Grilled Ham Sandwich with Mozzarella and Arugula

0 Reviews

SERVINGS

2

PREP TIME

10 min

TOTAL TIME

15 min

GLUTEN FREE

NO

A sophisticated take on a grilled cheese sandwich.

This recipe is made with Jones Ham Steaks.

7 oz Ham Steak
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.

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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.