It never fails. You plan your holiday meal thinking you are making a little extra, and the next day you realize you have enough leftovers for another whole meal. I hate to let food go to waste and while freezing your leftovers is an option, I prefer to make something different and tasty from my leftovers. This week I decided to make a Ham and Swiss Sandwich bake. These sandwiches come out of the oven warm, cheesy, and saucy. If you are a good menu planner, and do not have any left over ham, this recipe will be just as good with turkey or roast beef.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a saucepan, a whisk, a 9 X 12 baking dish, a whisk, a knife and cutting board, the stove, and the oven.
If you are not allowed to use the stove, oven, or a knife by yourself you can ask an adult to help.
ChefElla’s Ham & Swiss Sandwich Bake (4-6 servings)
10 ea. Bread, Sliced, Challah, Brioche, or your favorite bread
12-16oz. Ham, Sliced
6 oz. Swiss Cheese, Cubed or Shredded
6 oz. Swiss Cheese, Sliced
4 Tbl Butter
4 Tbl All Purpose Flour
3 ¼ Cups Milk
1 tsp Salt, Kosher or Sea
1/2 tsp Black Pepper
Optional: If you like mustard on your ham and Swiss cheese sandwiches, add 1 Tbl. of Dijon mustard and an extra ½ tsp salt to your sauce.
3. Preheat your oven to 350F. Heat your saucepan on the stove on medium high heat.
4. Add the butter to the pan and turn to medium heat. When the butter is melted add the flour and mix well with your whisk. The butter flour mixture (roux, pronounced roo) will be white in color. Continue to mix the roux while it cooks so that it does not stick to the bottom of the pan. When the roux turns a light tan color you are ready to add the milk.
5. Add one cup of milk and whisk until the milk is incorporated into the roux. When the roux bubbles add one more cup of milk. When the milk is incorporated into the roux and bubbles add the remaining milk. When the milk is incorporated and the roux begins to bubble turn the heat to low.
6. Add the shredded Swiss cheese, salt, pepper, and mustard and extra salt if you are adding it, and mix well. When the cheese is melted the sauce is ready. Remove the sauce from the heat.
7. Cut ½ of your bread slice so that they will fit into the bottom of the pan evenly.
8. Add 1 cup of the sauce to the bottom of the pan and spread out evenly. Add the bread to the pan. Cover the bread with more sauce, about ¾ cup and spread evenly so that that the bread is covered.
9. Top the bread with your ham and top with your swiss cheese slices. Cover with about ¾ cup of your sauce and spread evenly over the meat and cheese.
10. Cut the remaining bread slices so that they will fit into the top of the pan evenly.
11. Top with the remaining sauce about 1 cup and spread evenly over the top of the sandwiches.
12. Cover your pan with aluminum foil and bake for 25 minutes. Remove the foil and bake for additional 25 minutes. Remove from the oven and let the sandwiches set for about 15 minutes.
13. Cut the sandwiches and serve warm.
ChefElla’s helpers can help by:
Measuring out the ingredients
And helping build the sandwiches
Older helpers can help by:
Cooking your sauce