Grilled Ham and Cheese Pull-Apart Sandwich Loaf

42 Ratings

12 Reviews

Grilled Ham and Cheese Pull-Apart Sandwich Loaf

Prep 15 min
Total 40 min
Servings 6

Assembled in minutes, this sandwich is ready to be toasted on the grill or the campfire.

By Betty Crocker Kitchens

Updated February 4, 2010

Ingredients

1

loaf Italian bread (10 to 12 inches)
3

tablespoons butter or margarine, softened
1

tablespoon spicy brown or country-style Dijon mustard
6

slices (1 oz each) Swiss cheese
3/4

lb thinly sliced fully cooked ham

Steps

1

Heat gas or charcoal grill. Spray 25x18-inch sheet of heavy-duty foil with cooking spray. Without cutting all the way through, cut loaf of bread into 12 (3/4-inch) slices, cutting to within 1/4 inch of bottom.
2

Stir together butter and mustard. Spread every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
3

Place foil-wrapped loaf on grill over medium heat. Cover grill; cook 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.

To bake foil-wrapped loaf, bake at 350°F 40 to 45 minutes or until cheese is melted.
Add a little horseradish to the mustard for more of a flavor kick.

Nutrition Facts

Serving Size: 1 Sandwich

Calories: 440
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 30%
Saturated Fat 10g 52% Trans Fat 1g
Cholesterol: 70mg; 24%
Sodium: 1250mg; 52%
Potassium: 270mg; 8%
Total Carbohydrate: 40g; 13%
Dietary Fiber 2g 9% Sugars 0g
Protein: 26g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 30%; 30%
Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;