Prep time: 10 min
Cook time: 45 min
Between you and me, my ham leftovers rarely make it into soup or a salad because my family just gobbles them up in sandwiches. I slice leftover ham and freeze it in individual portions, so anyone can defrost some for a sandwich anytime. When you consider that sliced deli ham costs upwards of $7 per pound, and your whole ham cost $2.40 per pound, you’ll feel really good about stacking a few slices on bread. This sandwich is a bit more work than your basic ham and Swiss, but it’s so much tastier.
Cranberry Relish
1 tablespoon olive oil
1 yellow onion, finely chopped
1 garlic clove, finely minced or pressed through a garlic press
1⁄2 teaspoon finely chopped fresh rosemary
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3⁄4 cup orange juice
1 cup dried cranberries
Sandwiches
8 bread slices
3⁄4 pound (about 12 slices) sliced deli ham or homemade baked ham
4 slices provolone (or Swiss)
2 tablespoons unsalted butter
Make the relish. Heat the olive oil in a small saucepan over medium-high heat. Add the onion, garlic, rosemary, salt, and pepper and cook, stirring often, until the onion is golden brown, 8 to 10 minutes. Pour in the orange juice and add the cranberries, bring to a simmer, cover, and lower the heat to medium-low. Simmer gently until the cranberries are plump and most of the juice has been absorbed, 10 to 12 minutes. Use an immersion blender or small food processor to pulse the cranberry mixture until it resembles jam, about 10 seconds.
Assemble the sandwiches. Heat the oven to 250°F. Spread each slice of bread with 1 heaping tablespoon of the cranberry relish. Stack the ham on 4 slices, cover each with a piece of cheese, and top with another slice of bread.
Cook the sandwiches. Melt 1 tablespoon of butter in a large, nonstick skillet over medium heat. Add 2 sandwiches to the pan and cook, covered, until the bread is golden brown and the cheese has melted, about 3 to 4 minutes per side. Place the sandwiches on a baking sheet and keep warm in the oven while you cook the remaining sandwiches. Slice in half and serve immediately.
D2D
Store meat, poultry, and fish on the lowest shelf in your refrigerator toward the back of the cabinet to keep it at its freshest. that’s where it’s the coolest and where the temperature fluctuates the least.
Everyone should be eating tilapia. It’s almost impossible to overcook, it’s mild, lean, has a nice texture between flakey and steaky, and is great for oven-baking, pan-frying, and steaming. Plus, domestic tilapia is farmed using environmentally sound practices. Did I mention it’s inexpensive, too? Why wouldn’t you try this wonderful white fish?
