Crunchy Ham and Cheese Recipe

5 1 2
Crunchy Ham and Cheese Recipe
Crunchy Ham and Cheese Recipe photo by Taste of Home
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Crunchy Ham and Cheese Recipe

Read Reviews
5 1 2
Publisher Photo
Crushed potato chips put the crunch in this appetizing variation on ham and cheese. “Serve this layered sandwich with a bowl of soup, and you’ll have one of the best comfort-food meals of your life,” assures Karen Wolf of Niles, Illinois.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tablespoon butter, softened
  • 4 slices white bread
  • 1 tablespoon Dijon mustard
  • 4 slices process American cheese
  • 2 slices deli ham (1 ounce each)
  • 1/2 medium tomato, thinly sliced
  • 2 eggs, lightly beaten
  • 2 tablespoons 2% milk
  • 1/8 teaspoon onion powder
  • 1 cup crushed ridged potato chips

Directions

Butter one side of each slice of bread. Spread mustard over the unbuttered side of two slices; layer each with one slice of cheese, ham, tomato, remaining cheese and remaining bread, buttered side up.
In a shallow bowl, whisk the eggs, milk and onion powder. Place potato chips in another bowl. Dip each sandwich into egg mixture, then coat with potato chips.
In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown. Yield: 2 servings.
Originally published as Crunchy Ham and Cheese in Cooking for 2 Spring 2006, p31

Nutritional Facts

1 each: 476 calories, 26g fat (13g saturated fat), 150mg cholesterol, 1404mg sodium, 40g carbohydrate (5g sugars, 2g fiber), 21g protein.

  • 1 tablespoon butter, softened
  • 4 slices white bread
  • 1 tablespoon Dijon mustard
  • 4 slices process American cheese
  • 2 slices deli ham (1 ounce each)
  • 1/2 medium tomato, thinly sliced
  • 2 eggs, lightly beaten
  • 2 tablespoons 2% milk
  • 1/8 teaspoon onion powder
  • 1 cup crushed ridged potato chips
  1. Butter one side of each slice of bread. Spread mustard over the unbuttered side of two slices; layer each with one slice of cheese, ham, tomato, remaining cheese and remaining bread, buttered side up.
  2. In a shallow bowl, whisk the eggs, milk and onion powder. Place potato chips in another bowl. Dip each sandwich into egg mixture, then coat with potato chips.
  3. In a large nonstick skillet or griddle coated with cooking spray, toast sandwiches for 4 minutes on each side or until golden brown. Yield: 2 servings.
Originally published as Crunchy Ham and Cheese in Cooking for 2 Spring 2006, p31

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IndianaSaul User ID: 3222693 156609
Reviewed Jul. 8, 2008

"Best Grilled Cheese I've ever had! Definitely worth trying. I'll be making this again, just gotta find the right soup for it."

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