Leftover Easter Ham Part 1

 

The best part about Easter dinner, for me, at least, is the leftover ham and all the things I can make with it. I love trying new ham recipes every year. This one is a recipe that I thought was good, but my husband found quite addicting. He couldn't get enough of this. My kids, of course, wouldn't even touch it. So, to each his own, I guess!

Pineapple-Dijon Ham Sandwiches

Ingredients:

2 pounds fully cooked ham, cut into 1/2-inch cubes
1 can (20 ounces) crushed pineapple, undrained
1 medium green pepper, finely chopped
3/4 cup packed brown sugar
1/4 cup finely chopped onion
1/4 cup Dijon mustard
1 tablespoon dried minced onion
10 hamburger buns, split
10 slices Swiss cheese
Additional Dijon mustard, optional

Directions:

In a greased 4-qt. slow cooker, combine the first seven ingredients. Cook, covered, on low 3-4 hours or until heated through.

Preheat broiler. Place bun bottoms and tops on baking sheets, cut side up. Using a slotted spoon, place ham mixture on bottoms; top with cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted and tops are toasted. Replace tops. If desired, serve with additional mustard.

Yield: 10 servings.





Source: Taste of Home submitted by Camille Beckstrand of Layton, Utah. You can find it here.

Notes: My husband wanted something different than just hamburger buns, so he got some ciabatta rolls. The meat filling is quite juicy and needs to be served with a slotted spoon, so having a heavier bun was perfect, and perhaps even necessary. A regular hamburger bun--even toasted--would get too soggy with this sandwich filling.

Don't Knock It 'Til You've Tried It

 

I asked my husband what he wanted me to make for dinner. He said that when he was a kid, he and his brother used to make Spam burgers. It turns out that we used to have Spam burgers in my family when I was younger too. So, that got us both in the mood and we decided it was high time we had Spam burgers for dinner.

My oldest son refused to touch them, but his brother took quite a liking to them. They really are so easy to make. You just slice the Spam right in the container and then brown it on both sides. Then you serve it on a bun with your favorite hamburger toppings. My husband used to eat them on a bun simply with mayo. I like it with all the fixings: lettuce, tomato, ketchup, mustard, you name it.

You can get three thick Spam burgers per container, or four thinner Spam burgers per container. The thinner slices are great for kids. My husband and I preferred the thicker slices. You may have mixed feelings about Spam. Maybe it makes you think of Hawaii. Maybe you wouldn't touch it with a ten foot pole. Either way, these really are super tasty and beyond easy to make. I suggest you give them a try...and that you don't knock it 'til you've tried it!

Spam Burgers

Ingredients:

Hamburger buns
Spam
Lettuce
Tomato
Dill pickle slices
Sliced cheddar cheese
Ketchup
Mayonnaise

Directions:

Slice Spam into three or four slices while still in the container. Slide Spam out of the container and brown in a large skillet on both sides until nicely browned and heated through.

Serve on a hamburger bun with toppings of choice.

Source: My bet is that my mom found this on a Spam container or in a mailer sometime in the nineties.

Notes: Again, if you like to keep things simple, all you need is Spam, a bun, and some mayo. Otherwise, the sky is the limit!

 

Above: Just slice the Spam lengthwise right in the can. It's easiest to get uniform slices that way.

Easy Recipes are a Must Right Now

 

I have a baby (who is almost a year old--crazy--but he still takes up a ton of my time and energy), we just moved into a new house, everyone is about to start a new school year...so, life is kind of crazy right now and I don't have much time to cook. That's why a recipe like this is so appreciated. It took hardly any time at all and that is a must for me right now.

Root Beer Slow-Cooker Chicken

Ingredients:

2 1/2 lb. boneless skinless chicken breasts
Salt and pepper
1 1/2 cups barbecue sauce
1 cup root beer

Directions:

Spray slow cooker with cooking spray. (Or use slow cooker liners like I do)

Season chicken breasts on both sides with salt and pepper, and place inside slow cooker. Pour in barbecue sauce and root beer; spread around. Cover and cook on high heat setting 2 hours.

Remove chicken from slow cooker, and use two forks to shred. Place chicken back in slow cooker on warm heat setting; simmer 30 minutes. Serve on burger buns, as desired.

Source: Pillsbury. You can find it here.

Notes: The root beer added some nice depth to this rather than just cooking the chicken in barbecue sauce alone. I used frozen chicken breasts and it took about four hours before they could be shredded. Then I left it on "warm" until we were ready to eat dinner. Very easy and tasty.

Time for Something a Little Sloppy

Here are two new Sloppy Joe recipes for you. We have two old favorites (Sloppy Joe's and Sloppy Giuseppe's), which you can find here. Oh, and here's a debate for you...do you call them Sloppy Joe's, or Sloppy Joes? Darned apostrophe. I have found it both ways online (even on Food Network), so I think both ways are considered accurate, but it drives me a little crazy just the same. Are they Joe's sandwiches? Or is the sandwich itself named "Joe" and used in the plural form? There's a little grammar conundrum for you.

Sloppy Joe's with Ground Beef and Sausage

Ingredients:

1 1/2 pounds ground chuck or round
1/2 pound ground bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 1/2 cups ketchup
1/2 cup barbecue sauce, homemade or purchased
1/2 cup water
1 teaspoon Worcestershire sauce
1 tablespoon prepared mustard
1 1/2 teaspoons grill seasoning for beef, such as Weber's Gourmet Burger Seasoning or a Steak Seasoning Blend
Salt and pepper, to taste

Direction:

In a large skillet over medium heat, saute the ground beef and pork sausage with the onion, celery, and bell pepper until the ground meats are no longer pink.

Add ketchup, barbecue sauce, water, Worcestershire sauce, mustard, and seasonings to the browned meat. Bring to a simmer and turn to low.

Cover and simmer for 10 to 15 minutes.

Toast the buns, if desired, and spoon the meat mixture over the buns.

Source: I don't know where this one came from. I will have to find out where my mom got the recipe from!

Notes: This was really good. Just your nice, classic Sloppy Joe.

 

My Favorite Sloppy Joe's

Ingredients:

1 pound lean ground beef
1 cup ketchup
1/4 cup dried minced onion
3 tablespoons brown sugar, or to taste
2 tablespoons spicy brown mustard
1 tablespoon Worcestershire sauce, or more to taste
1 tablespoon liquid smoke flavoring
1 teaspoon minced garlic
1 cup beef broth
Salt and ground black pepper, to taste

Directions:

Cook and stir ground beef in a skillet over medium heat until meat is browned and crumbly, about 10 minutes; drain excess grease. Mix ketchup, dried onion, brown sugar, mustard, Worcestershire sauce, smoke flavoring, and garlic into beef, stirring until brown sugar has dissolved.

Stir beef broth into beef mixture and bring to a boil; reduce heat to low and simmer until thick, about 30 minutes. Season with salt and black pepper.

Source: Allrecipes.com, submitted by Alissa. You can find it here.

A Different Kind of Slow Cooker Sandwiches

 

These sandwiches aren't shredded. It's a new way to use deli meat and a different way to make sandwiches with your slow cooker.

 

Slow-Cooker Ham Sandwiches

Ingredients:

1 1/2 cups water
3/4 cup packed brown sugar
1/3 cup apple cider vinegar
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon hot sauce
1/2 teaspoon dry mustard
2 lb. shaved deli ham

Sandwiches:

8 deli rolls, pretzel rolls, or kaiser rolls, toasted
8 slices pepper Jack cheese
1 cup arugula
1/2 cup honey mustard or mayonnaise

Directions:

In a 2-quart saucepan, mix all the ham ingredients except the shaved deli ham. Heat to boiling; boil 5 minutes, stirring occasionally.

Place shaved deli ham in 3 1/2 to 4-quart slow cooker. Pour boiled liquid on top of ham; cover and cook on high heat setting 2 hours.

Use fork or slotted spoon to transfer ham to rolls. Top ham immediately with a slice of cheese and arugula. Spread mayonnaise or honey mustard on tops of rolls and place on top of arugula. Serve immediately.

Source: Betty Crocker. You can find it here.

Notes: These were really tasty. I loved the combination of flavors. Plus, I loved that they were really easy to make. This recipe is a keeper!

A New Way to Use Ham

Ham doesn't just have to be sliced. It can be shredded too! This sandwich is proof of that!

 

Harvey Ham Sandwiches

Ingredients:

1 (6 pound) bone-in ham
1 (8 ounce) jar yellow mustard
1 pound brown sugar
24 dinner rolls, split

Directions:

Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up.

Shred the ham once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to low. Cook just until heated. Serve on dinner rolls.

Source: Allrecipes.com, submitted by IMATECHGIRL. You can find it here.

Notes: This is a fun and different way to prepare ham, and these sandwiches are really tasty. You can serve it without toppings, or you can add dill pickle slices, if desired.

Summer Sandwich

 

This is a great sandwich to make during the summer. You can grill or broil the chicken (the chicken cooks quickly, so your kitchen won't get too hot), and then you can load up your sandwich with your favorite toppings.

 

Chicken Teriyaki Sandwiches

Ingredients:

6 buns
6 chicken breasts
Teriyaki marinade
Alfalfa sprouts
Sliced cucumber
Sliced avocado
Sliced tomato
Pineapple rings
Mayonnaise

Directions:

Marinate chicken breasts in teriyaki marinade (at least 1 hour, or up to 12). Broil or grill chicken about 6 minutes per side (or until no longer pink and juices run clear).

Spread mayo on buns and top with chicken. Top with desired sandwich toppings and serve.

Source: My family made this way back when I was in high school. I don't know where my mom found the recipe or came up with the idea. Good stuff though!

Notes:I left off the pineapple slices this time around, but it is great with whatever combination of toppings you like.

Hail, Caesar!

 

This is a great and easy summer meal. Easy, cool, and it hits the spot.

Chicken Caesar Salad Pitas

Ingredients:

4 chicken breasts
1 tbsp. olive oil
Salt and pepper, to taste
1 tsp. Italian seasoning
Bagged Caesar salad kit
Pita pocket bread or pita flatbread

Directions:

Saute chicken in olive oil on both sides until no longer pink in the middle and juices run clear. Season with salt and pepper and Italian seasoning. Slice chicken into strips.

Prepare Caesar salad. Top pita bread with chicken strips and Caesar salad.

Source: My mom made this waaaaay back in the day. I'm not sure where she came up with the idea.

Notes: At the time, my mom actually used pre-cooked chicken strips that can be found in the refrigerated section of the grocery store. You could also use shredded rotisserie chicken if you don't want to cook chicken for these pita sandwiches.

Variation on an Old Favorite

 

I recently made this with the balsamic vinegar/olive oil mixture that I usually did (so, so good). However, while on vacation, I tried a caprese sandwich that used pesto instead of the balsamic vinegar/olive oil combination. So, I thought I would give it a try at home. You can make it either way. Both versions are delicious! I originally posted it here along with a lot of other amazing pressed sandwich recipes.

Pressed Mozzarella and Tomato Sandwich with Homemade Pesto

Ingredients:

Homemade pesto, recipe below (or you can use your favorite bottled pesto)
1 large loaf of ciabatta bread
6 roma tomatoes, sliced
12 ounces fresh mozzarella, sliced
12-18 large basil leaves

Directions:

Make pesto. Slice loaf of ciabatta bread in half lengthwise. Spread desired amount of pesto onto each half of the bread. Layer bottom half of the bread with mozzarella, tomatoes, and basil. Season with salt and pepper, if desired. Place the top half of the ciabatta bread on top.

Wrap the sandwich tightly in plastic wrap and place on a baking sheet. Top with another baking sheet and weigh it down with something heavy (such as canned goods, a heavy skillet, or cookbooks). Leave the weight on for about 30 minutes.

Remove the weight and refrigerate at least 1 hour or up to overnight to meld flavors. Cut into desired serving size and enjoy!

Source: I basically created this myself based on the sandwich I had on vacation and the other caprese sandwich I have been making for years.

Basil Pesto "Pistou"

Ingredients:

3 c. fresh basil leaves
2 - 3 cloves garlic
About 1/4 c. quality Parmesan cheese, grated
Splash of fresh lemon juice
About 1/2 c. olive oil
Salt and pepper to taste


Directions:

In food processor blender, chop up the garlic until it is minced.

Add in the basil and cheese and start to blend.  Slowly drizzle in the olive oil while the machine is running. Blend until smooth.

Squeeze in a little lemon juice and add salt and pepper to taste.

Taste the sauce and adjust to your liking.

Put in freezer container and freeze, if you wish; or use it right away.

Source:  twopeasandtheirpodrecipes.com. You can find their recipe here. We originally shared this recipe on our blog here.

Pressed Mozzarella and Tomato Sandwich with Balsamic Vinegar and Olive Oil

Ingredients:

1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper, to taste
1 large loaf of ciabatta bread
6 roma tomatoes, sliced
12 ounces fresh mozzarella, sliced
12-18 large basil leaves

Directions:

In a small bowl, whisk together olive oil, balsamic vinegar, and salt and pepper to taste (I used about 1 teaspoon salt and 1/2 teaspoon pepper).

Slice loaf of ciabatta bread in half lengthwise. Brush the olive oil mixture onto each half of the bread. Layer bottom half of the bread with mozzarella, tomatoes, and basil. Season with more salt and pepper, if desired. Place the top half of the bread on top.

Wrap the sandwich tightly in plastic wrap and place on a baking sheet. Top with another baking sheet and weigh it down with something heavy (such as canned goods, a heavy skillet, or cookbooks). Leave the weight on for about 30 minutes.

Remove the weight and refrigerate at least 1 hour or up to overnight to meld flavors. Cut into desired serving size and enjoy!

Source: When I originally made this, I meant to do a similar sandwich recipe that I found on the Martha Stewart website, but I forgot to buy some of the ingredients, so I created this instead. I figured that you can never go wrong with caprese salad. It works on so many levels! This sandwich was very flavorful.

Make Ahead Breakfast

I've made these in the past. In fact, they have been a staple for a long time now. You can the post where I originally shared them here.

Breakfast Egg Sandwiches

Ingredients:

English muffins
Eggs
Canadian bacon slices
Shredded cheese
Salt and pepper

Directions:

Halve and toast English muffin. Top with one slice of Canadian bacon. Set aside.

Crack one egg into a small, microwave-safe bowl. Whisk the egg with a fork and season with salt and pepper, to taste. Microwave for 30 seconds. Remove from microwave and top with about 1 tbsp. shredded cheese. Microwave for another 30 seconds.

Using a fork or a spoon, remove egg intact and place on the half of the English muffin without Canadian bacon. Top with the the Canadian bacon and other half of English muffin.

Serve immediately or let cool and wrap with plastic wrap, place in a freezer zip top bag and freeze. Thaw breakfast sandwiches as needed and reheat in the microwave, or reheat in the microwave from frozen.

Source: I saw the idea for this online years ago and changed up the cooking method to fit my needs.

Notes: You can make this with English muffins, croissants, bagels, or simply toast. You can also use two eggs instead of one if you want something more filling, or to fit it to a larger croissant or bagel.

I like to buy a 12 pack of English muffins and make a big batch for freezing all at once.

Here are some step-by-step pictures:

 

Above: Crack egg into a small microwave-safe bowl.

Above: Season with salt and pepper.

 

Above: Scramble eggs with a fork.

 

Above: Microwave for 30 seconds.

 

Above: Add shredded cheese and microwave for another 30 seconds.

 

Above: Remove from bowl with a fork or spoon being careful to keep egg intact.

  

  

Above: Top with Canadian bacon and other half of English muffin.

 

Above: Your breakfast sandwich is now ready to eat, or you can wrap it in plastic wrap and freeze it for later.

  

  

Above: Store in the freezer in a freezer bag until ready.

St. Patrick's Day Leftovers

 

I made extra corned beef this year so that we could have Reuben sandwiches. I usually use deli corned beef, or pastrami (which I actually prefer over deli corned beef). However, using leftover corned beef made for such fantastic Reuben sandwiches.

I usually broil my sandwiches, but this time I opted for a shortcut and used the microwave. I don't think it would have worked as well with deli meat, but with the leftover corned beef, it totally worked.

Reuben Sandwiches

Ingredients:

Sliced rye bread
Sliced Swiss cheese
Thousand island dressing
Sauerkraut, drained
Corned beef

Directions:

Toast the slices of rye bread. Place the slices of rye bread on a microwave safe plate.

Top the toasted rye bread with Swiss cheese (one slice per piece of bread, or half a slice of Swiss cheese per piece of bread if you want a lighter sandwich). Spread the Swiss cheese with desired amount of thousand island dressing.

Heat the corned beef in the microwave.

Place desired amount of sauerkraut on one slice of rye. Place desired amount of corned beef on the other slice of rye. Carefully put the two halves of the sandwich together. Slice sandwich in half and serve.

Source: Reuben sandwiches have been around for about 100 years, but the origin isn't really known. It either came from Omaha, Nebraska or from New York City. Read about it here and then decide for yourself.

Notes: These were so good and so easy. It made for a perfect and easy dinner to follow after the more time consuming St. Patrick's Day dinner that we had.

Sliding By

Well, this is the easiest method ever for making slider-style burgers ever. Just be sure to check out my notes below the recipe, because I changed quite a few things from the original recipe.



Beef Sliders for a Crowd

Ingredients:

1 medium onion
1 1/2 pounds 90/10 ground beef
1 large egg
1/4 cup plain breadcrumbs
Kosher salt
2 teaspoons vegetable oil
Freshly ground black pepper
6 slices American cheese, quartered
24 thin plum tomato slices (from 2 to 3 tomatoes)
24 dill pickle slices
24 mini potato buns
4 large iceberg lettuce leaves, cut into 24 even pieces
Ketchup and yellow mustard, for serving

Directions:

Special equipment: a 10-by-15-inch rimmed baking sheet.

Preheat the oven to 425 degrees F. Cut the onion in half, and shred each half on the large holes of a box grater. Squeeze the shredded onion dry between 2 towels, and scatter around a 10-by-15-inch rimmed baking sheet.

Put the ground beef, egg, breadcrumbs, and 1 teaspoon salt in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the baking sheet, and press them into an even layer without disturbing the onions too much (but expect some of the onions to move around and peek through the meat). Brush the top of the meat with the vegetable oil, then season it evenly with 1/2 teaspoon salt and several grinds of fresh pepper. Score the meat into 24 squares, cutting completely through with a spatula.

Bake until browned and no longer pink in th emiddle, 8 to 9 minutes. Put a small square of cheese on each patty, and return to the oven to melt, about 30 seconds. Let rest a few minutes, then recut along the scores to separate.

Top each patty with a slice of tomato and pickle. Slide a spatula into the pan and let guests serve themselves. Serve alongside a platter with the buns and lettuce. Don't forget the ketchup and mustard.

Yield: 8 servings (3 sliders per person).

Source: Food Network. You can find it here.

Notes: Because my boys are picky, I completely skipped the onions. Therefore, these were even easier to make!

I also used two pounds of ground beef (instead of 1 1/2 pounds). Since I increased the beef, I used two eggs instead of one and 1/2 cup plain breadcrumbs instead of 1/4 cup.

I really don't love American cheese, so I used Cheddar cheese slices. I also used green leaf lettuce instead of iceberg simply because that's what I already had.

Perhaps because I increased the amount of meat used, my beef took longer than 9 minutes to cook in the oven. It was probably closer to 15 minutes. So, just watch it and bake until the meat is no longer pink.

Finally, I skip the cheese melting step and just put the cheese on each individual burger. If you want your cheese melted, simply put the burger on the bun in the microwave for 10-15 seconds.

These are so easy to make. Plus, it is more than my family can eat in one sitting...but it makes for awesome leftovers! Just let the beef cool completely and then put the individual squares of beef into a zip top bag and keep in the refrigerator. When you want a slider, simply cut the roll, put a square of beef on it, top it with cheese, and heat it in the microwave for 20-30 seconds. The cheese will be melted and the beef will be reheated. Then you can put on your hamburger toppings and you are good to go!

Summer is a Time for Sandwiches

I think you can't really have summer without having at least one pulled pork sandwich. Am I right? Here is a new recipe that we found, which we liked very much.

Slow Cooker Pulled Jerk Pork Sandwiches

Ingredients:

1 boneless pork shoulder (2 1/2 lbs.)
1 tablespoon Jamaican jerk seasoning (dry)
1/4 teaspoon dried thyme leaves
1 medium onion, chopped (1/2 cup)
1 cup cola
2 cups barbecue sauce
8 sandwich buns

Directions:

Spray 3 1/2 to 4-quart slow cooker with cooking spray. Remove fat from pork. Rub jerk seasoning over pork; sprinkle with thyme. Place pork in slow cooker. Sprinkle with onion. Pour cola over pork.

Cover; cook on Low heat setting 8 to 10 hours.

Remove pork from slow cooker; reserve 1/2 cup juices. Use 2 forks to pull pork into shreds. Place pork in slow cooker. Stir in barbecue sauce and reserved juices. Increase heat setting to High. Cover; cook 30 to 45 minutes or until thoroughly heated. Spoon filling onto bun.

Source: Betty Crocker. You can find it here.

A Different Kind of Burger

Not only is this a change of pace from your normal burger, but the patties are freezer friendly! So, make some patties ahead of time and pull them out of the freezer whenever you are feeling like having a burger.

Turkey Burgers

Ingredients:

6 slices whole-wheat sandwich bread (see notes below)
1 pound lean ground turkey (7 percent fat)
1/2 cup reducted-fat sour cream
4 tablespoons prepared mango chutney, preferably Major Grey's, finely chopped
2 tablespoons Dijon mustard
1 tablespoon chili powder
Coarse salt
1 cup mesclun lettuce mix
1 medium tomato, sliced

Directions:

In a medium bowl, tear 2 slices bread into small pieces. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chili powder, and 1 teaspoon coarse salt. Shape into 4 firmly packed 5-inch round patties.

Freeze on a baking sheet until firm, about 30 minutes, then wrap each burger in plastic; place all burgers in a resealable freezer bag, label, and date. Freeze up to 2 months.

To cook: Thaw burgers overnight in the refrigerator. Heat broiler with rack set 4 inches from heat. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.

Lightly toast 4 slices bread. Dividing evenly, top each with lettuce, burger, and tomato. Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.

Recipe note: When burgers are wrapped separately, you can defrost as few or as many as you need.

Source: Martha Stewart. You can find it here.

Notes: I couldn't find a mesclun lettuce mix, so I used a spring lettuce mix, and I thought it worked great (also, that could be the same thing...). Also, we didn't do these as open faced sandwiches. If you choose to do it that way, you will need two slices of bread for the meat mixture, and two slices of bread per burger (or 8 slices total to make 4 burgers. Also, I got about 6 patties out of this, not 4. I made some smaller ones so they would be kid-sized for my little boys.

Easy Chicken Sandwiches

 

These sandwiches couldn't be easier to make. They are a very easy and economical dinner to make.

Zesty Slow Cooker Chicken Barbecue Sandwiches

Ingredients:

6 skinless, boneless chicken breast halves
1 (12 ounce) bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
1-2 tablespoons worcestershire sauce

Directions:

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

Source: Allrecipes.com, submitted by Zanne Tastic. You can find it here.

Notes: I originally used 2 tablespoons Worcestershire and I felt like it was a little bit too much. Too tangy. I like the tang that is added by the Worcestershire, but I like it more to the tune of 1 tablespoon.

Panini Power!

Who doesn't love a pressed, warm, melty sandwich? These are two yummy ones we tried recently.

Classic Italian Panini with Prosciutto and Fresh Mozzarella

Ingredients:

1 (12-ounce) loaf French bread, cut in half horizontally
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh basil
1 cup (4 ounces) shredded fresh mozzarella cheese, divided
2 ounces very thin slices prosciutto
2 plum tomatoes, thinly sliced
Cooking spray

Directions:

Hollow out top and bottom halves of bread, leaving a 1/2-inch thick shell; reserve torn bread for another use. Spread 2 tablespoons mayonnaise over cut side of each bread half. Sprinkle basil and 1/2 cup cheese on bottom half of loaf. Top evenly with prosciutto, tomato slices, and remaining 1/2 cup cheese. Cover with top half of loaf. Cut filled loaf crosswise into 4 equal pieces.

Heat a grill pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten sandwiches. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Yield: 4 servings.

Source: Cooking Light, May 2008, found on MyRecipes. You can find it here.

Ham-and-Cheese Panini

Ingredients:

2 tablespoons unsalted butter
4 cups thinly sliced shallots
2 teaspoons fresh thyme
1/4 cup grainy Dijon mustard
8 slices rustic white bread, sliced 1/2-inch thick
8 slices Gruyere cheese
8 ounced sliced cooked ham

Directions:

Melt butter in a medium skillet over medium-low heat; add shallots. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add thyme and continue cooking until onions are caramelized, about 5 minutes. Remove from heat and set aside.

Spread 1 1/2 teaspoons mustard on one side of a slice of bread. Top with a slice of cheese, 2 ounces ham, 1/4 of the shallot mixture, and another slice of cheese. Spread 1 1/2 teaspoons mustard on a second slice of bread and place mustard side down on top of cheese to form a sandwich. Repeat process three times with remaining mustard, bread, cheese, ham, and shallots.

Brush top and bottom of each sandwich with olive oil. Place in a panini grill and press until bread is crips and brown, and cheese has melted slightly, 9 to 10 minutes. If using a grill pan, preheat over medium-high heat. Place a heavy pan on top of sandwiches and press down. Cook, turning once, 2 to 3 minutes per side. Cut sandwiches in half and serve immediately.

Yield: 4 sandwiches.

Source: Martha Stewart. You can find it here.