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one closed dark pretzel-roll sandwich cut in half with a creamy filling of small diced ham, chopped dark spinach and melted smoked cheddar, without flat ham slices, apple slices or garnish
Rachel Kim

Hot Ham and Cheese Sandwich

Hollowing the pretzel rolls makes room for a warm chopped filling without forcing the sandwich into an open-faced bread bowl. Stir the diced ham and well-dried spinach into the cheeses while everything is hot, then bake just long enough to heat the filled rolls through and melt the smoked cheddar.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large pretzel sandwich rolls
  • 1 tbsp unsalted butter
  • 12 oz fully cooked ham cut into 1/4-inch dice
  • 5 oz baby spinach chopped
  • 2 oz cream cheese softened
  • 5 oz smoked cheddar shredded
  • 1 tbsp Dijon mustard
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 350°F. Slice a lid from each roll and pull a little soft bread from the bottoms, leaving walls about 1/2 inch thick; reserve removed bread for another use.
  2. Melt butter in a skillet over medium heat. Add ham and cook for 4 to 5 minutes, then add spinach and cook for 3 to 4 minutes until wilted and the pan is dry.
  3. Stir in cream cheese, half the smoked cheddar, mustard and pepper. Heat the filling to 165°F, stirring until creamy.
  4. Divide filling among the roll bottoms on a sheet pan and top with remaining cheddar. Bake for 10 to 15 minutes until the centers reach 165°F and cheese melts, adding the roll lids cut side up for the final 3 minutes.
  5. Set the lids over the filling, rest for 2 minutes and serve one closed hot roll per person.