Leftover Easter Ham & Gruyere Open Faced Sandwich

Posted by Annette Bellisari on

Serves 4-6


6 thick slices sourdough bread, toasted

1 jar of Bellisari’s Blue Cheese, Honey & Shallot Spread

6 slices leftover Easter ham (about 4.5 ounces)

8 ounces Gruyère, grated (about 2 cups)

3 teaspoons fresh oregano

Kosher salt, freshly ground black pepper


Preheat broiler. Line a rimmed baking sheet with aluminum foil.

Spread each toast with Bellisari’s Blue Cheese, Honey & Shallot Spread,  then top each with 1 ham slice. Top evenly with Gruyère and oregano and season with salt and pepper. Arrange toasts on prepared baking sheet and broil until cheese is toasted and bubbling, 3–4 minutes. Serve hot.

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