Grilled Ham and Cheese Sandwich with Honey Mustard Dipping Sauce

Sandwich:
4 slices sourdough bread
4 slices Swiss cheese
2 slices ham, recommended: Kirkland Signature spiral sliced ham
3 T butter, melted
1 T grated parmesan cheese
1/4 t garlic powder

Dipping Sauce:
2 T dijon mustard
2 T spicy brown mustard
1 T honey
1/2 t rice vinegar
5 grinds fresh black pepper
pinch salt

Heat griddle to medium heat. Mix melted butter, parmesan, and garlic powder together and brush on one side of each slice of bread. Place two slices of bread on heated griddle, butter side down. Add cheese and ham, top with remaining slices of bread, butter sided up. Cook until well browned and flip to uncooked side, reduce heat to medium low.

Continue cooking until second side is well browned. Remove from griddle and let cool slightly. (Removing the sandwich from the hot pan is very important because the bread should be cooked to perfection, but the cheese needs to continue to melt into happy gooey goodness.)

While sandwich is cooling, place ingredients for dipping sauce in small bowl and whisk to combine. Pour into individual serving cups.

Slice sandwich on the diagonal to make triangles (easier for dipping) and enjoy! Serves 2.

Broccoli & Ham One-Pot Meal

2 boxes macaroni & cheese, recommended: Kraft Three Cheese Mini-Shells & Cheese
1/2 c half & half
1 stick butter
2 cups frozen broccoli flowrettes, prepared
1 cup diced ham
1/2 c shredded cheddar cheese

Boil macaroni to package instructions. Drain well and return to low heat. Add half & half, butter and cheese packets. Stir until well combined and butter is melted. Add broccoli and ham, mix well. Divide between 4 bowls, sprinkle with shredded cheese. Serves 4.

Ham and Lentil Soup

1 c dried lentils
1/2 lb ham, diced
2 carrots, peeled and diced
3 garlic cloves, minced
3 bay leaves
1 t thyme
1 t oregano
4 c beef broth

Heat dutch oven over medium heat, add ham and cook until brown. Add lentils, garlic, and carrots and saute 5 minutes.
Add remaining ingredients and bring to boil over high heat. Reduce heat and cover, simmer 45-50 minutes until lentils are tender. Remove bay leaves and serve. Serves 6.

Crustless Quiche Lorraine with Spinach

1 c diced ham
1 t butter
5 oz fresh spinach
4 eggs
1/8 t fresh ground black pepper
1/2 t kosher salt
dash ground nutmeg
1/2 c half and half (or whole milk)
1/2 c cheddar cheese, shredded
1/2 c monterey jack cheese, shredded
2 T parmesan cheese, grated
non-stick cooking spray

Preheat oven to 350°. Spray 9 inch pie plate with non-stick cooking spray and sprinkle with grated parmesan. In large non-stick skillet, saute diced ham in butter over medium heat to render fat, approximately 5 minutes. Add fresh spinach and cook until wilted. Remove skillet from heat.

Beat eggs together with half and half, pepper, salt and nutmeg. Add cheddar and jack cheese and mix well. Place ham and spinach in prepared pie plate and pour in egg and cheese mixture.

Bake in center of preheated oven 30 minutes or until center is set. Serves 6.

Meat Lovers Pizza Sandwich

4 slices sourdough bread
8 slices swiss cheese
8 slices deli ham, thin cut
16 slices turkey pepperoni
2 T butter, softened
1 t grated parmesan cheese

Heat griddle to medium high. Combine butter and parmesan and spread one side of each slice of bread. Place two pieces of bread on griddle, butter side down. Add two slices of swiss cheese on each bread, equally divide ham and pepperoni between two sandwiches. Top with additional two slices of cheese. Add remaining two slices of bread. Grill first side of bread until well browned, approximately 5 minutes. Flip sandwich over, reduce heat to medium low and continue to grill until second side is browned and swiss cheese is melted. Remove from grill and slice diagonally to resemble pizza slices. Serve immediately with marinara sauce for dipping. Serves 2.

Antipasto Salad with Homemade Croutons

1 head romaine lettuce
1/2 c hard salami, cubed (4 oz)
1/4 c sliced deli ham, chopped (2 oz)
20 slices turkey pepperoni (1 oz)
1 ~7 oz jar marinated quartered artichoke hearts
1 c mozzarella cheese, cubed (8 oz)
2 T shredded parmesan cheese
2 T black olives, sliced
1 c homemade croutons, recipe to follow

Chop romaine, rinse and dry thoroughly. Place lettuce in large bowl and top with remaining ingredients. Garnish with fresh ground pepper if desired. Serves 4.

Homemade Herb Croutons
1/2 loaf Italian bread, sliced thin and chopped
1/4 c olive oil
1 t dried oregano
1 t dried basil
1/2 t kosher salt

Heat oven to 350. Place bread in large bowl and drizzle with olive oil. Add herbs and salt; toss with hands to coat evenly. Spread in single layer on baking sheet; bake 15 minutes. Cool completely prior to adding to salad. May be stored one week in an airtight container at room temperature.