Best Grilled Ham And Gruyere Sandwiches Recipes

GRILLED HAM-AND-GRUYERE-CHEESE SANDWICHES

Steps:

• Butter 4 slices rye bread; place 2 slices, buttered side down, on a work surface. Top each with 2 slices ham and 1/2 cup grated Gruyere cheese. Top with 2slices bread, buttered side up. Cook in a skillet over medium until sandwiches are lightly toasted on both sides and cheese melts, 5 minutes.

GRILLED HAM AND GRUYERE SANDWICHES

Steps:

• Spread one side of each bread slice with the butter.
• On a clean work surface, place 4 slices buttered-side down.
• Divide the cheese and ham among those 4 slices.
• Place the remaining 4 slices of bread on top, buttered-side up.
• Heat a grill pan or a 12-inch skillet with a lid over medium heat until warm. Place the sandwiches in the skillet (in batches if necessary) and cook, covered, 3 to 5 minutes on each side, or until cheese melts and bread is golden brown.
• Cut each sandwich in half; slide in 1 or 2 tomato slices and serve hot.

GRILLED HAM, CHICKEN, AND GRUYERE SANDWICHES

Steps:

• Split each chicken breast in half lengthwise to form 2 cutlets. Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle the chicken evenly with pepper. Add the chicken to the pan; cook 4 minutes on each side or until done.
• Remove the chicken from the pan. Wrap 1 prosciutto slice around each chicken cutlet.
• Return the pan to medium heat. Coat the pan with cooking spray. Spread one side of each bread slice evenly with 1/2 tsp butter. Place 4 bread slices, buttered side down, in the pan. Top each bread slice in the pan with 2 tbsp cheese; toast the bread for 2 minutes or until the underside is toasted and the cheese melts. Remove the bread from the pan. Recoat the pan with cooking spray. Place the remaining 4 bread slices, buttered side down, in the pan. Toast 2 minutes or until toasted. Remove from the pan.
• Top each cheese-topped bread slice with 1 chicken cutlet. Spread 1 1/2 tsp mustard over the untoasted side of each remaining bread slice.
• Combine arugula, shallots, and juice in a bowl; toss. Divide the mixture evenly among the sandwiches; top each sandwich with 1 bread slice, mustard side down.