In a small bowl whisk mayonnaise, parsley, mustard, orange honey, sea salt and white pepper. Spread mayonnaise over bread.
Add lettuce, red onion, Black Forest Ham, *Weisslacker Cheese, sliced tomato, lettuce and top the sandwich.
Slice sandwiches in half and place on serving plates.
Garnish plates with Cherry Tomatoes and Kosher Dill Pickles.
*Chef's Note: Weisslacker (A Semi-soft cheese) is found in a German Deli or cheese shops.
Spread each piece of bread with approximately 2 tablespoons cream cheese, follow with the relish. Then on one slice of bread alternate the Jarlsberg and ham, top with sprouts (now is the time for sunflower seeds if you are using them) and the other slice of cream cheese and relish bread. Try not to \"mush\" it down.
This easily serves 2 for lunch.
It is sort of a copycat from the long gone Perfect Recipe at Stanford Shopping Center in Palo Alto, CA.
br>Place a piece of ham on a work surface, curved
To assemble the sandwich, split the French baguette lengthwise, but not all the way through, so that there's a \"hinge\" on one side.
Spread desired amount of honey mustard on both sides.
Pile on the sliced Black Forest ham.
Sprinkle with desired amount of dried cherries.
Close up the two sides of the sandwich, and eat. :).
heese and one slice of ham on each of the four
Spread Blackberry Preserves in each of the bread pieces. Layer ham and Brie on top. Season lightly with some salt and pepper.
Broil for about 4-5 minutes until cheese is melted.
Cut into pieces and serve.
In a small bowl, beat the cream cheese, dill, lemon juice, mustard, salt and pepper until blended.
Stir in the cherries and onions. Spread over each tortilla; layer with ham and cheese.
Roll up tightly; wrap in plastic wrap and refrigerate for at least 2 hours.
Cut into 1/2\" slices.
edium-high heat. Add the Black Forest ham, and saute until golden brown
educe by half.
Add ham stock, ham shanks, Mayocoba beans, red
killet.
Add onion, potatoes, ham, slaw mix and caraway seed
oard; place 2 slices of ham and 1 slice of cheese
f mozzerella
add peppered / black forest ham.
add remaining onion and
Cover pinto beans with water in a large bowl; allow beans to soak overnight.
Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
Pour enough chicken broth into the slow cooker to cover the other ingredients.
Cook on High until beans are very tender, 5 to 6 hours.
eed 4 cups of diced ham. Normally, I purchase a two
pan and cook diced ham for 2-3 mins. Add
Preheat the oven to 425 degrees F.
Line a large baking sheet with parchment paper for quick clean up.
Place the pita breads onto the baking sheet.
Spread the tomato sauce evenly over the pitas.
Top evenly with ham and the two cheeses.
Season the pizza with salt, pepper and the oregano, if using.
Drizzle with a little olive oil.
Bake until the cheese is golden and bubbly, about 10 to 15 minutes.
Cut into quarters and serve.
Mix all the ingredients except raisins and ham in your crock pot.
Place ham in crock pot, spoon some of the mixture over the ham, turn to low.
Cook for 4 hours, after 3 hours add the raisins to the pot.
Carve and serve.
Put sauce in a serving bowl and it's done.
edium-high heat. Add the ham and fry briefly to crisp
otato noodles and some sliced ham, garnished with parsley.
Cook pasta in boiling, salted water for 3 mins or following package directions. Run under cold water then set aside to cool completely.
Mix sour cream, creme fraiche, lemon juice, herbs and season. Toss 1/2 mixture with pasta, ham, mushrooms, radishes. Top with sprouts and serve with remaining dressing on side.