How to Make a Ham and Cheese Sub
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These simple hot ham and cheese sandwiches are perfect for a quick lunch or supper. Made of ham, cheese, spices, olive oil and vinegar, this isn't just any ham sandwich!
Okay, everyone knows how to make a ham and cheese sandwich. I know, but let me tell you, this sandwich is not the average ham sandwich. It is anything but. The flavors from the herbs, oil, vinegar mingle together to make this sandwich extra special.
For some time now, this has been one of those sandwiches that I like to just keep in my arsenal of quick, easy and absolutely delicious go-to recipes. My whole family loves it, Sam's friends love it, and it just couldn't get much easier to prepare.
I like to start with a crusty on the outside, yet soft on the inside style sandwich bread. Sometimes I'll grab them from the bakery at the grocery store and then sometimes I just pick up a pack of these individual sized ones from the bread aisle. Just go with a bread that you love and that holds up.
While my oven is preheating, I grab a rimmed sheet pan or two (or three depending on how many I'm making!) and begin slicing open my bread for assembling the sandwiches. Here's the key, I drizzle olive oil and red wine vinegar on both the top and the bottom interior pieces of the bread. Then, I sprinkle them with dried oregano and dried basil. Of course, you can use fresh oregano and basil if you'd like and you have it on hand. It is amazing!
Next, I layer on thinly shaved, really good ham and then top it with slices of provolone cheese. I put the tops on all the sandwiches and pop them into the oven to let the cheese melt and the oil, vinegar and spices to do their thing. And boy howdy, let me just tell you, in those few minutes in the oven, magic happens!
Once they are ready, I pull them out of the oven and then either slice them into serving-size pieces if I used a large piece of bread from the bakery or even slice them into two halves if I use the ones photographed. It makes them much easier to handle, in my opinion.
These sandwiches are perfect for casual entertaining, tailgating or a relaxing supper at home. And since they are just as delicious reheated later, they are great to pack for lunches if you just wrap them tightly in parchment paper and then into a ziptop bag. When you are ready to reheat them, just remove from the plastic bag and heat in the parchment. Easy, peasy.
Here's the handy dandy printable for my Hot Ham and Cheese Sandwiches. I think you'll love 'em!
Hot Ham and Cheese Sandwiches Recipe
30 Minutes or Less — 13 mins
Prep Time 3 mins
Cook Time 10 mins
Servings 4
Course Main Course
Cuisine American
These simple hot ham and cheese sandwiches are perfect for a quick lunch or supper. Made of ham, cheese, spices, olive oil and vinegar, this isn't just any ham sandwich!
- 4 slices sandwich bread or 1 large Italian or French -style sandwich bread, split in half lengthwise
- olive oil
- red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 8 ounces thinly sliced ham
- 8 ounces sliced Provolone cheese
-
Preheat oven to 425ยบ F. Open bread and drizzle olive oil and red wine vinegar onto both the top and bottom pieces. Sprinkle both sides with a pinch of dried oregano and a pinch of dried basil. Arrange ham onto the bottom half of bread and then top with cheese. Place top half of bread on top of cheese and arrange onto a rimmed baking sheet. Place into the oven to bake until the sandwich is warm and the cheese has completely melted, about 10 minutes.
Calories: 404 kcal | Carbohydrates: 14 g | Protein: 29 g | Fat: 25 g | Saturated Fat: 13 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 74 mg | Sodium: 1293 mg | Potassium: 276 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 504 IU | Vitamin C: 1 mg | Calcium: 504 mg | Iron: 2 mg
Enjoy!
Robyn xo
Simple Recipes
Robyn Stone
..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.
How to Make a Ham and Cheese Sub
Source: https://addapinch.com/hot-ham-and-cheese-sandwiches-recipe/