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.