I’m going to give you a multi-tasker today.
Continuing with our appetizer theme for the Super Bowl…I present to you this delicious take on a ham and cheese sandwich, which makes an easy appetizer for a crowd (or a dinner for a crowd-see below). There were so many hands coming in from all directions when I pulled this out of the oven at a party that I can’t even remember if I got a piece.
Other times, we have those days where we look in our fridge and wonder what the heck we’re going to make for dinner after a long day of work. If you prepare just slightly in advance and buy some ham and have a somewhat decently stocked pantry and fridge, you should have all the ingredients for this to whip on as an easy dinner with a light salad on the side. I used a mixture of whole-grain and smooth Dijon because I love the spicy pop of the mustard seeds; use whatever you prefer. This is a fancy take on a ham and cheese sandwich.
Crispy, flaky, golden-brown puff pastry…nutty, melty Gruyere…salty ham?! Yes, please!
Crispy golden-brown puff pastry, nutty, melty Gruyere and salty ham?! Yes, please!
- 2 sheets frozen puff pastry (recommended DuFour), defrosted
- 1/4 cup Dijon mustard (preferably a mix of smooth and coarse-ground)
- 2 tablespoons finely chopped chives
- 1/2 pound black forest ham, thinly sliced
- 12 ounces Gruyere cheese, thinly sliced
- 1 egg, beaten with a splash of water for egg wash
- 3/4 to 1 teaspoon poppy seeds, to sprinkle over top
Preheat the oven to 400°. Line a large baking sheet with a piece of parchment.
Lay 1 sheet of puff pastry on a floured counter and roll it out to a 10 x 12-inch rectangle. Place it on the prepared sheet pan and brush with Dijon mustard, leaving a 1-inch border. Sprinkle the chives over the mustard to help them stick. Place a layer of ham and a layer of cheese, still leaving a 1-inch border. Brush the unfilled border with the egg wash. Place the second sheet of puff pastry on the floured counter and roll it out to a 10 x 12-inch rectangle. Place the second sheet on top of the pastry and fillings, lining up the edges and pressing together lightly to seal. You can use a sharp knife to cut the edges of the puff pastry to make straight edges, if desired. Brush the top with egg wash and cut a few slits in the top pastry to allow steam to escape. Sprinkle the poppy seeds over top.
Bake for 30 to 35 minutes, until puffed and golden brown. Allow to cool for at least 5 minutes before slicing.