I love using leftover ham or turkey for sandwiches, but not just any old sandwich! Here’s our favorite, and these sandwiches may very well be better than the ham itself. Hot, bubbly and delicious on crunchy, toasted bread with all our favorite things inside…
If you have one of those spouses who refuses to eat left overs, go fix yourself one, right now, then when it’s out of the oven in all it’s gooey, deliciousness, plop down on the couch next to him/her, and start to eat yours with relish. Don’t forget to say, “Gee, I would have made you one, but you don’t like left overs!”
Broiled Ham or Turkey and Cheese:
- Pull out an old cookie sheet, open up the leftover buns or biscuits, and toast them under the broiler for a couple of minutes.
- Take them out, layer on your condiments, what ever you’d like inside, then the ham or turkey (or chicken,) add some cheese and broil till the cheese is hot, melted and bubbly.
- Serve them open faced with a cold, crunchy pickle or some slaw.
You’ve just elevated the leftover ham from a lowly status of something sitting around your fridge that you ‘should use up’ to something divine in about 10 minutes flat. Best of all, it feels like a meal.
For your condiments, think outside the box: If you served your ham with any apricot sauce, cranberry sauce or jellies, layer some of that on as a condiment. Here’s a great place to use some of that left over chutney. Pull out the Dijon or any good grainy mustard. Don’t forget about the Horseradish sauce. Maybe you have Plum sauce, a Sweet and Sour? Perhaps Chipotle is more your style?
For the cheese, you can use almost anything you like. We particularly like Muenster, but also use pepperjack, provolone or cheddar or almost anything! Sometimes a combination. While slices work fine, grated is really nice, too, and melts so well!
Put Your own Spin on It:
- Layer in slices of tomatoes or just barely cooked asparagus, or bacon.
- If using turkey, try a slice of Canadian Bacon.
- Use a cheese sauce instead of cheese. Add a poached egg to the top.
- Add all your favorite things, either inside or on top. Black Olives, any olive! Peppers, jalapenos, your favorite sauces…lettuces, red onion, white onion…what ever your little heart desires.
- Feel free to have a top on these instead of open faced, if you like.
I think this is a great place to mention that I have a problem with many of the prepared lunch meats out there, and always slice my own.
While sometimes on a special or with a coupon, they can be had for a reasonable price, in general, they are expensive. Way more per pound than I’d pay for anything but the best meats.
I know careful shoppers who would never dream of buying beef tenderloin that pay more per pound, week after week, year after year, for lunch meat. And I’m not talking Deli, here, but the packages.
These lunch meats also tend to be a bit strange. Wet, bizarre and frankly, not very tasty. Some have a lot of strange ingredients, and all of them have a lot of packaging.
My solution? Years ago I bought a not very expensive slicer. It folds up, and while it wouldn’t be great for big jobs or use day after day, it certainly suffices for the now and then needs in our kitchen. It’s a bit rickety and doesn’t cut perfectly, but for the price of about $30.00, it’s served me well for over 20 years.
I lost a part and checked pricing (luckily found the part before I bought) and they still run between $25.00 and $35.00. I look it this way: if I can slice up a couple pounds of ham here and there, perhaps some left over chicken or turkey, a slicer like this pays for itself in a very short amount of time. It takes about 5 pounds of meat to save the cost of this little gadget, and it can be used for so many things.
It’s great for cheeses, salamis, tomatoes, potatoes for chips or fries (you’ll have a little hand cutting to do.) It can shred cabbage or lettuce beautifully. So can a Mandoline, but this is much cheaper!
Think about it…just sayin’…