Grilled Ham Sandwich with Mozzarella and Arugula

SERVINGS

2

PREP TIME

10 min

TOTAL TIME

15 min

GLUTEN FREE

NO


Ham Steak 7oz

This recipe is made with Jones Ham Steaks.


A sophisticated take on a grilled cheese sandwich.


 Enjoy these main ingredient substitutions:

ingredients
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 garlic clove, finely chopped
1 (7 oz) Jones Dairy Farm Ham Steak
​Freshly ground black pepper, to taste
4 oz fresh mozzarella, sliced
2 large ciabatta rolls or 4" x 4" sections from a ciabatta loaf, split
1/4 cup red onion, thinly sliced
1 1/2 cups baby arugula
DIRECTIONS
Heat olive oil in small skillet over medium heat. Add rosemary and garlic; cook 1 minute or until fragrant. Add ham steak to pan; season to taste with black pepper.

Cover and cook 5 minutes, flipping ham halfway through; uncover and continue to cook until juices are evaporated and ham is lightly browned.

Lightly oil panini press or griddle and preheat.

Divide cheese over one side of bread followed by onion. Slice ham in half and place one slice on each sandwich. Top with arugula; close sandwich.

Cook in panini press until bread is golden and cheese is melted, or on griddle weighed with a bacon press or heavy skillet, turning to toast both sides. Serve warm.

Ingredients

Directions

1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 garlic clove, finely chopped
1 (7 oz) Jones Dairy Farm Ham Steak
​Freshly ground black pepper, to taste
4 oz fresh mozzarella, sliced
2 large ciabatta rolls or 4" x 4" sections from a ciabatta loaf, split
1/4 cup red onion, thinly sliced
1 1/2 cups baby arugula
Heat olive oil in small skillet over medium heat. Add rosemary and garlic; cook 1 minute or until fragrant. Add ham steak to pan; season to taste with black pepper.

Cover and cook 5 minutes, flipping ham halfway through; uncover and continue to cook until juices are evaporated and ham is lightly browned.

Lightly oil panini press or griddle and preheat.

Divide cheese over one side of bread followed by onion. Slice ham in half and place one slice on each sandwich. Top with arugula; close sandwich.

Cook in panini press until bread is golden and cheese is melted, or on griddle weighed with a bacon press or heavy skillet, turning to toast both sides. Serve warm.