Hickory-Smoked Ham, Smoked Cheddar, Jalapeno Peach Jelly, Jalapeno Cheddar Loaf
“A ham and cheese sandwich should be kept very simple. Since there are only a few ingredients, use the best! For me, that means using locally sourced products.
My version doesn’t really have a recipe; instead it is the perfect combination of flavor. Spicy, savory, smoky, and sweet… it is everything you want a ham and cheese sandwich to be,” says Chef Robert Lyford of Patina Green Home and Market in McKinney, Texas.
- ¼ lb. Hickory Smoked Ham (Chef Lyford uses a Berkshire pit ham from the neighborhood butcher shop, Local Yocal Farm to Market, McKinney, TX.)
- 2 oz. Smoked Cheddar Cheese (Chef prefers a German style smokehouse cheddar.)
- Jalapeno Peach Jelly (Luscombe Farms in Anna, TX, has a great one.)
- ½ in. thick slices Jalapeno Cheddar Sourdough (I get deliveries of bread made daily from Empire Baking Company in Dallas, TX.)
1. Preheat oven to 400º. Place ham and cheese between two slices of bread.
2. Apply a large spread of jelly to one side of bread. In a skillet, preferably cast iron, melt 2 oz whole butter and place sandwich in the pan. Cook on medium heat for 2-3 minutes, until golden brown.
3. Flip the sandwich over and place the pan in the preheated oven for 5-7 min, until it is heated through. Remove the sandwich from pan, with a spatula and let it rest for 5 minutes on a wire rack.
4. Cut sandwich in half and devour!
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