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–+ servings

Ham Sandwich, Spring Style

Adapted from a recipe in the Casserole Cook Book, page 136.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 open face sandwiches

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.