Nothing really beats a stonkingly good sandwich filled with organically reared honey roast ham! Eversfield Organic Ham has a gentle, sweet flavour making it deliciously succulent and tender and perfect for THE BEST ham sandwich.
The Best Ham Sandwiches
Rated 5.0 stars by 1 users
Category
Pork
Servings
1
Prep Time
10 minutes
Cook Time
10 minutes
Nothing really beats a stonkingly good sandwich filled with organically reared honey roast ham! Eversfield Organic Ham has a gentle, sweet flavour making it deliciously succulent and tender and perfect for THE BEST ham sandwich.
Ingredients
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Granary or Sourdough rye bread
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Honey Roast Ham
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Salted Butter
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Wholegrain mustard
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Traditional brie
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Apple, sliced
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Thick cut, crusty boule or sourdough bread
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Salted Butter
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English mustard
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Sliced tomatoes
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Honey Roast Ham
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1 egg
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1 Large all-butter croissant
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1 tbsp butter
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1 tbsp plain flour
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250ml milk
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Salt and pepper
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Grated nutmeg
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Dijon mustard
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Wholegrain mustard
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Grated cheddar
Smoked Ham, Brie and Apple Sandwich
Ham & Egg Open Sandwich
Croque Monsieur Croissant
Directions
Smoked Ham, Brie and Apple Sandwich
Best bread: Granary or sourdough rye
Spread two slices of thick cut bread with wholegrain mustard. Top one slice of bread with slices of smoked ham, traditional brie and crisp apple and top with the second slice.
Eat as is or spread the outer slices of bread with a little soft butter and toast in a griddle pan or toasted sandwich maker until golden and oozing with melted brie.
Tip: try swapping the mustard for mango chutney, onion marmalade or apricot jam for a sweet twist!
Ham & Egg Open Sandwich
Best bread: Thick cut, crusty boule or sourdough
Toast a thick slice of your chosen crusty bread and spread with a little butter and English mustard.
Top with sliced tomato, generous slices of traditional ham and 1 sunny-side-up, runny fried egg.
Croque Monsieur Croissant
Best bread: Large all-butter croissant
Preheat the oven to 200°C/180°C Fan/Gas mark 6.
Make a béchamel sauce by melting 1 tbsp butter in a saucepan and adding 1 tbsp plain flour and mixing into a paste. Over the heat, gradually whisk in 250ml milk and keep whisking until the mix is thick and smooth. Season with salt and pepper and a little grated nutmeg and dijon mustard to taste.
Make a cut along the crescent of the croissant but not all the way through. Spread a little wholegrain mustard and a tbsp or two of béchamel sauce inside the croissant. Add a little grated cheddar and slices of honey roast ham. Sprinkle the top with more grated cheddar and place on a baking tray. Bake for 10 minutes until melted, golden and bubbling.
Tip: This also works really well with spinach if you need a little greenery!
