Holiday Ham & Swiss on Ciabatta with Shallot & Grape Jam Reduction

Holiday Ham & Swiss on Ciabatta With Shallot & Grape Jam Reduction

Ingredients:

2 medium slices, ciabatta

2 medium slices of leftover ham

1/2 small shallot, sliced

1 slice of swiss cheese

1 tbsp.-(ish) salted butter; 1/2 tbsp. for the shallot/jam situation

2 tbsp. grape jam (something nicer than smuckers if you can, local)

1 tbsp. dijon mustard

s&p - to taste. (keep in mind that your ham maybe salty)

Instructions:

• In large sauté pan over medium high heat, add the half tbsp. butter, shallot, ham slices to the pan.

• Once the shallots begin to “sweat” or soften, add the grape jam and let that cook for about one to two minutes. Remove pan from heat.

• In an oven-safe pan, use the remaining butter on each slice of ciabatta and place into the pan.

• Next, add shallots, ham, swiss, and dijon to one slice.

• Broil for thirty to sixty seconds, or until the cheese has melted.

• enjoy!