Tag Archives: ham and cheese sandwiches

Ham and Cheese Tea Sandwiches Recipe

Oh Gentle Readers, some recipes stand the test of time. As the daughter of a working mom, The Practical Cook learned quite a bit about make-ahead food. Welcome to ham and cheese tea sandwiches. They’re hot, buttery, and full of cheese. I’ll pause for a minute while you think about that.

Balance the Ham and Cheese Tea Sandwich with Vegetables for a Fast Dinner

Balance the Ham and Cheese Tea Sandwich with Vegetables for a Fast Dinner

I could probably just stop blogging there, but I will go on. I’ve updated the recipe from the church cookbook wonder it is (the amount of butter in the original would give Paula Deen pause), but this is still one of those “serve with a lot of veggies” kinds of items. The sandwiches are small, which lends itself to The Practical Cooks Junior serving themselves multiple times.

Hot Ham and Cheese plus butter and salt. Umami, meet unctuous. Get acquainted.

Hot Ham and Cheese plus butter and salt. Umami, meet unctuous. Get acquainted.

Thank you to The Practical Cook’s Mom for the recipe and for teaching me that it’s possible to work, mom, and cook.

Ham and Cheese Tea Sandwiches Recipe

I’ve cut the butter substantially, and I always use whole wheat bread when I can. The key here is the sauce, which is tangy but quite accessible even to young people. You can make these to the point of baking and freeze them, which is how I experienced them as a kid.

1 or 2 packages of small whole wheat dinner rolls or slider buns
6 oz package sliced deli ham
6 oz pkg Swiss cheese or Mozzarella or Gouda (go crazy, it all works pretty well)
3 Tablespoons mustard
1 T Worcestershire sauce
4 Tablespoons butter

1. Preheat oven to 350 (if making the sandwiches immediately).

2. Split buns lengthwise if using something that’s not pre-sliced.

Slice the buns in half!

Slice the buns in half!

3. Bring mustard, butter, and Worcestershire sauce to a gentle boil over medium high heat, stirring constantly. Take off the heat and pour over all layers of buns, tops and bottoms. (If you don’t do this, you’ll have sauce running everywhere.)<<Truth.

Hello flavor!

Hello flavor!

4. Put ham and cheese on the bottoms. Put on tops. Wrap in foil and bake for 12-20 minutes.

Layer the ham so it overlaps but isn't some meatapalooza.

Layer the ham so it overlaps but isn’t some meatapalooza.

5. Slice into individual sandwiches and pull your hands back quickly. These will disappear fast.

I will avert my eyes if you add extra cheese.

I will avert my eyes if you add extra cheese.

NOTE: Can be frozen before baking. Just pop into a 350 degree oven straight from the freezer. Well, remove any plastic coverings you’ve used to preserve them, but you knew that already.

What’s your favorite thing to make ahead and freeze? Post a comment below, nothing but wide-open spaces there just waiting for your insights.

Send your strokes of brilliance, your kitchen woes, and the contents of your freezer to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Coming up Sunday: Weekly Menus from The Practical Cook’s Mom, or “That Wasn’t on the List.”

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Weekly Menus, Memorial Day Weekend Edition

Gentle Readers, The Practical Cook wishes you a wonderful Memorial Day weekend. Here’s hoping you’re getting to take some time off and be outside somewhere. Preferably with watermelon. Without it, I don’t think one can fully celebrate. But I am deeply Southern that way.

Watermelon is key to celebrating Memorial Day. As important as the white shoes rule.

Watermelon is key to celebrating Memorial Day. As important as the white shoes rule.

I digress, as usual. This week, I’m actually in my own kitchen, cooking. Wow, what a concept! However, I have several upcoming guest blog posts. I have been out eating other people’s food, and talking to anyone and everyone about food. I know, it’s not an easy task, but someone must do it. I am here for you.

Rainbow Jell-O in order! Not mine, but I plan to tell you all about it.

Rainbow Jell-O in order! Not mine, but I plan to tell you all about it.

Worry not, at least one guest post will be dedicated to bacon. Bacon on bacon. I shall say no more for now, but I hope that guest poster is reading this and making a bacon lattice as we speak.

On to the Weekly Menus for this week:

Weekly Menus: 5/27/2012

Weekly Menus: 5/27/2012

And the Four-Square Grocery List:

The Four-Square Grocery List: 5/27/2012

The Four-Square Grocery List: 5/27/2012

My CSA from Brinkley Farms:

1 dozen eggs
1 pk pork chops
1 bundle rainbow carrots
1 lb cucumbers
1 qt. yukon gold potatoes
2 lbs zucchini

Which all translates into:

Sunday: Chicken, veggie, TJ’s brown rice medley, and fruit
We’re having guests, I’m craving comfort food, and half the people present could eat their weight in fruit. Thus the detailed listing.

Monday: Dine Out!
We’re eating out a couple of times in order to cover requests made by each of the Juniors. This is what compromise looks like in a foodie family.

Chinese Tapas, the phrase coined by the Eldest as she calmly ordered half the appetizers.

Chinese Tapas, the phrase coined by the Eldest as she calmly ordered half the appetizers.

Tuesday: Leftovers!
Because I will die under the weight of them if I don’t serve them regularly.

Wednesday: Ham and Cheese Sammies with Sweet Potato Chips
This is a recipe TPC’s Mom made growing up, and she fed it to my kids last week. Now they’re hooked, and we’re blogging it.

Thursday: Beans and Rice, Mexican Style
I’m overrun with tortillas, and I am pro any reason to eat avocado.

Friday: Beef and Bok Choy
I just like the sounds of it. This will be experimental in an attempt to convince the Jrs to eat both.

Saturday: Dine Out!
Though I may advocate for staying home and eating leftovers, or a salad. Road food is killing me softly.

Send kitchen challenges, kind words, and charming anecdotes to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

Follow practicalcook on Twitter

Coming up Wednesday, Peach Blueberry Crisp Bars Recipe. It’s like a crisp, in bar form.

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