It is the week between Christmas and New Year’s, a nebulous time during which no one really knows what day it is or who they even are anymore after all those Christmas cookies. Baked goods are still allowed for breakfast, stretchy clothes a must right now.
And it is time to turn our Christmas leftovers into the most comforting, cheesy meal we can.
My family pitched in to cook a big ham dinner on Christmas Eve this year, but there was more than half of the roast leftover. I had some leftover bread from French toast on the counter, too, and a jar of apricot jam just waiting to be opened and slathered atop this ham.
I am making this for dinner tonight for me and my husband, with a healthy helping of kettle chips and a mandarin orange for nutritional purposes. Diet starts Monday, right?
Cheesy Ham Sandwich with Apricot Mustard
4 slices bread (literally any kind of bread will work)
2 tablespoons whole grain or Dijon mustard
2 tablespoons apricot jam (really, any jam is fine)
Two large handfuls sliced ham (you can also use deli ham)
1/2 cup shredded mozzarella cheese
Heat olive oil in a nonstick skillet over medium heat.
Divide mustard between two slices of bread, slathering a thin layer on each piece. Divide ham between each piece of bread, piling it atop the mustard and pressing slightly so it sticks.
When skillet and oil are hot, place the two slices ham side up in the skillet. Season with salt and pepper.
While that’s cooking, divide apricot jam between other two slices of bread.
After about 5 minutes, when bottom of bread in skillet is golden brown, divide mozzarella cheese between slices in skillet, sprinkling it on top of the ham. Place the other pieces of bread on top, jam side down, to form a sandwich. Press down firmly with your hand or a spatula, to flatten sandwich a bit. Flip sandwich, adding more oil to the pan if dry.
Cook on that side for about 5 minutes, until other side is golden brown. Cover pan with a lid the last 2 minutes so that cheese melts slightly.