Ham Sandwich, Spring Style
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Sheet
Ingredients
- 8 slices bread, thick sliced, toasted
- prepared yellow mustard
- 2 cans deviled ham, (4½ oz / 127 g each)
- 8 slices American cheese
- 1 packages frozen asparagus, cooked, drained, buttered, (10 oz / 283 g each)
- ½ cup mayo
- 1½ teaspoons prepared yellow mustard
Instructions
- Trim off crusts from toasted bread, spread with yellow mustard, spread with deviled ham.
- Top each with a slice of cheese, cut in half diagonally and place on a baking sheet.
- Preheat your oven to 200° C (400° F), while oven is heating, add the mayo and 1½ teaspoons of mustard to a small saucepan. Place on very low heat, stir continuously until until heated, remove from heat.
- Bake the sandwiches for 3-5 minutes or until the cheese starts to melt.
- Arrange the buttered asparagus in the center of a serving plater, place sandwiches around the edge of the plater.
- Serve with the mustard sauce, enjoy.
Notes
High cost per serving due to the deviled ham but I am going to work up a shortcut for that and will post here.
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