How To make Ham& Cole Slaw Sandwich

Quick and Easy Salami Sandwich

A quick salami sandwich is absolutely delicious! I like to use Sourdough Bread, Italian dry Salami, Black Forest Ham, and Mozzarella cheese. Also adding a little bit of lettuce just to make it a little healthier. The saltiness from the salami and the sweetness from the ham really work well together.

Ingredients for 1 sandwich

2 Slices of sourdough bread
4 slices of Italian Dry Salami
3 slices of Mozzarella Cheese
2 slices of Black Forest Ham
1 leaf of lettuce (finely chopped)
1/2 Tbsp. Japanese Mayonnaise

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Ham & Cheese with Egg-Cabbage Sandwich | Quick And Easy Recipe

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Krakus Ham Sandwich with Apple Fennel Slaw

Gourmet open faced sandwich with Krakus ham and delicious apple-fennel slaw


Ingredients:
¼ head green cabbage (small)
1 fennel bulb
1 Granny Smith apple
2 scallions, thinly sliced
2 Tbsp. minced flat-leaf parsley
1 lemon, halved
Ice water
Salt and freshly ground black pepper

For Vinaigrette:
1 minced garlic clove
½ cup white balsamic vinegar
1 Tbsp. honey
½ Tbsp. Dijon-style mustard
½ cup olive oil
1 Tbsp. poppy seeds

For Sandwiches:
½ lb. Krakus® Original Polish ham
4-6 slices dark rye bread
Butter, optional

Directions:

1. Whisk together the vinegar, honey and mustard. Continue whisking and slowly drizzle the oil. Add poppy seeds and garlic. Season to taste with salt and pepper. Set aside.
2. Using a sharp knife, cut the cabbage in half through the stem end. Halve one half, retaining a quarter of the head of cabbage for this recipe.
3. Fill a large bowl with ice water and squeeze the juice of half a lemon into it.
4. Slice the cabbage into paper-thin slices. Add the cabbage to the lemon ice water. Cut the apple into thin matchsticks and place immediately in the bowl of lemon ice water. Set aside.
5. Bring a large pot of water to a boil and add the juice of the remaining lemon half. Cut off the stems and feathery fronds of the fennel bulb. Cut the bulb in half lengthwise and then cut thin slices from each half. Transfer to the boiling water and blanch for 30 seconds. Drain the blanched fennel and rinse well under cold running water.
6. Drain the apple and cabbage; combine with fennel in a large bowl. Add the vinaigrette and toss to combine. TIP: Add the vinaigrette in small batches to avoid over-dressing the slaw.
7. To make the sandwiches, start with slices of dark rye bread. As an option, you could butter the bread. Layer each slice of bread with 2 slices of Krakus® Original Polish ham. Top with Apple-Fennel Slaw and serve open-faced.

Ham And Cheese With Coleslaw | RECIPES MADE EASY

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Monte Cristo Sandwich With A Healthy Twist | Rockin Robin Cooks

My Monte Cristo Sandwich has a bit of broccoli slaw for a healthy twist. Check it out!

Grill Pan: Cast Iron Grill Pan


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Monte Cristo Sandwich Recipe

Ingredients:
Broccoli slaw, I used store bought
¼ cup mayonnaise
1 tsp. Dijon mustard
1 Tbsp. apple cider vinegar
Bread, I used sourdough as it hold up well in the egg
3 or more slices of deli ham, uncured
3 to 4 slices of organic white cheddar cheese
Butter from grass fed cows
1 egg, or more depending on how many sandwiches you make
½ tsp. Vanilla extract

Directions:
Mix the mayonnaise, mustard and apple cider vinegar together with a whisk. Add enough of this dressing to coat two cups of slaw. Toss to combine thoroughly.

Pat dry the ham and place it into a grill pan over medium low heat for 20 to 30 seconds. Turn over the slices and cook an additional 10 seconds. Remove the ham to set aside.

Place two slices of cheese to one slice of bread, top with the ham slices, and place one or two more slices of cheese on top. Add a bit of the broccoli slaw on top of the cheese and add just a touch more cheese on top of the slaw. This will help the cheese to stick to the bread.

Place the top slice of bread and press down a bit. Add a tablespoon of butter to the pan and let it melt. I didn’t show this in the video but it adds to the flavor.

Whisk the egg(s) with the vanilla extract in a wide bowl. Place the sandwich into the egg mixture and let it set for just 3 to 4 seconds. You don’t want the bread to get soggy, just coated.

Carefully turn the sandwich over in the egg dish and then place the sandwich onto your grill pan which is on low heat. Cover your sandwiches with foil to create that oven effect. This will help the cheese melt

Continue cooking the sandwich until it turns a beautiful golden brown. Turn the sandwich over and cover it again with foil. Once the second side is golden brown, it’s done.

I like to cut the sandwich in half or quarter and serve it up. Enjoy!

Thanks for watching and sharing!
Rockin Robin
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Cole slaw with fixings

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