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a closed golden onion sub roll cut across the middle, filled with short pink ham-steak strips, soft pale leek ribbons and melted pale Muenster with a thin brown apple-butter mustard spread, without whole deli-ham folds or garnish
Andrew Fowler

Baked Ham and Cheese Sub

Cut the ham steak into short strips and soften the leeks until their liquid is gone, so the filling can settle along the whole roll without a slippery stack of deli slices in the middle. Muenster melts around the strips during a covered bake, while a thin apple-butter mustard spread gives the ham a little sweetness without making the sandwich taste like a glazed breakfast pastry.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz fully cooked boneless ham steak cut into short thin strips
  • 2 small leeks white and light-green parts thinly sliced and washed well
  • 2 tbsp unsalted butter divided
  • 1/4 tsp black pepper
  • 2 tbsp apple butter
  • 1 tbsp Dijon mustard
  • 6 oz Muenster sliced
  • 4 soft onion sub rolls 8 inches long

Method
 

  1. Heat oven to 350°F. Melt 1 tablespoon butter in a skillet over medium-low heat and cook the drained leeks for 10 to 12 minutes until soft and their moisture has evaporated.
  2. Add ham strips and pepper and cook for 3 minutes, stirring, to warm the filling. Mix apple butter and Dijon in a small bowl.
  3. Split the rolls without severing their hinges. Spread the apple-butter mustard over the cut faces, then divide half the Muenster, the ham-leek mixture and the remaining cheese among the rolls.
  4. Close the subs and put them on a sheet pan. Melt the remaining butter, brush lightly over the tops and tent the pan loosely with foil.
  5. Bake for 15 minutes, uncover and bake for 5 to 8 minutes more until the filling reaches 165°F and the cheese melts. Rest for 3 minutes before cutting each sub across the middle and serving one per person.