Name: Easy Hot Ham and Cheese Sandwiches
Brand: thesaltypot.com
SKU: thesaltypot-com-4
Availability: OnlineOnly

critic

Easy Hot Ham and Cheese Sandwiches

preview

×Skip to Printable RecipeWhen I say these are the easiest hot ham and cheese sandwiches I’ve made, I truly mean it. Now, these aren’t your typical loaf of bread ham and cheese sandwich. These are … well, kinda amazing actually. Buttery and cheesy, with a tiny little kick from the (optional) pepper jack cheese. OH yeah, when I say easiest, I might even mean tastiest as well.&nbsp;The reason why these sandwiches are so easy to make it because there’s no buttering of the bread, piece by piece. No individual type assembly. It’s all done in one dish.Baked in one dish.Cut in one dish.Served, in one dish.&nbsp;All the ingredients are EASILY obtained by your nearest major grocery chain! That’s the beauty of this recipe! It’s a sandwich, but hot, cheesy, hammy, and not like your typical two pieces of bread sandwich!&nbsp;You will need:&nbsp;Really, you can use any type you prefer. I used pepper jack because it there are extra spices and peppers embedded in the cheese slices that add extra flavor. However, you don’t have to use that if you don’t like spicy flavors. Just use a cheese that melts really well. You could use:&nbsp;Yes of course! I used a black forest ham with this recipe, but you could certainly mix up the types of ham (honey ham, sandwich ham, etc) or even added some other types of deli meat if you chose to. I would just be a little conscious of cheese and meat pairings when you’re deciding on what to use.&nbsp;The trickiest thing (which isn’t tricky at all) is the croissant (crescent) dough.&nbsp; When it comes out of that ‘jack in the box’ tube, and you unroll it, you’ll just have to press the seams together because they are perforated for the croissant roll-ups. Other than that, it’s simple!&nbsp;They come together pretty darn quick and easy, so you can feed a few ppl all at once. AND, if you make two at a time, you can feed a crowd! Plus, if you are feeding an even bigger crowd, you can make these Easy Italian Sliders and/or my Chicken Cordon Bleu sliders as well! They are seriously a hit at EVERY function I make them for!&nbsp;Lastly, if you’re looking for a side dish to serve these delectable sandwiches with, try this delicious Creamy Dill Potato Salad from Stacey @ Southern Discourse, together they’d make the perfect meal!!!Well, there you have it, folks! I hope that when you try these delicious and incredibly easy hot ham and cheese sandwiches that you give me a shout below and let me know what you thought! Did you switch up the meat or the cheeses? I’d love to hear about it! Thanks so much for stopping by The Salty Pot today, and have a fantastic day!&nbsp;Continue to ContentPreheat the oven to 375Take the dough out of the tube and roll it out. Press the seams together to form one large piece of dough.Line or grease a 7 x 11 baking dish with parchment paper or nonstick spray.Lay the dough down in the baking dish and bake for the time required on the tube. Remove when cooking time is up.Spread the dijon mustard over the top of the cooked croissant bread.Layer on 4 pieces of cheese or as much cheese as you would like to cover the surface of the bread.Fold each ham peice in half and layer on top of the cheese.Top the ham with the remaining slices of cheese.Remove the second batch of dough from the tube. Again, pinch the seams closed, and place on top of the cheese slices.In a small bowl, melt the butter, and add the parsley and garlic. Brush on top of the dough.Bake in the oven for 20 - 25 minutes or until the dough is golden brown on top, and the sandwiches are heated through and the cheese is nice and melty!Remove from the oven and let rest for 5 minutes to cool slightly as the cheese will be VERY hot and can burn easily! Enjoy!Please leave a comment and recipe rating on the blog, or tag your photo on The Salty Pot Instagram!This site uses Akismet to reduce spam. Learn how your comment data is processed.This looks very good please send me the website thank youReplyWhat do you suggest of you want to turn this into a breakfast sandwich with eggs… do you think that’s possible?ReplyHi I want to make this for my work Christmas party! What do you suggest I do? Should I just wake up extra early and bake them or can I make them the night before and bring them in cold? Or should I make them the night before and then pop them in the oven for like 10 minutes while I get ready to get them warm again?ReplyI know I can downside to my need level but only so much. I am only one person and can’t eat all in one sitting. Do these cool and refrigerate well for perhaps a cold sandwich the next day?ReplyHi! Want to try these, but need to make more than an 11×7 would. Increase temperature or time for using a 9×13? Are croissant snd crescent interchangeable?Thanks!ReplyWhat happens if you don’t bake the bottom layer first? And, how do you pinch together baked and unbaked dough so that it creates a good seal?ReplySo you bake the bottom twice? did I read that right? first, you bake the bottom dough and after that, you add all the other ingredients and then add the top and bake again?Replymade these with deli roast beef and swiss cheese added horseradish instead of mustard and to tell the truth I should havemade 2 batches everybody loved them next time I will use pastrami or corned beef excellent and so easyReplyMade on a smaller scale (only needed one tube of crescent rolls) and with leftover ham I sliced thin along with shredded cheese I had on hand. Turned out to be a wonderful little meal. Will definitely make it again in the future…ReplyYum! Cannot wait to try 😄ReplyTrying tonight… I can smell it 😀😀 made some tomato basil as a side… hoping it’s a hit!! I have 4 kiddos and as a single mom, delicious and easy is my jam!!!ReplyI’m so confused by the ratio. Is the recipe for the smaller tubes of crescent dough? I bought what I typically buy and it was too much dough for an 11×7.ReplyThis has become a part of our weekly rotation since the first time I made it! It’s such a delicious and versatile meal!ReplyHow about no mustard but add banana peppers!!ReplyCould you use something to substitute mustarf would just mayo work?!ReplyHow many tubes of crescent for a9×13And could I put the mustard on the side?ReplyDid i miss the temperature to bake this on?ReplyMy daughter makes these with Hawaiian rolls they are sooo good .ReplyThis is very similar to an old-time family recipe but we’ve always used sliced French bread or hoagies. Try mixing in some Italian dressing in with the butter to kick it up a notch. It’s scrumptious.ReplyIt seems I made a mistake somewhere… when I cut through the sandwiches, the under side of the top layer of crescent rolls was still raw. Any tips? Other than that…. crazy yummy!ReplyThank you for posting this! Gonna try this tonight, and believe it will become a family favorite. 😃 Thank you, again.ReplyHow can I incorporate egg for a breakfast versionReplyI accidentally bought crescent dough instead of croissant dough. But they still were excellent! Will definitely make again.ReplyI just used the Crescent Roll Sheets which are right next to the regular ones at your grocery store….no perforations to fuss with then. Great recipe!ReplyCan you cook the bottom layer of dough and add all the insides and put a layer of dough on top and refrigerate til the next day and then bake?ReplyI never tried this recipe before andafter reading this amazing post I think I must give it a try.ReplyDoes the first tube of crossiant burn during the last baking time since it’s being baked twice ( the bottom layer)?ReplyCan’t wait to try this recipe!ReplyWhat size pan did you use?ReplySee more Lunch →Copyright © The Salty PotAll Rights Reserved Unless otherwise stated, all images and content are the sole property of Joanne Andrea and https://www.thesaltypot.com.com/No photographs or other content may be used without prior written consent. Email: joanne@thesaltypot.comPlease read my Privacy PolicySkip to RecipeBy continuing to use the site, you agree to the use of cookies. more information The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.Close

×Skip to Printable RecipeWhen I say these are the easiest hot ham and cheese sandwiches I’ve made, I truly mean it. Now, these aren’t your typical loaf of bread ham and cheese sandwich. These are … well, kinda amazing actually. Buttery and cheesy, with a tiny little kick from the (optional) pepper jack cheese. OH yeah, when I say easiest, I might even mean tastiest as well.&nbsp;The reason why these sandwiches are so easy to make it because there’s no buttering of the bread, piece by piece. No individual type assembly. It’s all done in one dish.Baked in one dish.Cut in one dish.Served, in...

Easy Hot Ham and Cheese Sandwiches

No article scores yet.

CRITIC REVIEWS

PUBLIC REVIEWS