8 t salt
1/8 t pepper
1/8 t Worcestershire sauce
4 slices whole wheat bread, toasted
2 lettuce leaves
2 slices tomato
2 slices Swiss cheese
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
2. In a large bowl, combine the eggs, cottage cheese, cream cheese, pickle juice, mustard, onion powder, salt, pepper and Worcestershire sauce. On two slices of toast, layer the lettuce, tomato, cheese slices and bacon. Top with egg salad and remaining toast.
4 slices (1 1/2 ounce) slices French bread
4 t honey mustard
6 ounces reduced fat deli ham, thinly
4 (1 ounce) slices reduced fat swiss cheese
1/2 cup fat free milk
3 large egg whites
1. Cut a slit in each bread slice to form a pocket. Spread 1 t honey mustard into each bread pocket. Divide ham and cheese evenly among bread pockets.
2. Combine milk and egg whites in a shallow bowl; stir with a whisk. Dip sandwiches, 1 at a time, in milk mixture, turning to coat.
3. Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Add 2 sandwiches; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.
(we’re in business with a new phone! This is great for my blog as my old phone wasn’t so great at pictures) The best dessert after our Croque Monsieur was a Raspberry Smoothie. This was a refreshing cold drink.
Place 2 cups milk, 1 cup frozen raspberries, 1 cup raspberry sorbet, and 1 (8ounce) carton vanilla yogurt in a blender; process until smooth. Serve immediately in chilled glasses.