1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 sandwich 156g Recipe makes 1 sandwich) The following items or measurements are not included below: 1 slice gouda cheese |
||
| Calories 394 | ||
| Calories from Fat 176 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.6g | 30% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 9.1g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 59mg | 19% | |
| Sodium 1406mg | 58% | |
| Potassium 343mg | 9% | |
| Total Carbohydrate 36.6g | 12% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 12.6g | ||
| Protein 17.6g | 35% | |
people who like this recipe also like:
By: pattikay in L.A.
By: ~Rita~
By: bmcnichol
By: Brenda.
By: mary winecoff
It's a Gouda! Hot Ham Sandwich
By: puppitypup
Jan 30, 2008
It doesn't get better than this! Ham and gouda with a hint of sweet and a dash of spice. Created for RSC No. 11.
1 sandwich
Ingredients
- 1 French roll
- 2 teaspoons Dijon mustard or your favorite mustard
- 1 teaspoon honey
- 1 pinch ground cayenne pepper (to taste)
- 3-4 ounces ham, sliced
- 2 teaspoons raspberry preserves
- 1 teaspoon finely diced onion or shallot (to taste)
- 1 slice gouda cheese
Directions
1
If using a strong onion or shallot, peel and soak in ice water. Preheat oven to 425 degrees.2
Slice roll almost in half and lay open on a baking sheet.3
Combine mustard, honey and cayenne in small bowl, then spread on both halves of roll.4
Layer ham across both halves of roll, spread preserves over ham.5
Dice shallot and sprinkle over preserves, then top with cheese.6
Place in hot oven until cheese melts, about 3-4 minutes.7
Fold to close sandwich before serving. Enjoy warm or wrap tightly to serve later.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other It's a Gouda! Hot Ham Sandwich recipes
Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Meat > Pork > Ham
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 15 mins
Featured Reviews for This Recipe
From: LEEZAH4
On Jul 23, 2008
This was a extremely great sandwhich. I purchased french rolls for this, but opted for bulky rolls. I prepared 4 sandwiches and cut back 1 serving of dijon/honey. I also reduced by 1 tsp. ea. raspberry preserves. 2 tsps per serving would have made it too sweet for us. As prepared-perfect.
From: Sc4r1ett
On Mar 9, 2008
Yum! and well done on the competition! Feel a bit of a fraud here as I suppose my sandwich was more inspired by your recipe. Didn't have Gouda so used Emmental! Didn't have raspberry preserve so used some Polish Cherry Jam (also served this as a relish on the side - see pick!) - Didn't have a shallot so used a baby onion. I did have some sliced peppered ham and used one of those home bake french sticks. My sauce was a little on the spicy side as I added a generous pinch of cayenne but this was offset by the extra sweet relish. It was FABULOUS and I will definately never make a boring sandwich again! Thanks puppity!
From: evelyn/athens
On Feb 22, 2008
5 stars. This sandwich is a winner. Other than re-arranging the ingredients so that the shallots come first (afterall, you have to cut them and soak them first) this recipe is absolutely perfect in my opinion. As I was mixing up the honey-mustard, I kept thinking, 'this is way too much and will overpower the sandwich', but I went ahead, added a most generous pinch of cayenne (yowza!) and spread the entire mixture on my roll. Lovingly layered 3 slices of a very fine quality ham and spread with the preserves. Topped with shallots and gouda and popped in the hot oven. I am eating it right now as I type in my notes and I love every bite! The sweetness of the preserves and the savouriness of the ham have perfectly balanced out the honey-mustard dressing. I do also think you could use less preserves, but that is not a sticking point with me as I just love this sandwich! The diced shallot is definitely 'there' and does its little bit of magic, too. The gouda is probably the most inconsequential part, imo, but it's a lovely, melty binder. A bit messy to eat. I wrapped mine up in a piece of aluminum foil and I'm tearing it down as I bite in. Chef, I don't know who you are (yet), but this recipe is brilliant. Good luck in the contest. Note: I am adding to say that I have made this sandwich 3 times already (and the contest is still far from over!) as I seem to be craving it. I just have to add that nothing is gratuitous in this recipe. I tried to make the 'quickie' version by skipping the shallots (it's not mincing them, but the soak in the ice water - couldn't wait that long!) and let me say that, although the sandwich was still good, it was really missing those shallots. Of all the recipes I have tried (9 to now) this has been BY FAR the best.
From: John Sauerbeck
On Mar 11, 2008
Congradulations. I tried to make this in time, but I couldn't find any raspberry preserves. Made it. My only problem was it was too sweet for our taste. Next time I'll leave out the honey in the mustard.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved