Wednesday, January 21, 2015

Grilled Ham and Cheese on Brioche with Brussels Sprout Slaw

Up until about a week and a half ago my fridge was a hodge podge of leftovers.  The foods in there varied from our New Year's and Christmas meals.  Before you get alarmed, we just recently concluded all of our holiday we haven't been noshing on month old leftovers.

You know, there are only so many times I can repeat the basic Christmas and New Year's meal before it's time to change things up.  I've used some of the sweet potato casserole to make my sweet potato brown sugar bars.  I've used ham and turkey in omelets, casseroles and and various other dishes.  I've gotten pretty creative over the past month and a half.

I think I'd have to say one of my favorite things I made utilizing leftovers was a sandwich.  A simple, basic, sandwich.  Sometimes simple is the best.  Wouldn't you agree?
I had leftover ham and slaw in the fridge from our New Year's day meal and they were calling my name.  A grilled ham and cheese in an obvious option to utilize some of those pieces of that thick, spiral sliced ham.  But, along with the basic ham and cheese, I added a little horseradish sauce for spice and topped it with some of that bright and refreshing Brussels sprout slaw.
Adding that little dab of horseradish and a hefty scoop of slaw really took the basic grilled ham and cheese and elevated it to new levels.  You've got fluffy, buttery bread with melted, gooey cheese, salty ham and crunchy and tangy slaw.  This hits all the flavor and textural notes.  It's a delicious and filling sandwich that is packed full of flavor.  I'm just sorry I didn't share this recipe with you sooner so you could have used up some of that leftover ham.  I guess there's always the Easter leftovers!

Grilled Ham and Cheese on Brioche with Brussels Sprout Slaw

4 Pieces brioche bread, or your favorite bread
2 Pieces American cheese
1/4 Cup shredded pepper jack, divided
1/4-1/3 Pound ham, divided
2-3 Tbsp horseradish sauce
1/2 Cup Brussels sprout slaw, divided
Butter, for the bread


Place a skillet over medium-low heat.  Butter one side of bread, place butter side down in skillet, then spread some of the horseradish sauce on the bread, followed by both cheese (1 slice America and 2 tablespoons pepper jack), ham, and 1/4 cup of slaw.  Spread a little more horseradish on another piece of bread, if desired.  Place horseradish side down, and spread butter on the other side.  Cook until golden brown and cheese has melted, about 2 minutes, flip and cook another minute or minute and a half until bread has toasted.  Repeat with the remaining ingredients.

Yields 2 sandwiches.

Recipe source: A Lynsey Original  

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