Leftover Ham, Horseradish & Maple Bacon Cheddar Melts

Leftover Ham, Horseradish & Maple Bacon Cheddar Melts Leftover Ham, Horseradish & Maple Bacon Cheddar Melts

Sharp Horseradish, Maple Bacon, Leftovers Made Easy

The day-after-Christmas sandwich, griddled with leftover holiday ham and a one-two combination of Yancey's Fancy Horseradish Cheddar and Maple Bacon Cheddar for a melt that's sweet, sharp, and smoky all at once.

Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Serves: 4

What You Will Need

  • 8 sourdough or rye bread slices
  • 12 oz leftover holiday ham, sliced
  • 4 oz Yancey's Fancy Horseradish Cheddar, shredded
  • 4 oz Yancey's Fancy Maple Bacon Cheddar, shredded
  • 3 tbsp unsalted butter, softened
  • 1 tbsp Dijon mustard
  • 1/3 cup leftover cranberry sauce (optional)

What To Do

  1. Butter the bread: Spread the softened butter on one side of each slice of bread.
  2. Build the sandwiches: On the unbuttered side, spread the Dijon mustard and cranberry sauce (if using). Layer on the ham, Horseradish Cheddar, and Maple Bacon Cheddar, then close each sandwich with the second slice, buttered side out.
  3. Griddle low and slow: Cook in a skillet over medium-low heat, pressing gently, until the bottom is deep golden brown.
  4. Flip and finish: Flip and cook the second side until golden and both cheeses are fully melted and oozing at the edges.
  5. Slice and serve: Rest for a minute, then slice on the diagonal and serve warm.

Pro Tips:

Use the same low-and-slow griddle technique as the Thanksgiving turkey melt: medium-low heat keeps the bread golden while both cheeses melt all the way through.