Grilled Ham and Cheese Sandwiches
with pureed butternut squash and carrot soup

Name: Grilled Ham and Cheese Sandwiches
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 slices Sandwich bread; 4 Tbsp Butter; 8 slices Cheese (like Swiss, gruyere, provolone); 1 Tbsp to 4 Tbsp Dijon mustard; 8 slices Ham; 1 Butternut squash, large, cubed ((look for a 3 lb squash)); 4 cloves Garlic, minced; 1 Onions (medium), chopped; 2 Carrots, peeled and chopped; 1 1/2 Tbsp Cooking oil; 6 to 7 cups Chicken stock; to taste Salt and pepper; to taste Maple syrup

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

A hot sammie and a smooth soup are a perfect fall combination. We double the soup to make Thursday's dinner super simple.
Smarts: Microwave butternut squash for a few minutes to make it easy to peel and chop.

Dependency

Pork Chops with Pear and Celery Slaw

Proteins

Cheese, Deli meat

Cuisines

American

Ingredients

Metric

Servings:

Grilled Ham and Cheese Sandwiches:

Sandwich bread - 8 slices
Butter - 4 Tbsp
Cheese (like Swiss, gruyere, provolone) - 8 slices
Dijon mustard - 1 Tbsp to 4 Tbsp
Ham - 8 slices

Pureed Butternut Squash and Carrot Soup (for two dinners):

Butternut squash, large - 1 , cubed ((look for a 3 lb squash))
Garlic - 4 cloves , minced
Onions (medium) - 1 , chopped
Carrots - 2 , peeled and chopped
Cooking oil - 1 1/2 Tbsp
Chicken stock - 6 to 7 cups
Salt and pepper - to taste
Maple syrup - to taste

Prep

Butternut squash / Garlic / Onions / Carrots - These soup ingredients are enough for two nights of dinner. Prep as directed. (Can be done up to 3 days ahead)

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Make

Heat up a Dutch oven over medium-high heat. Add cooking oil and then garlic and onions to heated oil with a dash of salt. Saute until softened, ~3 minutes.
Next add in butternut squash and carrots. Pour in enough chicken stock to cover veggies, and then bring to a boil. Simmer for ~10 minutes with lid on.
While soup is simmering, butter one side of each piece of bread with about 1/2 tbsp (7 ml) of butter each. Lay out bread buttered-side down. Layer with cheese, Dijon, ham, another slice of cheese and top with bread, buttered-side up. Continue until all sandwiches are made.
Heat up a griddle or a skillet over medium heat. Place sandwiches onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes.
After soup has simmered and squash is tender, puree with an immersion / stick blender (like in this video) when it’s cool enough to work with (or transfer into a blender in batches). If using an immersion blender, I like to move the pot into the kitchen sink in case of spattering. Puree until smooth. Season soup to taste with salt and pepper. We use unsalted homemade broth, so we added ~1 1/2 tsp (7 ml) salt to our final product to make it taste like we wanted. If you want the soup to be sweeter, consider adding maple syrup. Reserve half the soup for Thursday.
Enjoy your fall soup and sammie combo! This grilled ham and cheese is great dipped into the soup too.

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