These easy-to-make ham and Swiss rolls are full of unexpected flavors that take common meat and cheese sandwiches to a new level. The simple combination of cabbage, horseradish and cider vinegar creates a zesty slaw to balance the smokiness of the grilled ham and peppers.
The slaw's crunchy texture also plays well against the warm, melted cheese and creamy dressing—a simplified sauce using a few ingredients typically found in Thousand Island dressing.
Hot Ham and Swiss Rolls with Grilled Peppers and Horseradish Slaw
Makes 2 sandwiches, about 2 to 4 servings
Ingredients:
- 2 tablespoons fresh horseradish*
- 2 tablespoons apple-cider vinegar
- 1 cup grated cabbage
- Sea salt
- Freshly ground black pepper
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped pitted green olives
- 2 tablespoons light mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon fresh lemon juice
- Tabasco sauce (or other hot sauce), to taste
- Olive oil, for brushing
- 1 eight-ounce fully cooked ham steak, about 1/3-inch thick, trimmed and cut lengthwise into 2 slices to fit 7-inch baguettes
- 1 small red bell pepper, cut lengthwise into 1/4-inch strips
- 2 seven-inch mini baguettes or other crusty rolls, sliced and separated into tops and bottoms
- 4 slices baby Swiss cheese
Directions:
- Combine the horseradish and vinegar in a medium bowl. Add the cabbage and toss well to blend. Season with salt and pepper. Cover and refrigerate 30 minutes.
- Preheat the broiler.
- Combine the onion, olives, mayonnaise, ketchup, lemon juice and Tabasco sauce in a small bowl. Season with salt and pepper and set aside.
- Heat a grill pan over medium-high heat and brush with olive oil. Grill the ham steak until slightly charred and hot throughout, 2 to 3 minutes per side. Remove and keep warm.
- Brush the grill pan with more olive oil and add the bell pepper. Season with salt and pepper and grill, turning frequently, until char marks appear and the pepper is slightly softened, 3 to 4 minutes. Remove from heat.
- Lay the tops and bottoms of the baguettes cut-side up on a shallow baking sheet or broiler pan. Lay a ham slice on each of the bottoms and divide the grilled peppers on top of the ham. Lay two slices of cheese each on top of the peppers.
- Broil until the cheese is melted and the baguette tops are toasted, about 2 minutes.
- Remove the rolls to a cutting board. Divide the horseradish slaw on top of the cheese and spread the baguette tops with the dressing. Top the rolls and slice each in half on the diagonal before serving.
*Note: Fresh horseradish can be found in the refrigerated section of the supermarket.
For other sandwich ideas, try Grilled Chicken Sandwiches with Pancetta and Mascarpone and Grilled Cheese Sandwiches with Pancetta and Roasted Red Pepper.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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