Food This Double Crunch Ham & Cheese Sandwich Makes One Amazing Lunch
Sick of beef burgers? Try shrimp instead
We’re going to let you in on a little secret: burgers don’t need to be made out of ground meat. It’s true! Of course, we’re all familiar with beef burgers and turkey burgers, but you can really form a patty out of anything and grill it. If you’re at that point in the summer where you’re really feeling seafood instead of your land-dwelling proteins but still want a burger, these super spicy yet satisfying jerk shrimp burgers will be the surprise hit of the summer. © Kari Heron of Chef and Steward for The Daily Meal Jerk Shrimp Burger Seafood Recipes to Satisfy Pescatarians and Meat Eaters AlikeThe base of these sliders is, of course, shrimp.
Adding crunch to your ham and cheese sandwich has never been easier. Start with the classics: ham, cheese, andfor its bright, punchy flavor. Layer on lunch-box staples, crispy thin pretzel twists and perfectly tart green apple slices, for a knockout twist you never knew you needed. We call it the one, two crunch.
Made this? Let us know how it went in the comment section below!
Yields: 4 servings
Prep Time: 10 mins
Total Time: 30 mins
slices thick-sliced white bread or Texas toast
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- 1/4 c.
unsalted butter, melted
- 4 tsp.
- 1 c.
shredded Gruyere cheese
- 1 c.
shredded white cheddar
thin pretzels twists
slices black forest ham (about 12 oz.)
green apple, cored and thinly sliced
- Build the sandwiches: Arrange slices of bread in a single layer on a work surface. Brush the top sides of each piece of bread with the butter. Flip the bread so the butter side is down. Spread mustard on top of half of the slices of bread. Sprinkle each piece (the ones spread with mustard and the ones without mustard) of the bread with the gruyere and cheddar cheeses.
- Set aside the mustard and cheese slices for closing the sandwiches. For the remaining slices with just cheese, top with an even layer of pretzels, then with a layer of the ham, followed by an even layer of the apple. Close the sandwiches with the reserved pieces of bread, butter side facing out.
- Heat a large skillet over medium-low heat. Place 2 sandwiches in the skillet and cook until the bottom slice of bread is golden and the cheese is starting to melt, about 5 minutes. Carefully flip the sandwich and cook until golden underneath, about 5 minutes more. Repeat with remaining sandwiches. Slice and serve hot.
I tried Bojangles' new fried-chicken sandwich, and it's better than any other fast-food joint's attempt at the menu item .
Bojangles launched a new fried-chicken sandwich on Monday, and the Southern chain brought a truck up north so New Yorkers could have a taste.I've heard of the Bojangles fast-food restaurant before, but never tried it out for myself. The chain is currently in 14 states plus Washington, DC, and none of those states are in the Northeast, where I live.