The open face cheese melt with ham and spicy peppers is a simple, open faced sandwich. In our family, this is the perfect solution from a Fondue or Raclette dinner from the night before. Sadly, seldom are there left-over’s. If by chance you are having a craving for a “foodie’s” version of the grilled cheese, then take note. This is one fine example of taking a simple idea and making it into food sex.
Take a piece of bread, toast it lightly, then simply add a slice of ham or prosciutto, add the cheese and a topping of peppers or pineapple. Bake it in the oven on ‘grill’ setting and grill until the cheese melts.No greasy pan to fry this up in, as the grill from the oven does the trick beautifully. Make this craving a memorable experience. The only way to do this is by having delicious results. I guess what I’m getting at is your choice of cheese is important. My preference is a warm, nutty, creamy cheese for this recipe. For example, you just can’t go wrong with a Gruyere or Tilsiter. Gruyere is an exceptional choice-the taste of cave-aged Gruyere is unbeatable. Yet, Tilsiter is also special and very creamy.
Make your food choices special. This is a delicious ready-made snack you could to turn into an entire lunch meal, a light afternoon snack, or a light dinner. Round it up with a little fresh ground pepper from the pepper mill…all I can say from here is, enjoy.
Open Face Cheese and Ham Melt
- 5-10 slices bread artesian, farm or sliced bread
- 2-4 TBS olive oil to brush lightly on the toasted bread
- 5-10 slices cheese left over Fondue, Raclette or sliced cheese
- 1 whole red pepper top before baking
- 5-10 slices thin meat prociutto, ham, or salami
- slice the bread, toast it, and line it in a paper lined baking dish. Brush lightly with olive oil, then put a slice of prosciutto on, followed by cheese. (add pineapple for baking)
Bake @ 200 degrees Celsius, for about 15 min, or until cheese is melted.
Top with a pickle, or whatever else you desire. Eat with hand, or knife and fork.