Tuesday, April 7, 2015

Battered Ciabatta Ham and Cheese Melt


My amazing sister is living this amazing dream of spending two years in New Zealand with her family.  I say "wow" with every picture she posts on Instagram.  The experiences they are having, the things they are seeing, the places they are going...it is truly incredible!  In the midst of all this amazingness, she has become this amazing cook as well.  Actually she's always been a great cook but she's really uped the ante.  I have yet to try one of her recipes that doesn't get added to my list of repeats.  She recently went on a girls trip to Australia and on the way home, had this fabulous sandwich at the airport, of all places.  She quickly came home and recreated it and then was kind enough to share it with the world.  I may or may not have drooled when I first saw the picture she posted.  We had a chilly, rainy day recently and it was the perfect night for a big bowl of Tomato Bisque and this lovely, melty, cheesy sandwich.  Just so you know, the soup is a must with this sandwich.  I tried adding some dijon mustard to the sandwich and loved it!  It's great without the mustard too, if you're not a fan.  Our tummies were very happy when we went to bed that night, dreaming of far away adventures in New Zealand.

6 ciabatta rolls
4 eggs
1 Tbs milk
salt and pepper to taste
1 lb deli shaved ham
12 slices Mozzarella or Swiss cheese
6 tsp dijon mustard, optional

Heat a large non-stick skillet over medium-high heat. Whisk together eggs and milk, season with salt and pepper. Cut rolls in half lengthwise and dip each side in egg mixture then arrange on skillet. Cook each side for 3-4 minutes, or until lightly browned. Preheat oven to broil. Layer ham onto the bottom rolls, top with a slice of cheese and broil for about 2 minutes, or until cheese starts to melt. Add the top rolls and top each with an additional slice of cheese. Return to oven and cook for an additional 2 minutes, or until the cheese is melted and starting to bubble. Enjoy warm out of the oven, or dipped in a bowl of Tomato Bisque Soup.

Source:  Whisked Away

2 comments:

Jamie Young said...

You are too sweet! I'm so glad you loved this exotic dish from the other side of the world ;) The addition of dijon sounds perfect, I guess I'll just have to use that as an excuse to make this again!

Janessa said...

Any excuse to make this again, right?

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