Grilled Ham and Gouda Sandwich with Leftover Easter Veggies
Whether celebrating a holiday or just another Saturday night, a meal with my chef father-in-law always means leftovers. I love it, dont get me wrong! Its just a matter of coming up with ways to use them all. The beautiful thing about his Easter meal is that everything is so simply prepared. A beautiful roasted ham locally sourced from a Maryland farm just down the street from their house, lightly dressed green vegetables and a crisp white wine; its a blissful welcome to spring. Making great use of what was already in-house, I whipped up an amazing dinner that really captured the bright flavors of the previous nights meal. I dressed up a vegetable medley with simple lemon-dill vinaigrette while my favorite sandwich secret weapon - red pepper jelly - worked its magic on a grilled ham and Gouda sandwich.
Whether celebrating a holiday or just another Saturday night, a meal with my chef father-in-law always means leftovers. I love it, dont get me wrong! Its just a matter of coming up with ways to use them all. The beautiful thing about his Easter meal is that everything is so simply prepared. A beautiful roasted ham locally sourced from a Maryland farm just down the street from their house, lightly dressed green vegetables and a crisp white wine; its a blissful welcome to spring. Making great use of what was already in-house, I whipped up an amazing dinner that really captured the bright flavors of the previous nights meal. I dressed up a vegetable medley with simple lemon-dill vinaigrette while my favorite sandwich secret weapon - red pepper jelly - worked its magic on a grilled ham and Gouda sandwich.
- juice of 1 lemon
- 2 tablespoons chopped fresh dill
- 3 tablespoons extra-virgin olive oil
- salt and ground black pepper
- 4 tablespoons mayonnaise
- 8 slices good-quality bread
- 4 tablespoons red pepper jelly
- 10 slices leftover roast ham (about 1 pound total)
- 1/2 pound gouda thinly sliced
- 1 tablespoon fruit preserves such as apricot or peach
- 4 cups roughly chopped (as needed) prepared green vegetab such as asparagus, zucchini or peas
- Carbohydrate 5.99294382675 g
- Cholesterol 69.886912725 mg
- Fat 30.626268311542 g
- Fiber 0.1110000012815 g
- Protein 14.30564213475 g
- Saturated Fat 12.1356800093114 g
- Serving Size 1 1 serving (98g)
- Sodium 624.418188787911 mg
- Sugar 5.8819438254685 g
- Trans Fat 5.26703043823128 g
- Calories 354 calories
Step-by-step
- Place a large skillet or griddle pan over low heat.
- Lay out the slices of bread on a work surface and spread a thin layer of mayonnaise over each one.
- Flip each slice over and spread a thin layer of red pepper jelly over each one.
- Build the sandwiches by dividing the ham and Gouda among four of the slices and closing them so that the mayonnaise is on the outside.
- Place the sandwiches in the skillet and cook, turning once, until golden brown and heated through.
- While the sandwiches are toasting, in a large bowl whisk together the lemon juice, preserves, dill, olive oil and some salt and pepper.
- Toss the green vegetables with the dressing and reserve.
- Cut the sandwiches on a bias and serve warm along with the vegetable salad.
A Leftover Easter Feast: Grilled Ham and Gouda Sandwich with a Spring Vegetable Medley
Easter is always a special time, filled with family, laughter, and of course, delicious food! This year, my father-in-law, a culinary wizard himself, outdid himself with a magnificent Easter feast. The star of the show? A perfectly roasted ham sourced from a local Maryland farm – a testament to his commitment to fresh, high-quality ingredients. Alongside the ham, we enjoyed simply prepared, yet exquisitely flavorful, green vegetables, all complemented by a crisp white wine. It was the perfect spring celebration.
Now, while I adore Easter feasts as much as the next person, the abundance of delicious leftovers is always a welcome challenge. I love the creativity involved in transforming these culinary treasures into new and exciting meals. This time, I decided to put a delightful spin on the leftover Easter ham and vegetables, creating a lunch that was both satisfying and bursting with fresh spring flavors.
The centerpiece of my creation? A truly divine grilled ham and Gouda sandwich. This wasn't your average ham sandwich, oh no. The secret to its exceptional taste? A generous layer of red pepper jelly, which adds a touch of sweetness and a delightful tang that perfectly complements the savory ham and creamy Gouda. The addition of mayonnaise on the outside of the bread provides a perfectly balanced texture and prevents the bread from becoming too soggy, a common problem with grilled sandwiches.
To elevate the experience further, I created a vibrant spring vegetable medley using the leftover asparagus, zucchini, and peas from Easter dinner. A simple yet elegant lemon-dill vinaigrette ties everything together, showcasing the natural sweetness and freshness of the vegetables. The combination of the zesty vinaigrette and the tender-crisp vegetables perfectly contrasts the richness of the grilled ham and Gouda sandwich.
The entire process was surprisingly simple and quick. I started by preparing the lemon-dill vinaigrette, whisking together the lemon juice, fresh dill, olive oil, salt, and pepper. Then, I tossed the chopped vegetables with the dressing, allowing them to absorb the bright, citrusy flavors. Meanwhile, I assembled the sandwiches, spreading a thin layer of mayonnaise and red pepper jelly on each slice of bread before adding the ham and Gouda. Grilling the sandwiches in a skillet over low heat ensured that the bread was perfectly toasted, the ham was warm, and the Gouda was delightfully melted. The final touch? Cutting the sandwiches on a bias for a touch of elegance and serving them warm alongside the refreshing vegetable salad.
This simple yet sophisticated lunch was a testament to the magic of utilizing leftovers. It was a delightful way to enjoy the lingering flavors of Easter, all while creating a completely new and exciting culinary experience. The grilled ham and Gouda sandwich, with its unexpected sweet and savory notes, paired perfectly with the bright and refreshing spring vegetable medley. It was a light yet satisfying meal, perfect for a relaxed lunch or a light dinner. I highly recommend trying this recipe; it’s a wonderful example of how simple ingredients can create extraordinary results. It's a fantastic way to add some spring cheer to your next meal!
