Grilled Cheese Sandwich with Ham and Bacon

Grilled Cheese Sandwich with Ham and Bacon might be a good recipe to expand your main course recipe box. One serving contains 1075 calories, 43g of protein, and 85g of fat. This recipe serves 1 and costs $2.88 per serving. 225 people have made this recipe and would make it again. The Fourth Of July will be even more special with this recipe. It is brought to you by Add A Pinch. Head to the store and pick up mayonnaise, butter, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is solid. Similar recipes include Avocado, Bacon, Ham & Cheese Sandwich, Grilled Ham and Cheese Sandwich, and Ham and Brie Grilled Cheese Sandwich.

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 slices cooked bacon

½ teaspoon butter, softened

1 tablespoon butter

1 slice cooked ham

½ teaspoon mayonnaise

4 ounces thinly sliced sharp cheddar cheese

2 slices Texas Toast or soft white bread

Equipment:

frying pan

Cooking instruction summary:

Assemble sandwich by first smearing mayonnaise on one side of one slice of bread. Spread teaspoon of softened butter onto one side of the other slice of bread. Layer cheese, ham, and bacon onto the side of bread with butter spread onto it. Top with second slice of bread with mayonnaise side toward bacon.Heat a cast iron skillet over medium-low heat and add a tablespoon of butter to the skillet to melt. Once butter has melted, add sandwich and toast until golden brown. Flip sandwich, adding additional butter if needed. Toast until second side of sandwich is golden brown. Remove from skillet and slice in half, diagonally.Serve immediately.

 

Step by step:


1. Assemble sandwich by first smearing mayonnaise on one side of one slice of bread.

2. Spread teaspoon of softened butter onto one side of the other slice of bread. Layer cheese, ham, and bacon onto the side of bread with butter spread onto it. Top with second slice of bread with mayonnaise side toward bacon.

3. Heat a cast iron skillet over medium-low heat and add a tablespoon of butter to the skillet to melt. Once butter has melted, add sandwich and toast until golden brown. Flip sandwich, adding additional butter if needed. Toast until second side of sandwich is golden brown.

4. Remove from skillet and slice in half, diagonally.

5. Serve immediately.


Nutrition Information:

Quickview
986k Calories
45g Protein
74g Total Fat
35g Carbs
13% Health Score
Limit These
Calories
986k
49%

Fat
74g
114%

  Saturated Fat
39g
244%

Carbohydrates
35g
12%

  Sugar
4g
5%

Cholesterol
191mg
64%

Sodium
1852mg
81%

Get Enough Of These
Protein
45g
90%

Calcium
825mg
83%

Iron
13mg
73%

Phosphorus
725mg
73%

Selenium
29µg
42%

Vitamin B2
0.54mg
31%

Vitamin A
1555IU
31%

Zinc
4mg
31%

Vitamin B12
1µg
26%

Vitamin B1
0.27mg
18%

Vitamin B3
2mg
14%

Vitamin B6
0.24mg
12%

Magnesium
42mg
11%

Vitamin B5
0.91mg
9%

Fiber
2g
8%

Vitamin C
6mg
8%

Potassium
274mg
8%

Vitamin K
7µg
7%

Vitamin D
1µg
7%

Vitamin E
0.84mg
6%

Folate
21µg
5%

Copper
0.08mg
4%

Manganese
0.03mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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