3/4 cup strawberry or raspberry preserves (we used strawberry)
Pre-heat the oven to 375 degrees F. Cut out a 30 x 18-inch sheet of heavy-duty foil. Take the French bread and slice it in half horizontally. Take the honey mustard and spread it equally over the two cut sides of the bread halves. Take the bottom half and lay it down on the foil.
Take the two cheeses as well as the ham and layer them evenly on the bottom half of the bread. Place the top half of the bread over the meat and cheese and wrap the whole loaf up tightly using the double-fold seals method*.
Place the wrapped loaf in the oven for somewhere between 30 to 35 minutes or however long it takes for the cheese to melt and the loaf sandwich to get heated throughout.
Pull the loaf out of the oven and carefully unwrap the foil so steam can escape before cutting the loaf up into 6 pieces. Serve the sandwich with the preserves acting as a dip for it.
*We don’t know what they might have meant by “double-fold seals” but this is how we did a double-fold seals:
This is a tasty sandwich ! You’ll need to eat it right away to fully enjoy the ooey gooey cheese and the crispiness of the bread but the flavors all together are tasty. The sweetness of the honey mustard is a nice contrast against the salty, savory flavor of the ham and cheese. It can be a messy sandwich to enjoy though so we’d recommend having some napkins or paper towels with you while eating this. We tried using the preserves but the flavor overpowered any honey mustard you could taste. For us, the idea of maybe something tangy would be more appealing of a dip to use.
Hi everybody, hope your day’s going well. When mommy was younger, for too long if she tried a recipe and we didn’t like it, the recipe would be thrown away. Looking back, she got rid of a lot of savory recipes that she could have kept. As mommy said, “It took me too long to realize that a savory recipe is basically a set of guidelines and not rules. If there’s something you don’t like about it, why not change it up so that it can become a new recipe you do like?”. With all that being said, we wanted to introduce a new aspect of the blog that we call “Can We Make This Recipe Better?” and this is our first recipe for it.
1 loaf Italian bread (10 to 12 inches*)
3 tablespoons butter or margarine, softened (we used unsalted butter)
1 tablespoon spicy brown or country-style Dijon mustard (we used country-style Dijon mustard)
Horseradish, optional (we added ½ tsp. of horseradish)
6 slices (1 oz.) each Swiss cheese
¾ lb. thinly sliced fully cooked ham
Preheat your gas or charcoal grill to medium heat. Take a 25 x 18-inch sheet of heavy-duty aluminum foil out and spray with cooking spray (we used PAM). Cut your loaf into 12 (¾-inch) thick slices without cutting the whole way through (leave at least ¼-inch of the bottom uncut).
Mix together the butter, mustard and horseradish in a small mixing bowl. Spread a little less than 2 tsp. of the butter mixture on every other slice of bread, creating 6 sandwiches. Take each slice of cheese and fold it in half diagonally, placing each slice into a sandwich afterwards. Divide the ham slices as evenly as possible, placing each portion into each sandwich, tucking it in to fit. Place the sandwich loaf in the center of the foil you sprayed earlier. Seal the edges of the foil, making a tight ½-inch fold, folding again afterwards but making sure to leave space for heat circulation and any expansion. Take your foil-wrapped loaf and place it on the grill, pulling the lid down on the grill afterwards. Allow the sandwich to cook for 20 to 25 minutes or however long it takes for the cheese to melt and the bread to be thoroughly heated, remembering to turn the wrapped loaf frequently. When it comes time to serve, make sure you open the foil carefully so as to avoid any steam that comes out. Take off the foil completely and pull the loaf apart so you have individual sandwiches to enjoy.
Oven Version: Preheat the oven to 350 degrees and stick the foil-wrapped loaf in for 40 to 45 minutes or until the cheese has all melted (this is the method we went with).
*Our bread was longer than what the recipe called for but we kept the thickness of the cuts the same and just ended up with some extra sandwich spots.
This was a bit of a disappointment. The premise of the recipe sounded really good but the amount of cheese we put in wasn’t enough to make it feel nice and gooey throughout plus we couldn’t taste the mustard or the horseradish at all ! The bread could also have stood getting crispier so there would be more contrasting textures in the sandwich. It just felt like the bread got steamed. Overall, we think we could make this recipe better.