Hot Ham and Cheese Sandwiches with Onion Butter

Ok, so who's interested in a guaranteed crowd-pleasing, drippy, cheesy, delicious hot sandwich recipe?   (Anyone? ...Anyone?)

The thought of a hot ham and cheese sandwiches is pretty awesome, but add this amazing onion butter concoction and wow, it'll knock your sock off.   The recipe is pretty flexible.  You can use any kind of bread you like, and kind of ham you have, and feel free to use your favorite cheese (something that melts really well).  

Hot Ham and Cheese Sandwiches with Onion Butter

makes 8 kaiser rolls, 16 dinner rolls, or 1 large Italian loaf, or 2 12-ounce baguettes

Printable Recipe

Ingredients

For the Sandwiches:

• 8 large or 16 small rolls

• 1/2 pound ham (deli ham, leftover ham, chopped ham, whatever)

• 1/2 pound cheese, any that melts well (American, Swiss, Muenster, etc)

For the Onion Butter:

• 8 tablespoons salted butter (yes, salted)

• 1/2 cup finely minced onion

• 3 tablespoons prepared mustard (Dijon, spicy brown, grainy... ooooh)

• 1 teaspoon poppy seeds

• 1 teaspoon freshly squeezed lemon juice

Directions

To Make the Onion Butter:

1. Combine butter, onions, mustard, poppy seeds, and lemon juice in a small sauce pan and heat gently, just until the butter is melted and all the ingredients are well combined.

2. Cool to a spreadable consistency. Refrigerate leftovers.

To make Sandwiches:

1. Place bottom half of rolls cut side up on a sheet pan.

2. Spread 1/2 the onion butter evenly onto the halves

3. Top with 1/2 the cheese.

4. Add all the ham.

5. Add remaining cheese.

6. Finish with the rest of the onion butter.

7. Place top half of rolls on sandwiches.

8. Cover pan tightly with foil and heat in a 300F oven for 10-15 minutes, or until the sandwiches are heated through and the cheese melts.

Notes

• Sandwiches can be assembled up to 2 days in advance, but be sure to store them in an airtight container to contain the smell of raw onions in your fridge.

• Sandwiches can also be wrapped in foil and placed in a slow cooker on high heat until cheese melts, about an hour.

Slow Cooker Beef Stew

The leaves are beginning to change, I see pumpkins and apples everywhere I turn, and there's a definite chill in the evening air - Autumn in Virginia is just around the corner.

School is back in session now which means my afternoons and evenings are often filled with school activities. I usually make my beef stew on the stove top, browning batch after batch of meat and vegetables, but this simple recipe doesn't require any browning, and it's such a cinch to throw together! Busy days call for easy meals, and this one comes together with hardly any effort, plus it's super yummy and very satisfying. What could be better than that?

Super Easy Slow Cooker Beef Stew

serves 6-8 (fits a 4-qt crock pot)

Printable Recipe

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes (I used chuck)

• 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 2-3 cloves garlic, minced

• 1 bay leaf

• 1 teaspoon paprika

• 1 teaspoon Worcestershire sauce

• 1 onion, chopped

• 1 1/2 cups beef broth (or chicken stock)

• 3 potatoes, diced (waxy potatoes are best - red, white, Yukon gold)

• 4 carrots, sliced

• 1 stalk celery, chopped

Directions

1. Place cubed beef in crock pot (no need to brown it first).

2. Combine the flour, salt, pepper, and paprika; pour over beef and stir to coat.

3. Add garlic and bay leaf. Now add the carrots, celery, and potatoes.

4. Lastly, combine the Worcestershire, onions, beef broth; pour over the veggies. Don't be alarmed that the liquid is only a couple of inches deep (don't add additional liquid - there will be plenty when the dish is done).

5. Cover and cook on low for 10-12 hours, or on high for 4-6 hours. Add salt and pepper to taste.

6. Serve over rice or buttered noodles. Enjoy!