Hot Ham and Swiss Pockets

Ham and Swiss cheese just go together, but put it in a flaky puff pastry pocket and you have one hot delectable lunch!

Hot Ham and Swiss Pockets

I have another wonderful lunch idea for you that easy to put together.  I love my lunchtime sandwiches and even better is when it is a hot sandwich.  This one is the ultimate flavor combination of scrumptious ham and Swiss cheese, hot and melty, and baked inside a delicate puff pastry pocket.  Yum!  A take on a classic hot Ham and Swiss sandwich, but soooo much better!

This sandwich is very easy to put together with the help of store bought puff pastry, deli ham and sliced Swiss cheese.  You really just need to cut out some squares for the crusts and assemble.  Throw them in the oven to bake and your sandwich will puff into heavenly goodness!  We served these for lunch but they would make a great dinner item, or make them tiny into bite size appetizers.  They are fabulous any way  you serve them.

How do you serve them?

• For lunch with a side salad and fruit
• As a light dinner with a bowl of soup and a side salad
• As an appetizer, just make the pockets into smaller sizes

What Ingredients do I need?

• Puff pastry (I use a 5x5" pastry squares that I found at a Middle Eastern Market - see picture.) Pepperidge Farms are readily available.

• Spicy Brown Mustard
• Deli Ham slices
• Swiss Cheese slices
• Egg

Substitutions and Variations

• Use Honey Ham or Black Forest Ham
• Use Turkey instead of Ham
• Use Pastrami instead of Ham
• Use Gruyere Cheese
• Use Dijon Mustard
• Use Mayonnaise instead of Mustard
• Mix Spicy Mustard and Mayo together
• Add in some spinach
• Add in tomato slices
• Make a turkey, mushroom, Swiss pocket

Kitchen Tips and Notes

• NOTE: The recipe doesn't have amounts for the ham and Swiss cheese.  I bought 1/2 lb of ham and a package of sliced Swiss.  I used 2-3 slices of ham and 1-2 slices of cheese per sandwich.  Estimate what you would like, but keep in mind if you stuff them too much you will have more difficulty sealing them and the possibility of the filling oozing out!
• Use a pizza wheel to easily cut the pastry dough
• I used 5x5" squares, you can use any size you want.  
• You can also take on pastry square and place the filling on half and fold it over for triangle pockets
• Make small triangle appetizers
• Another method would be to leave a large puff pastry sheet whole, layer on the ingredients, place the top sheet over and bake.  Once baked then you can cut squares or slices to your liking.
• Watch the puff pastry when it's baking so that it doesn't get too brown or burn on top.
• To make an egg wash just add a little water to an egg and beat together.

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Hot Ham and Swiss Pockets

1 package frozen puff pastry, defrosted 
Spicy Brown mustard
deli ham, sliced
Swiss cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash

Preheat the oven to 450 degrees F. 

Place a piece of parchment paper on a sheet pan.

Lay 1 sheet of puff pastry on a lightly floured board.  Cut in to squares about 5x5".  Cut 2 squares per sandwich and make as many as you like.  Place the bottoms on the sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place several slices of ham and then 1-2 slices of cheese, also leaving a 1-inch border. 

Brush the border with the egg wash using a pastry or silicone brush.  Place the second sheet of puff pastry square on top, lining up the edges.   Crimp the edges together using the fork tongs.  Brush the top with egg wash and cut two small slits in the top of the pastry to allow the steam to escape.  

Bake for 18-20, or until puffed and golden brown. Allow to cool for a few minutes, slice on the diagonal and serve.

White Chicken Chili

For a different take on chili, whip up this thick and hearty White Chicken Chili.  It's filled with chicken, white beans, and green chilies and has the best southwestern flavor!

WHITE CHICKEN CHILI

I love a good chili, but sometimes you want to stray from the typical beef flavoring and go a little lighter.  In steps White Chicken Chili.  Filled with chunks of chicken breasts, Cannellini beans (white kidney beans), and the flavors of the southwest with green chilies, chili powder, and some hot sauce.  I also went a little rouge and added some corn for a little veggie addition.  Boy, this chili is good!

Perfect during these winter months, this makes a good lunch or dinner with a salad and some crusty bread to sop up all that thick broth.  And can you say game day food?  Winner!

What Ingredients do I need?

• chicken breasts
• low sodium chicken broth
• Cannellini beans
• canned corn
• canned green chilies
• Tabasco sauce
• chili poweder
• onion powder
• cream cheese
• cornstarch

Substitutions and Variations

• use any white bean
• use any hot sauce, or red pepper flakes or cayenne pepper to heat the chili
• use sour cream or yogurt to add creaminess instead of cream cheese
• add hominy or mexicorn to the chili
• use rotisserie or saved shredded chicken instead of cooking the breasts
• use chicken thighs instead of breasts

Kitchen Tips and Notes

• To save time use already cooked shredded chicken or buy a rotisserie chicken and shred it.
• thickeners:  equal parts cornstarch and water added to boiling liquid.  You can also thicken using potato starch or flour slurry.
• This soup freezes well for up to 3 months
• Double the recipe for a large crowd
• Can be converted to a crock pot or Instant Pot - add the cream cheese in the last stages of cooking.

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White Chicken Chili

serves 4

4 boneless skinless chicken breasts
2 cups low sodium chicken broth
1 14 oz can Cannellini beans, drained and rinsed
1 14 oz can corn, drained
1 4 oz can green chiles 
1 teaspoon Tabasco Sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
4 oz cream cheese room temperature
1 tablespoon corn starch
1 tablespoon water

Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot.  Bring to a boil, then reduce to medium low, cover and simmer for 15-20 minutes or until cooked through and tender.

Remove chicken breasts from pot to a cutting board and shred.   Place shredded chicken back in the pot with the chicken broth.

Add beans, corn, green chilies, Tabasco sauce, chili powder, onion powder, salt and stir to combine.  Cut the cream cheese in to cubes and add to the soup stirring occasionally until melted.  Cover and simmer for 10 minutes.

To thicken the soup, stir together corn starch and water and add to chili.  Raise the heat to high and boil for 5 minutes until desired thickness.  

Italian Turkey Sausage Subs

Hearty sub sandwiches get a pop of flavor from the Italian turkey sausage.  They are and topped with gooey cheese are hard to resist!

Italian Turkey Sausage Subs

Let's talk lunch.  I love a good sandwich during lunchtime.  It's a staple in our house and this particular sandwich is meaty and hearty, with flavors that pop in your mouth.  Filled with Italian turkey sausage for a lighter calorie count these sandwiches also sneak in some veggies as well.  Onion and bell pepper lend nutrients, fiber, and flavor to the dish.  Seasonings like Italian seasoning mix, garlic, balsamic vinegar, and red pepper flakes give this sandwich that quintessential Italian flavor.  

Perfect for a weekend lunch, light dinner, game day, party or potluck.  These easy to make sandwiches will fill your tummy and warm your soul.

What Ingredients do I need?

• turkey Italian sausage 
• green bell pepper
• yellow onion
• garlic
• can fire-roasted diced tomatoes
• Italian seasoning
• balsamic vinegar
• red pepper flakes
• French-style sub rolls
• mozzarella cheese, shredded

Substitutions and Variations

• Use hot or sweet Italian sausage
• cook in a slow cooker for 2 hours on high - adding to the cooker after the meat, onions, and bell pepper is cooked
• cook in a pressure cooker - cook for 4 minutes, rapid pressure release
• double the recipe for a crowd

Kitchen Tips and Notes

• Toast the sub rolls for extra crunch
• remove sausage from casings before cooking if using links
• Make sure to simmer over the lowest flame to ensure the meat stays saucy
• Leave out the red pepper flakes for a kid friendly version
• Add red pepper flakes to satisfy your heat tolerance and liking

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Italian Turkey Sausage Subs

serves 6

1 lb. turkey Italian sausage 
3/4 cup green bell pepper strips
1/2 cup yellow onion, diced
2 cloves garlic, minced
1 14.5 ounce can fire-roasted diced tomatoes, undrained
2 teaspoons Italian seasoning, crushed
2 teaspoons balsamic vinegar
pinch crushed red pepper flakes
6 French-style sub rolls
1/2 cup mozzarella cheese, shredded

In a large skillet cook sausage, bell pepper, onion, and garlic over medium heat until meat is browned; drain off fat.  Add in the tomatoes, Italian seasoning, balsamic vinegar, and red pepper flakes.  Stir to combine.

Cover with a lid and turn the fire down to low.  Simmer covered for 20 minutes.  Toast sub rolls if desired.  Fill with meat filling and top with shredded mozzarella cheese.