18 recipes. Page 1 of 1
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Unlike a flat pizza, the tomato sauce stays outside here, served on the side for dipping. Inside the folded half-moon, soft ricotta, stretchy mozzarella, ham, and basil melt together into one hot filling. Brushing the top with olive oil before baking gives the crust a glossy, golden finish.
The spinach is squeezed hard before it is seasoned, the carrot is sauteed to drive off water, and the rice is left to cool a little before it is spread on the seaweed. All three steps are there to keep the gim from going soggy. The finished roll and the knife both get a thin coat of sesame oil before slicing.
The vegetable and egg mixture is poured wide in the pan, and once the edges set it gets folded twice into a thick square. That goes with ham between slices of butter-toasted bread, along with ketchup, sugar and mayonnaise.
Ham, imitation crab, king oyster mushroom and scallion, all cut to the same length and threaded in turn, make up kkochi-jeon, a regular on ancestral rite and holiday tables. One bite brings the salt of the ham, the spring of the crab stick, the firm grain of the mushroom and the scallion's green smell all at once.
Kimchi, ham, and tofu, all common refrigerator staples, come together into something close to a pared-down budae jjigae. Frying the kimchi for 2 minutes first tames its sourness so it blends with the salty ham and the sweet heat of gochujang instead of competing.
Ice-chilled ramen noodles topped with neat stripes of egg crepe, ham, cucumber and tomato get a tangy soy-vinegar dressing poured over instead of a broth. Because the sauce is a drizzle, not a soup, each topping keeps its own flavor and color. Cutting the egg, ham and cucumber to the same thin width makes the plate look tidy and lets every bite pick up a bit of everything, and the dressing goes on only at the table so the noodles stay springy.
Korean potato salad leaves small lumps in the mash on purpose, putting soft potato and floury bits in the same bite. A little sugar in the mayonnaise gives it the sweet, creamy profile that separates it from Western potato salad, though it shares roots with Japanese potato salad. Diced ham is browned to render some fat, and salted, squeezed cucumber keeps the bowl from turning watery after chilling. An hour in the fridge lets the seasoning settle evenly. It goes on the table as a banchan side dish or between slices of bread as a sandwich filling.
Pounded chicken breast rolled around ham and Emmental, breaded and pan-fried in butter and oil, shows a ring of melted cheese in every slice. Tucking in any exposed cheese keeps it from leaking into the pan.
Gyeran-ppang, the egg bread sold at Korean street stalls, adapts neatly to a muffin tin: a lightly sweet batter fills each cup halfway, and a whole egg cracked on top bakes into it as the batter rises around it. Chopped ham and scallions add a salty, savory layer to the sweet bread.
Ketchup rice, fried in butter with ham, vegetables and peas, is folded inside an egg still moist in the middle, using the curve of the pan. Cut into, the half-set egg runs over the rice, and the peas show up as flecks of green.
Each muffin cup gets sweet batter halfway up, a little chopped ham, and a whole egg cracked on top before baking. You see it often on Seoul streets in winter, and paper muffin cups give the same shape without a special pan.
Bechamel spread thickly over a ham and Gruyere sandwich, then covered with more cheese, bakes in the oven and puffs golden under the broiler. Dijon mustard inside adds a sharp bite that cuts through the salty ham and rich cheese. Only half of the Gruyere is tucked inside during assembly, with the rest saved for the top. Add a fried egg on top and this Paris cafe classic becomes a croque madame.
Korean snack bars serve omelet rice in its plainest form: ketchup fried rice with ham, onion and carrot, wrapped in thin egg and topped with more ketchup. The ketchup and Worcestershire sauce bubble at the edge of the pan before being stirred into the rice. Turned out onto the plate, it takes the familiar oval shape.
Pressed flat in a hot pan, a baguette stuffed with roast pork, ham, Swiss cheese, and pickles turns crisp outside while the melting cheese holds everything together. No sandwich press is needed; a heavy cast-iron pan set on top does the same job. Pickles and Dijon mustard add sour and sharp notes that keep two kinds of pork from feeling heavy. Slicing the pickles thin and patting them dry keeps the bread from going soggy and stops them from overpowering a bite. The traditional pork is Cuban-style roast seasoned with garlic, cumin, and orange juice, and the sandwich took shape among Cuban Americans in Tampa and Miami.
The edges of a thin buckwheat crepe are folded into a square, leaving ham, melted Gruyère and a still-wobbling yolk showing in the middle. In the Breton tradition the yolk stays runny rather than fully set.
Dipped in egg and milk and fried in butter, this ham and Swiss sandwich lands somewhere between French toast and a grilled ham and cheese. Dijon mustard spread on the bread cuts through the richness of the egg coating. Slice it in half while still warm and the melted cheese stretches between the halves.
Finely chopped green and black olives in olive oil soak into a round loaf and season the salami, ham, mortadella and provolone layered inside. Filling and pressing the whole loaf before slicing binds the layers and keeps the cut faces neat. The olives are drained well, and only enough oil goes in to keep the salad moist without pooling at the bottom of the bread.
Raclette works as a meal at the table: each person melts a portion of cheese and pours it straight over warm potatoes and ham. The cooking ahead is simple, boiling small potatoes until a fork goes in but the centers hold, then keeping them covered and warm. A raclette machine is the usual tool, though small ovenproof pans under an oven grill manage the same job. Pull the cheese when it turns glossy and the edges bubble; left longer, it browns and the fat separates.