When I decided to cook a half-spiral ham for just the Honey and me on Easter, I expected there to be a mountain of scrumptious leftovers. I did not anticipate using the entire rest of the ham to make these out-of-this-world Ham and Swiss Sandwiches. However, mysterious things happen in the kitchen, and these sandwiches definitely happened. Three or four times. With thick, spiral-cut ham slices, melted Swiss cheese, a good slather of mustard and a healthy dollop of strawberry jam, these indulgent sandwiches have officially become our favorite way to use up leftover ham.
- 2 ciabatta rolls, or 4 slices of sourdough sandwich bread
- 4-6 slices, cooked spiral ham
- 4 slices Swiss cheese
- 1 tbsp Dijon mustard
- 1 tbsp light mayonnaise
- 2 tbsp strawberry preserves
- Lightly toast the bread. Spread the mustard and mayonnaise on to the bottom slice of the bread and layer with the ham and cheese.
- Toast open-faced in a toaster oven at 400 degrees for 2-3 minutes until the cheese is melted. Watch the oven carefully so as not to burn the sandwiches.
- Meanwhile, spread the preserves on the top pieces of bread. Remove the sandwiches from the toaster oven and top with the remaining slices of bread. Serve immediately.