Ham & Cheese Pocket Sandwiches
12 Slices Martin’s Potato Bread
1 Ham Steak, cut into ¼” cubes (about 2 cups)
2 Cups Shredded Cheddar Cheese
1 Large Egg, beaten with 1 tablespoon milk
Additional Equipment: Sandwich Crimper or 4-Inch Round Cookie Cutter
Preheat oven to 350°F.
Sauté cubed ham steak in a skillet over medium-high heat until caramelized.
Arrange six slices of bread on a cutting board. Use your sandwich crimper or cookie cutter to make a gentle impression in the bread slices—this will be your guideline. Brush egg wash over the circle impression, about an inch from the outer edge of the crust.
Tip: choose slices from the center of the loaf so they are larger in size.
Place shredded cheese and sautéed ham cubes in the center of each of the six slices of bread, staying inside the egg wash rim. Be careful not to overstuff.
Top each pocket sandwich with a second slice of bread, pressing the edges slightly to seal. The edges of the bread should overlap with the bottom slice of bread with the egg wash.
Using a circular sandwich crimper or cookie cutter, form the pockets by pressing down in the center of the sandwiches, cutting off the crusts. Make sure the edges of the sandwiches are fully sealed.
Brush the tops and sides of each pocket sandwich with egg wash, then transfer to a prepared baking sheet.
Bake for 5-10 minutes or until golden brown. Serve.
Recipe adapted from: sallysbakingaddiction.com