Sandwich

Grilled Ham and Cheese Cornbread Sammies with Cilantro-Jalepeno Pesto

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Over Easter weekend, D and I scored the jackpot (because his parents were generous enough to give us the leftovers) and bring home, not one, but two spiral hams. One was destined for soups (and had a hock the size of my forearm) and the other was destined to be enjoyed on its own – or maybe my favorite way – in sandwiches. My mom had given me these giant corn bread muffins a while back so I pulled them out of the freezer for a quick meal.

Cornbread sandwich

  • Two slices of corn bread, one side of each buttered
  • One thick slice of spiral ham
  • One slice of Fontina or Monterrey Jack cheese
  • Small handful of Arugula
  • Two slices Avocado

Assemble sandwich and place on a panini maker. Grill until nice, dark marks appear and cheese is melted.

Cilantro-Jalapeno Pesto

  • Half Bunch of Cilantro
  • One half of a roasted Jalapeno Pepper
  • One half of 1/4 cup grated Parmesan
  • One half of 1/4 cup Good Quality Olive Oil
  • Squeeze of lime juice if available

Combine all ingredients in a food processor and blend until smooth.

Serve with Tomato soup.

Pesto Chicken Salad Panini

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This mayo-free chicken salad is absolutely incredible and SO easy. This was a concoction I made up one day with leftover rotisserie chicken, leftover pesto that I needed to use and cranberries (I always have cranberries on hand) when I wanted a sandwich. Since then, I have made this many times as a sandwich filler, spinach salad toppers, and spinach pasta dish. It is so good and has frequently made the menu for bachelorette and Christmas parties and other events that require feeding a large group. Here is the version of a panni that I made – not going to lie, it was one of the best sandwiches I have ever had in my life.

  • 1 cup leftover chicken, shredded
  • 1.5 tbsps of basil pesto
  • freshly cracked pepper to taste
  • handful of dehydrated cranberries
  • small handful arugula (or spinach if you have no arugula)
  • 1 tbsp chipotle aioli *optional
  • 1-2 ounces of cheese (I used Fontina but you can use whatever you have on hand)
  • 2 slices of ciabatta bread, one side each oiled and rubbed with a garlic clove

Special equipment

  • Panini Maker

Turn the panini maker on so that it is heating. In a small bowl, combine chicken, pesto, cheese, pepper and cranberries and mix well. Garlic and Oil the outside of each piece of bread, spread aioli on the inside of the bread. Layer arugula, chicken salad mixture on the bread then place in the panini maker. Grill until golden brown, remove, cut in half and serve.

*When not making a panini leave the cheese out and add chicken mix to salads, pasta, eat as a dip with pita chips etc.

Grilled Steak and Cheese

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Grilled Cheese…Yes. Steak…Yes. Happy Belly….Yes.

Jalapeno Cheddar Cheese Bread – four slices, one side of each piece lightly buttered or oiled
Sliced Monterrey Jack
One cup of Arugula Leaves, washed and torn
Sliced Rib-eye, seasoned with Spicy Montreal Steak Seasoning, Salt and Pepper (for two sandwiches a half pound is fine)
Pesto
Chipotle Aioli

For the Sandwiches

Sear the Ribeye 3-4 minutes on each side until brown. Remove from pan and allow to rest for at least 5 minutes.Thinly slice the ribeye.

Turn a panini maker on, allow to heat (sandwich can also be grilled in a skillet or on a griddle pan).

Spread Aioli and pesto on one side of each piece of bread (you can either put the pesto on first and then spread Aioli or only do Aioli on the inside and but the pesto on the outside of the sandwich or in a small side bowl as a dipper).

Place cheese on one side of bread. Then layer sliced Ribeye and arugula and cover with other piece of bread.

Put into panani maker and grill for about 4 minutes.

Excellent served with Tomato Basil Soup.