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Open-Face Ham, Cheddar, and Apple Butter Sandwiches

Open-Face Ham, Cheddar, and Apple Butter Sandwiches


  • 3 ciabatta rolls, halved horizontally, or 6 1/2-inch-thick slices country-style bread
  • 6 tablespoons apple butter
  • 4 tablespoons Dijon mustard
  • 1 1/4 pounds Black Forest ham, thinly sliced
  • 12 ounces extra-sharp white cheddar cheese, sliced
  • 1 bunch fresh chives, chopped

Recipe Preparation

  • Brush cut side of ciabatta rolls with oil. Place rolls, cut side up, on baking sheet. Broil until rolls begin to brown around edges, about 2 minutes. Spread apple butter and mustard on each roll half. Top with ham, then cheese. Broil until cheese melts and begins to brown in spots, about 2 minutes. Sprinkle with chives and serve.

Reviews Section

  • 4 Tablespoons salted butter (preferably Tillamook), softened at room temperature
  • 1 Teaspoon fresh rosemary, minced
  • 1/4 Cup no-sugar-added apple butter
  • 1/4 caramelized onions
  • 1/4 Cup stone-ground mustard (such as Sierra Nevada Stout Mustard)
  • 8 slices fresh artisanal levain bread (or another country-style bread)
  • 8 slices white Cheddar cheese, preferably Tillamook Vintage Extra Sharp White Cheddar Cheese
  • 1/2 Pound high-quality smoked ham, thinly sliced (such as Vande Rose Artisanal Smoked Ham)

Cream together butter and minced rosemary.

To make the apple butter: In a blender or small food processor, blend together apple butter, caramelized onions, and mustard until smooth.

Assemble the sandwiches by spreading the rosemary butter on 1 side of each slice of bread. Place bread butter-side-down.

Spread apple mustard on the inside of one slice of bread for each sandwich. Layer 1 slice of Cheddar on each of the 4 slices of bread, then ham, then another layer of Cheddar.

Cook sandwiches open face on a pre-heated cast-iron pan in a 500 degrees F oven, then closed and served. Or they can be closed, then cooked in a pan on a stovetop over medium-low heat until bread is toasted and cheese is melted.

Open-Faced Ham And Cheese Sandwiches

Smoked Black Forest Ham and melty mozzarella cheese, these open-faced ham and cheese sandwiches are very tasty and require minimal time and effort to make.

I make these Open-Faced Ham And Cheese Sandwiches at least once a week! They are a staple in my house! Ready in under 20 minutes, they are great for breakfast, lunch, an appetizer or even party food. They will make a great game day snack.

My Rule #1 of Smoke House Rules: I usually don’t buy a lot of deli meats, but when I do, I always get Black Forest Ham. There is something very comforting I always find in its smoky, salty flavor.

I was very excited to be able to try Boar’s Head Smoke Master Beechwood Smoked Black Forest Ham. Crafted with the finest ingredients and exceptional care, this ham is naturally smoked with imported German beechwood. The result, a ham with a delicious, distinct flavor that is rich and smooth.

The smokiness of this ham and its unique flavor pairs well with mild and creamy mozzarella. And of course, I like to make sandwiches. But the easy kind of sandwiches, like these.

Ham is so versatile and you can incorporate it in a lot of dishes, or even serve it on a platter with other meats and cheeses as an appetizer. You can also add it to dips, omelets, scrambles or casseroles. But if you don’t have time for all that, you can always make these quick open-faced sandwiches.

My Rule #2 of Smoke House Rules – when there is a ton of flavor, already present in the smoked ham- keep recipes simple. The flavor is there, make sure you enjoy it! These are one of the very first things I learned how to “cook” (make) when I was 5.

At the store, where I got the Boar’s Head Smoke Master Beechwood Smoked Black Forest Ham, I also found their Cajun Style Gourmaise. I can’t describe how much I loved it! You can squeeze some on top of your sandwich to add extra kick and flavor.

Have you tried Boar’s Head products?

If you like Boar’s Head, visit the Boar’s Head Smoke House Rules Sweepstakes to enter for a chance to win a gift card by sharing your own culinary rules for creating perfect smoked recipe!

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Grilled Cheese Day: The History of the Grilled Cheese Sandwich

Does the mere suggestion of smooth, mild, patriotic American cheese, creamy Danish Havarti, buttery Norwegian Jarlsberg, or sharp Vermont cheddar—maybe even melded together in a crisp, four-cheese Panini sandwich—make your mouth water? Or how about a slice of mozzarella and some fragrant pesto, between thick slices of artisan bread, lightly grilled in salted butter? If cheese and its many manifestations are a big part of your DNA (card-carrying Wisconsin residents withstanding), you may be one of the millions likely to celebrate National Grilled Cheese Day on April 12th!

Grilled Cheese History

Though the history of “cooked bread and cheese” predates many records, the first U.S. modern accounts link an open-faced sandwich to the 1920s when inexpensive sliced bread and American cheese were readily available. Called a “cheese dream” during the Great Depression, the concept sometimes involved ham or bacon, or perhaps eggs, cayenne, mustard or mayonnaise, browned on both sides and served in tomato sauce at Sunday supper. In fact, a 1918 Good Housekeeping magazine also featured cheese dreams.

How Do You Like Your Grilled Cheese?

Maybe you’re a purist and fancy your grilled cheese simple and straight up: American cheese with a little butter on grilled or toasted white, rye or pumpernickel, or you’re something of a grilled cheese voyeur — inspired by the concept of salty Swiss and sliced Bartlett pears on grilled brioche, or maybe tangy goat cheese with roasted red peppers and spinach on grilled ciabatta bread. Whatever you like, and limited only by your culinary imagination, there’s a great grilled cheese experience out there for everyone.

From easy and traditional to elaborate and exotic, these tasty variations of warm, toasty cheese sandwiches will make you melt and help you and your family celebrate Grilled Cheese Day in gooey, gastronomical style:

South of the Border Grilled Cheese

1/4 cup tomato-based salsa
2 tablespoons canned fire roasted diced green chilies, drained
1 teaspoon taco seasoning
2 tablespoons butter, softened
8 slices hearty artisan jalapeño bread
4 ounces (1 cup) queso quesadilla cheese,* shredded

In a small bowl, combine salsa, chilies, and taco seasoning let stand 5 minutes. Butter one side of each slice of bread. Spread salsa mixture on the non-buttered side of 4 slices of bread top each slice with 1/4 cup cheese. Cover with the remaining 4 slices of bread, buttered side out. Place sandwiches on medium-heat electric griddle or in a preheated skillet over medium heat. Cook 4 to 5 minutes per side, or until the bread is golden brown and the cheese is melted. Serves four.
*Can substitute Monterey Jack, Asado, or other Mexican cheese.

Sourdough, Swiss, and Mango Chutney Grilled Cheese

8 slices sourdough bread
2-3 tablespoons butter, softened
8 slices Swiss cheese
1/2 cup mango chutney (more or less, depending on taste)

Butter both sides of bread, placing 2 slices of cheese and spreading a layer of mango chutney inside each sandwich. Grill in skillet, on medium-heat electric griddle, or in Panini maker. Serves four.

Grilled Cheese, Ham, and Jam on Brioche

8 1/2″-thick slices brioche
2-3 tablespoons butter, softened
8 slices Gruyere cheese
4 slices baked ham, thick cut
1/2 cup strawberry or raspberry jam

Spread four pieces of brioche with jam and a little butter. Top each with ham and Gruyere and another slice of brioche. Butter outside of sandwiches and grill. Serves four.


1 1/2 cups beef broth reserved from roast
1 clove garlic minced
1 teaspoon salt
3/4 teaspoon salt
4 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
3 drops tabasco sauce
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon worcestershire sauce

Brown beef in hot oil on both sides, adding onion and celery at the last minute. Combine beef, vegetables and broth in a Dutch oven or crockpot. Simmer, covered, for 3-4 hours or until tender. Cool shred beef, separating into strands. Drain vegetables. Combine with beef. Reserve broth skim off any fat.

To make sauce: Mix broth, beef, vegetables, garlic, salt, catsup, brown sugar, vinegar, mustard, chili powder, tabasco, bay leaf, paprika, garlic powder, and worcestershire sauce. Simmer until heated thoroughly.

Lisas’ Hot Italian Meatball Sandwiches

1 lb good quality ground beef
1/2 lb ground pork
1/2 cup cornflake crumbs
1/4 cup evaporated milk

1 egg
2 Tablespoons dried onion flakes
1 8 oz block mozarella cheese
1 teaspoon italian seasoning
2 cups your favorite pizza sauce
6 slices mozarella cheese
6 submarine sandwich rolls

Combine beef, pork, crumbs, milk, egg, italian seasoning, and onion. Mix well and form into 1 1/2 inch meatballs. Cube the mozarella into 1/2″ cubes.Press 1 cube into each meatball, cover well with the meat. Place on ungreased cookie sheet and bake for 18-20 minutes. In a saucepan heat the pizza sauce. Add meatballs and warm through. Slice a V shaped lengthwise cut into sub rolls. Use the cut out for breadcrumbs later. Pile down the cut 5-6 meatballs. Spoon on sauce and lay a slice of mozarella cut in half so it covers the length of the roll on the top of the sandwich. Place under the broiler for 2-3 minutes or till bubbly.


9 inch white or wheat italian sub roll
1 1/2 ounces capocollo
1 1/2 ounces genoa salami –sliced
1 1/2 ounces provolone cheese –sliced

shredded lettuce
sliced tomatoes
hot peppers (opt.)
italian dressing

Slice open sub roll lengthwise. Layer roll with meat and cheese slices and top with lettuce, tomatoes and hot peppers. Sprinkle with dressing.

International Turkey Sandwich

1 cup finely shredded lettuce
1 cup finely diced tomato
3 finely chopped scallions

1/2 cup finely chopped green pepper
2 tablespoons Italian dressing
2 halved English muffins
8 ounces sliced –cooked turkey
4 ounces sliced Monterey Jack cheese

Combine lettuce, tomato, scallions and green pepper in a large bowl. Pour on Italian dressing and toss well. Arrange 2 ounces turkey and 1 ounce cheese on each muffin half. For a warm sandwich broil 2-3 minutes before spooning 1/4 of the salad on each open face sandwich.


1 can (20-oz) Dole pineapple slices

5 Kaiser rolls, cut in half

4 teaspoons Dijon mustard, spread over bottom of roll -halves

4 ounces deli-sliced smoked ham

Drain pineapple slices, slice rolls in half. Spread Dijon mustard over bottom of rolls. Layer on each bottom lettuce, cheese, ham and pineapple.

High Roller Sandwiches

1 lg Bar of softened cream cheese
Roast beef sliced thin
Ham sliced thin
Turkey sliced thin
Colby Jack cheesesliced thin
Lettuce shredded thin strips
Garlic powder
Sliced tomatoes very thin

Use the back of a spatula and cover each tortilla with a thin layer of cream cheese. Sprinkle lightly with garlic powder.

Use half of the tortilla: to layer meats, cheese, lettuce, and tomatoes. Then roll up tortilla with cream cheese side rolled up last so it will seal as if using glue. Cut in 1 inch pieces and serve. Serve 8-10


2 t Lemon juice
1 x Small apple,finely chopped
1 x 3-oz pkg. cream cheese
1 T Milk
1 T Prepared horseradish
1/4 c Walnut pieces
6 ea Kaiser rolls, split
6 ea Lettuce leaves
1 lb Thinly sliced roast beef
2 T Sliced green onions

Sprinkle lemon juice over apple. Combine cream cheese, milk and horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls with equal amounts of the cream cheese mixture. Place equal amounts of lettuce, beef and green onion on each bottom roll half.
Cover with tops.


1 lb Salmon 𔂿 can
1 t Onion –grated
10 oz Cheddar –med, *
1 t Lemon juice
1/4 c Mayonnaise

* Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot.

Grilled Portabello Mushroom Sandwich

2 tablespoons rice wine vinegar

2 tablespoons lemon juice

2 teaspoons dried oregano

1 Pinch black pepper –freshly ground

2 large portabello mushrooms

2 teaspoons fresh thyme –chopped

1 red bell pepper –roasted

2 teaspoons balsamic vinegar

2 onion rolls –split & grilled

2 teaspoons balsamic vinegar

2 onion rolls –split & grilled

2 thick slices Monterey jack cheese

Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours. Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme. On barbecue grill or under broiler, cook mushrooms 5 minutes on each side, or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots. Grill or lightly toast onion rolls. Spread mayonnaise on each half of rolls. Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls. Cut in half and serve hot.


8 slices pork loin 𔂿 ounce each
8 slices ham, 𔂿 ounce each
12 dill pickle chips
8 slices Swiss cheese
4 sandwich rolls
Dijon mustard to taste

Prepare a wood or charcoal fire and allow it to burn to embers. Layer each sandwich with the cheese, ham , pork, and pickles.

Grill the sandwich, top side down for 1 minute, turn over and place a saute pan on top and continue to cook until cheese is melted about 3 to 4 minutes.

  • Olive oil
  • 4 slices white sandwich bread, toasted
  • 1 tablespoon mustard
  • 4 slices Applegate Naturals ® Slow Cooked Ham or Applegate Naturals ® Black Forest Ham
  • 4 slices Applegate Organics ® American Cheese
  • 2 tomatoes, thickly sliced
  • 1 red onion, thinly sliced
  • Salt and freshly ground black pepper
  • Finely chopped chives, for garnish
  1. Preheat the oven to 400°F. Brush a small sheet pan with olive oil.
  2. Arrange the slices of toast on the pan. Spread the mustard over the toast and top each with 1 slice of ham, 1 slice of cheese, 2 slices of tomato and a few slices of red onion.
  3. Drizzle each sandwich with olive oil and sprinkle lightly with salt and pepper.
  4. Bake until cheese is bubbling and melted, 10–12 minutes. Garnish with chives and serve at once.

In This Recipe

Applegate Naturals ® Slow Cooked Ham

Applegate Naturals ® Black Forest Ham

Applegate Organics ® American Cheese

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* Animals raised with no antibiotics ever or growth promotants, on vegetarian feed with no animal by products (beef is 100% grass-fed) and with space to engage in natural behaviors and promote natural growth.

** Applegate requires all animals be raised without antibiotics. Applegate is committed to advancing agriculture and processing systems like organic, non-GMO and regenerative farming.

Overnight BBQ Beef Sandwiches
This is great for a crowd at the lake. Guests can help themselves when they are hungry. Caution: Make plenty, or the last ones may find an empty pot.
4-5 lb boneless pork or beef roast
1/2 cup water
1 onion, sliced or chopped
1 16oz bottle barbecue sauce
Buns or French bread
Cook roast with water in crockpot on low heat for 10-12 hours. Remove. Slice thin. Return to crockpot. Add onion and barbecue sauce.
Cook on low for another 4-6 hours. Serve on buns or French bread.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Hot Ham & Cheese Sandwiches
The key to this super sandwich is the spread. These sandwiches can be prepared in advance and refrigerated or frozen before baking. Good with potato salad.
1/2 cup (1 stick) butter or margarine
2 Tbsp prepared mustard
1 Tbsp poppy seed
1/2 Tbsp Worcestershire sauce
2 Tbsp minced onion
Sliced ham
6 slices Swiss cheese
6 sandwich rolls or rye buns
Combine first 5 ingredients. Open rolls or buns. Spread mixture on top and bottom, as for sandwich. Place ham and cheese in roll. Wrap individually in foil.
Bake in 350F for 15 minutes. Serve immediately. If frozen, thaw before baking.
For appetizers, use Pepperidge Farm Party Rolls. Without separating rolls, slice in half horizontally. Spread with butter mixture. Put ham and cheese on roll slices. Cut into individual servings, either before or after baking.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Grilled Cheese Apps
6 pieces of white or italian bread
1 slice of cheddar cheese
1 slice of american cheese
1 slice of pepper jack cheese
Butter on side of all four slices of bread place. Place the buttered side down in a frying pan that is heated. As the butter begins to brown on the bread put a cheese slice onto two of the slices and use the empty slice as the top. Put a cover on the fry pan to allow the cheese to melt and then flip to make sure both sides are equally browned. Cut the sandwiches into quarters from corner to corner to make a triangle. then half each of those slices if the size of the bread will allow. Wrap these (and more) into foil and place in oven on low until ready to set out for sharing. These are fun with Bloody Marys at a group get together.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

This mixture can be made ahead and kept in the refrigerator, then used as a spread, hot or cold.
1 can Spam, cut up
1/4 cup processed cheese, cut up
1 small onion, cut up
1-2 dill pickles, cut up
3/4 cup mayonnaise
Blend all ingredients in blender or food processor. Spread on hot dog buns. Wrap individual buns in foil. Warm in 350F oven for about 15 minutes.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Tuna Cheese Melt
1 6 1/2 oz can tuna, drained
2 Tbsp finely chopped onion
2 Tbsp diced celery
2 Tbsp mayonnaise or salad dressing
1/4 tsp salt
1/4 tsp pepper
2 English muffins, split
4 slices tomato
4 slices cheese (Swiss or processed American)
Combine first 6 ingredients. Toast and butter the muffin halves. Layer on each: 1/4 of the tuna mixture, a tomato slice and a slice of cheese.
Bake, uncovered, at 350F for 5-7 minutes, or until cheese is melted. Serves 4.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Stovetop Hot Beef Sandwiches
This keeps well for later re-heating.
1 chuck roast
Beef bouillion cubes or instant granules
1 pkg dry onion soup mix
1 cup tomato juice
Brown roast over low heat. Add water to cover. Add bouillon – 1 cube or 1 tsp for each cup of water used.
Simmer for 3-5 hours or until most of liquid is absorbed, and meat can be easily shredded. Shred meat. Add soup mix and juice. Reheat. Serve on buns.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Minnetonka Steak Sandwich
A super-fast meal – try it with fresh sweet corn!
3 breakfast steaks (sirloin tip, sliced very thin)
French or sourdough bread
1/2 cup butter
3 Tbsp Heinz 57 sauce
2 Tbsp sliced green onion
In saucepan, combine butter, sauce and green onion. Cook on low, until butter is melted and onion is soft.
In hot frypan, grill steaks for about 3 minutes (1 1/2 minutes on each side). Dip bread and steak into sauce before making open-faced sandwich. Serves 3.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Tuna Filled Buns
Make the filling at home and take it with you for the weekend.
1/4 lb cubed or shredded Cheddar cheese
3 hard cooked eggs, diced
1 can tuna
2 Tbsp diced green pepper (optional)
2 Tbsp diced stuffed olives (optional)
2 Tbsp diced sweet pickles (optional)
1/2 cup mayonnaise
6 buns
Combine all ingredients. Mix well. Place in 6 buns, and wrap each in foil.
Bake at 250F for 30 minutes. Filling is best when made the day before.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Relaxed Roast Beef Sandwiches
Fantastic for several meals at the cabin.
4 lb rolled, or rump, roast
Vegetable oil
1 pkg dry onion soup
3 beef bouillon cubes
2 cups boiling water
Brown beef roast in oil on all sides. Dissolve bouillon in water. Add onion soup. Pour over roast.
Roast in covered pan at 250F for about 3 hours, depending upon what doneness you desire. Cool meat. Slice thin. Put back into juice. (Be sure juice covers meat add water, if necessary). Let meat marinade at least a day. May be made 3-4 days ahead of time and marinated in refrigerator, or may be frozen.
When ready to use, heat slowly on top of stove. Serve as an open-face sandwich, with sauce on the side. Serves 10-12.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Open Face Burger Spread
1 lb hamburger
1 tsp Worcestershire sauce
1 tsp oregano
Salt & pepper to taste
1 cup shredded Cheddar or American cheese
Mix all ingredients. Spread very thinly on 1/2 hamburger bun or English muffin.
Bake at 300F for 15-20 minutes. Watch carefully.
Makes 16 half bun servings.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Baked Souper “Sandwich”
1 1/2 lbs ground beef
1 small onion, chopped
1/2 cup chopped celery
1/2 tsp salt
4 cups herb-seasoned stuffing cubes
1 1/2 cups milk
2 eggs
1 10 1/2oz can cream of mushroom soup
1 tsp dry mustard
1 cup shredded Cheddar cheese
Brown the meat, onion and celery. Drain. Mix in salt. Put stuffing cubes in greased baking pan, 9࡯″ or 12࡮″. Top with meat. Beat milk, eggs, soup and mustard. Pour over meat. Sprinkle with cheese.
Bake at 350F, uncovered for 30-40 minutes or until knife inserted in center comes out clean. Cool for 5 minutes, and cut into squares. Serves 6.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Easy Pizzas
1 pkg English muffins, halved
1 jar pizza sauce or spaghetti sauce
1 pkg sliced pepperoni
1 pkg shredded Mozzarella cheese
Place muffin halves on cookie sheet. Spread with pizza sauce. Divide pepperoni among the muffins, covering the pizza sauce. Sprinkle cheese on top.
Bake at 300F for 15-20 minutes.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Open Faced Hamburgers
A good way to use up miscellaneous buns, bread, English muffins, etc. It’s also a real meat stretcher!
1/2 lb ground beef
1 small onion, chopped
2-3 Tbsp milk
1/2 tsp salt
Sprinkle of pepper
Bread or buns
Combine first 5 ingredients. Spread on buttered bread or bun halves, all the way to the edges. (You can also first toast the bread or buns on the bottom side under a broiler.)
Broil until browned. Serve with mustard or ketchup. Easy to make in multiples. Covers 4 bread or bun pieces.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Lake Superior Hamburger Goo
6 slices bacon, chopped
1 small onion, chopped
1 lb hamburger
1 10 1/2 oz can tomato soup
1 cup cubed Velveeta cheese
Hamburger buns
Saute bacon and onion. Add hamburger and brown. Drain fat. Add soup. Cool. Add cheese. Spread on halves of hamburger buns for open-faced sandwiches.
Bake at 350F for 15-20 minutes. Fills 16-20 bun halves.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Larry’s Juicy Hamburgers
These patties can be mixed, shaped and frozen for later use.
2 lbs hamburger
1/2 cup grated apple
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp Italian seasoning
2 eggs, beaten
1/2 cup cracker crumbs
Combine and blend all ingredients. Fry or broil to desired doneness. Serve on buns. Makes 10 patties.
North Country Cabin Cooking – Mary Brubacher & Margie Knoblauch

Forgotten Beef
by Myrnetta Knudson -Kandi Coop Cookin’ 2008
Place one (1 lb) cubed round or sirloin steak in casserole. Sprinkle 1/2 – 1 pkg Lipton onion soup mix over meat and cover all with one (1) can Cheddar cheese soup. Bake covered at 250F for 6 hours or 350F for 4 hours. Serve over rice, noodles, mashed potatoes or bread slices.

Chicken ala King
-Kandi Coop Cookin’ 2008
1 small chopped green pepper
1 can mushroom pieces, drained
1/2 cup butter
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1 1/2 cup milk
1 1/4 cup chicken broth
2 cups cooked chicken, cubed
1 jar pimentos (optional)
Cook & stir green peppers & mushrooms in butter, over medium heat, in a 3 quart kettle for 5 minutes. Stir in flour, salt & pepper. Cook over low heat, stirring constantly until bubbly. Remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimentos. Heat until hot (some shredded cheese ma be added, if desired). Serve over warm biscuits or mashed potatoes.

Pinto-Bean Chili Sandwich Spread
1 cup cooked pinto beans
1 tsp softened butter
1 Tbsp catsup
Dash of chili powder and onion
Drain and mash beans. Add remaining ingredients. Mix thoroughly and spread on bread.
By Donna Kasten of Springfield – Senior Prospectives

Super Wonderful Vegan BBQ Sloppy Joes
adapted from the Happy Herbivore – a family favorite
1 cup brown lentils (uncooked)
3 cups vegetable broth
1/2 onion, diced
2 – 4 cloves of garlic, minced
1 Tbsp apple cider vinegar
1 Tbsp yellow mustard
1/2 Tbsp worcestershire sauce (if you are vegan – use the vegan version)
1/2 Tbsp chili powder
1/8 tsp ground cinnamon
1/2 Tbsp barbecue seasoning (we use Penzey’s)
1/2 cup barbecue sauce (we use Famous Dave’s Sweet and Sassy)
Combine lentils and all but 1/2 cup of the broth in a medium saucepan. Bring to a boil. Lower the heat to medium low, cover the pan, and simmer for approximately 45 minutes or until cooked but not mushy. Once the lentils are cooked, set aside. Line a skillet with a thin layer of water. Once hot, add onions and garlic and cook for about 8-10 minutes over medium heat until softened. Add additional water, as necessary. Stir in cooked lentils, the remaining 1/2 cup of broth and other ingredients. Bring to a boil. Once boiling, lower the heat to medium-low and simmer for about 5 minutes, or until the sauce has thickened to your liking. * Season with salt to taste. Serve on bread. Note:* I use a potato masher to lightly mash the lentils so that it looks somewhat like ground burger. Also we top the mixture once it’s on a bun with burger chips and a little additional mustard. If you pile the mixture up you can get about 4 sandwiches. We generally get at least six to eight servings from this recipe as we like to have it not so thick.

Aunt Reva’s Bean Sandwiches
8 slices of bread
1 can pork and beans
8 slices of cheese
8 slices of raw bacon
Lay out slices of bread on a cookie sheet. Spread canned pork and beans over each slice. Place a slice of cheese over the beans and lay slices of raw bacon on top. Put the tray on the top rack of the oven under the broiler until the bacon is cooked and the cheese has melted. To reduce the fat, you can partially fry the bacon before putting it under the broiler.
By Janice Wagar of St. Paul – Senior Prospectives

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Recipe Summary

  • ¾ cup melted butter
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ teaspoons Worcestershire sauce
  • 1 ½ tablespoons poppy seeds
  • 1 tablespoon dried minced onion
  • 24 mini sandwich rolls
  • 1 pound thinly sliced cooked deli ham
  • 1 pound thinly sliced Swiss cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.

Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

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