28 November 2007

Face Off: Ham Tea Sandwich

Time again for the Face Off! In which we choose the type of tea sandwich Nemmie makes for the bridal shower she's hosting soon! This time, we're doing a ham sandwich. On ciabatta. Because that's the bread I like, and that's what attendees are going to get, darn it.

First up: the only cold sandwich. Supposedly the "classic" ham tea sandwich according to whatever-site-it-was where it originated, this sucker has ham, shaved parmesan, and a butter-and-green-onion spread on top. And a nice grind of black pepper. It was actually really good, but not quite good enough. The other two were definitely better. Off we go to #2!

This guy is a baked sandwich, recipe compliments of a coworker. And, I would think, very very nice for a large group. Ham, swiss, and a poppy/onion/mustard/butter mixture that you spread on the bottom. Then wrap up in foil and bake for about 20 minutes until hot and bubbly. I heard that you can make these suckers by the dozen, wrap in foil, and freeze. Then just thaw the day before baking. And they are quite scrumptious. However: how many ladies at a bridal shower want poppy seeds stuck in their teeth? Yeah, exactly. So on to the third...

This was the yummiest by far. A nice toasted ham sandwich with brie, mango chutney, and a touch of mustard. I loved how the chutney brought out the sweetness of the ham, and the brie? Well. Everyone loves a nice creamy brie. All on a crusty, toasted sandwich. Perfection. The only worry with this guy: toasting involves a bit more "standing over the stovetop" action, which is tricky when I'm making dozens of handwiches...

So, for once, the Stand Off does not have a clear winner. I will sleep on this one, figure out which is best for the bridal shower I'm throwing for Miss Northstrom. Until then, enjoy the 3rd recipe, compliments of allrecipes.com.

Ham and Brie Sandwich

6 slices black forest ham
1/2 (8 oz) wedge Brie cheese, sliced
4 Tbsp. mango chutney

1 Tbsp. Dijon mustard
2 "personal-sized" ciabatta rolls
1 Tbsp. olive oil

Cut the ciabatta rolls in half length-wise. Assemble the sandwiches by layering the ham, brie cheese, chutney, and mustard on the bottoms of each roll, topping with the top of each roll. Brush the top of each sandwich with olive oil.

Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.

1 comment:

sophia smith said...

Thanks for sharing such recipes for breakfast..I am looking for more recipes for breakfast..keep posting..

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