"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

The Best Grilled Ham and Cheese Sandwich You'll Ever Eat Recipe

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This recipe for The Best Grilled Ham and Cheese Sandwich You'll Ever Eat, by , is from Generations of Love, Memories and Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tony Still Jr
Added: Tuesday, September 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 slices of Oscar Mayer Brown Sugar Shaved Ham
2 slices of American Cheese (singles)
2 pieces of White Bread
2 tbsp butter
1 egg
4 tbsp of creamy horseradish
1 tbsp of JohnBoy and Billy's Gillin' Sause

Directions:
Directions:
1. Layer the sandwich in two halves, with each half consisting of 1 slice of bread, 1 slice of cheese, and 2 slices of ham (in that order).
2. Fry the egg to preference (sunny-side up is best).
3. Place egg on one half of the sandwich and place the other half on top to close the sandwich (try not to break the yoke).
4. Turn heat to Med-Low and place one tbsp of butter in a small frying pan, coating the bottom of the pan.
5. Place sandwich in the frying pan and cook until golden and crisp.
6. Take sandwich out of the frying pan, place the other tbsp of butter in the pan and repeat steps 4 and 5 on the other side of the sandwich.
7. Take sandwich out of the frying pan and enjoy.
8. Call Tony to tell him how much you liked his recipe.
*Note: The egg is not necessary if you dont like them.

While the sandwich is cooking, here's how you make Tony's Famous Grilled Ham and Cheese Dipping Sause:
1. Place 4 tbsp of creamy horseradish sause and 1 tbsp of JohnBoy and Billy's Gillin' Sause in a small bowl.
2. Stir until complete mixed.
3. Enjoy

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
This recipe was painstakingly perfected over my 4... no wait, that's 5 years of college at Auburn. I should probably patent it, but I'll just settle for knowing it's the best recipe in the world.

 

 

 

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