Grilled Ham Sandwich
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- 1 tablespoon(s) white wine vinegar
- 1 tablespoon(s) dijon mustard
- 1/2 loaf(s) French baguette bread cut into 5-inch pieces
- 3 ounce(s) lean deli-sliced ham
- 1 1/2 ounce(s) Monterey Jack cheese sliced
- 1/2 ounce(s) sweet pickles about 4 thin pieces sliced lenghwise
- 1 tablespoon(s) frozen orange juice concentrate
- 1 cup(s) arugula leaves
- In a small bowl, whisk together all ingredients for dressing.
- Split each of the baguette pieces open length-wise. Pull out some of the soft center of the bread.
- Drizzle dressing onto both sides of baguette pieces. Layer ham, cheese, and pickle slices inside each sandwich, dividing ingredients evenly. Top each with arugula.
- Coat a large, nonstick skillet with cooking spray and set over medium-low heat.
- Arrange sandwiches in skillet and cover with a lid that fits inside and can be pressed down onto sandwiches. Set something heavy on lid, such as a cast-iron skillet (a dutch oven works well in a pinch, if you push it down while it cooks).
- Turn once. The sandwiches are done when the cheese is slightly melted (or to taste).
This recipe is a personal recipe added by anamazingduck and has not been tested or endorsed by MyRecipes.
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Grilled Ham Sandwich Recipe at a Glance
- COURSE: Sandwiches