Ham and Cheese Toasty

From the Ray Lampe’s Big Green Egg Cookbook

I made this the weekend after Father’s Day. That was a weekend with a lot of great food… but it was a lot of great food. I was in the mood for something a little lighter, and this was the perfect recipe (I made it with this Smoked Jalapeno Hummus recipe as a side with carrots). It was like the ultimate grilled cheese. I could see this being a great breakfast sandwich if a fried egg was added.

EGGcessories Needed

• Pizza Stone
• ConvEGGtor

Ingredients

• ⅓ cup mayonnaise
• ½ teaspoon dry mustard
• ½ teaspoon chili powder
• 4 English muffins, split
• 1 cup finely diced ham
• 2 cups shredded sharp cheddar cheese

Directions

Prepare the Egg to cook indirect at 450° F with the pizza stone on the cooking grid.

In a small bowl, combine the mayonnaise, mustard, and chili powder. Mix well.

Spread a thin layer of the mayonnaise mixture on the cut side of the English muffins, using it all.

Divide the ham evenly among the muffin halves, spreading it evenly to the edge.

I picked up a ½ lb of Tavern Ham and diced it up myself. I’m not a fan of pre-diced meats, but that’s just me. Get yourself some pre-diced if that’s your thing! 🙂 I also didn’t notice that it said “divide the ham evenly among the muffin halves…” and only added the ham, and then the cheese, to one side of the muffin halves essentially making them into sandwiches. I think this accident made them easier to eat. Again, just my opinion. Do your own thing! 😉

Top each muffin half with an equal portion of the cheese, using it all.

Place the muffins on the hot pizza stone and cook for 12 to 15 minutes, until they are crispy and bubbly hot.

Ignore the white American cheese version that I made for my 3-year-old. He’s a bit of a picky eater.

Transfer to a platter and serve hot or at room temperature.