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HoneyBaked Parisian Sandwich

In a bowl stir together:
   1 cup finely grated Gruyère
   2 tablespoons sour cream
   1 teaspoon Dijon mustard
   3/4 tsp. raspberry or cranberry preserves

Spread 1 tablespoon of the mixture evenly over 1 side of:
   8 slices of white bread

Over 4 of the bread slices arrange:
   1 or 2 slices of HoneyBaked Ham or Turkey

Top with the remaining bread slices, spread side down.

Remove the crusts with a sharp knife and spread the tops of the sandwiches lightly with butter or margarine. Invert the sandwiches into a large griddle or skillet, and spread the tops with more margarine. With a spatula, press down and grill the sandwiches over moderately high heat, for 4 to 5 minutes, turn them over and grill an addition 2 to 3 minutes, or until they are golden brown on both sides.

Transfer the sandwiches with a metal spatula to a baking sheet.

Sprinkle each of the tops with:
   1 tablespoon grated Gruyère,

Broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the cheese is just melted.

Serves 4

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