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January 6, 2020
My gooey ham and cheese sandwiches are the perfect comfort food for an easy weeknight meal.
How cruel it is that we had 70 degree weather over the weekend, and now my forecast for tonight says snow. . . I’m trying to live by avoidance of that fact right now and have been buying sundresses like crazy. Maybe it will help to ward off those early spring snowflakes!
If you’re also feeling those “I know it’s spring but why is there white stuff falling form the sky still?!” blues, then I’ve got a wonderfully tasty and simple spring meal for you today! Ham and cheese is a combo that you can’t go wrong with, and today I’m sharing it in miniature form! These sliders are perfect for a quick weeknight meal, but are also so versatile that they could be used at your next summer get-together too!
My secret to deliciously toasted sandwiches is skipping the buttered bread and using. . . mayonnaise! I know, I know. I’m positive I thought the same thing when I first heard this tip that you are thinking right now. Ew, gross. Try it, my friends, because it is life-changing. Spread a bit of mayo on the bread as you would do with butter before toasting the bread. Then toast it in a hot skillet before finishing your sandwich!
Now it’s your turn: what’s your favorite weeknight comfort food meal? Share with me below!
Gooey Ham and Cheese Sandwiches
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
- 8 brioche slider buns or 4 regular brioche buns
- 8 tablespoons mayonnaise
- 1/2 pound sliced ham
- 8 slices Monterey jack cheese
- 8 slices provolone cheese
- 2 tablespoons unsalted butter
- Spring greens or any type of greens you prefer
Instructions
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Heat a cast iron skillet to medium heat. Open the slider buns and spread about half a tablespoon mayonnaise on the inside of each half. Toast in the skillet until browned on the insides (about 3-5 minutes) and then remove to a plate.
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Add 1-2 slices of ham to each of the bottom halves, and then top with one slice of Monterey jack and one slice of provolone, followed by the top half of each brioche bun (you can add more mayo if you’d like!).
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Add butter to the cast iron skillet. Working in batches, add the sandwiches to the skillet and cook until bread is browned and cheese is melted, flipping once. You can cover with a lid during this process to help the cheese melt.
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Before serving, remove top of each bun and add a layer of spring greens. Replace top bun and serve.
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