Remember the diced ham in Tuesday’s dish? Well, there is a bag of diced ham in my fridge that needed to get used, so here we are: another recipe with ham.
Funny enough, the reason I bought ham in the first place was because I had been craving a croque-monsieur for about two weeks. However, these days, I try not to make anything that isn’t for “research” purposes for recipe development. Combining my desire for a fancy ham and cheese sandwich with my blogging duties, I set off to create a ham and cheese sandwich out of sweet potato noodles, with inspiration from my noodle buns.
These little sandwiches are not only charming and would make the perfect fall appetizer or hors d’oeuvre, they are only 5 ingredients (plus seasonings). No processed bread, just cheesey-hammy goodness. The sugariness of the sweet potato noodles come out when you cook them in a skillet. When warmed with cheese, ham and egg they are terribly addictive. If you’re splurging, add about a 1/4 cup more of sharp cheddah cheese into the mixture for extra gooeyness.
Addictive? Yes. Bite-size ham and cheeses are all the rage in our apartment. Actually, once I made these and went to photograph them, Lu sneakily dashed over to the stove and started eating out of the pan. His intentions of going to the gym were postponed until later, after he became full from devouring these leftovers. His response: “But they’re gluten-free!” In fact, these are his fingers:
Whether you’re throwing a fall party or you’re trying to delay your plans for the gym, make these five-ingredient gluten-free ham and cheeses…. or, as I like to call them, casual croque-monsieurs.
Instructions with Pictures
Place a large skillet over medium heat and coat with cooking spray. Add in the sweet potato noodles, garlic powder and season with salt and pepper. Spray the noodles with the cooking spray.
Cook the noodles for about 5-10 minutes or until they are completely softened. You don’t want any crunchy noodles, or else the texture will be off.
Once done, throw in a bowl with eggs. Mix to combine and coat the noodles with the egg.
Add the ham and cheese to the bowl and mix to combine thoroughly.
Place the same skillet over medium heat and add in the olive oil. Once the oil heats, drop the noodle mixture into the pan, trying to get it as round as possible. Quickly push together in the pan with a spatula. Make sure it is spread evenly and there are no holes without noodles.
Top with 2 tbsp of cheese and cook for about 3 minutes or until the noodles are set on the bottom and have browned.
Carefully flip the noodle pancake over and cook for another 3 minutes or until the noodles have set and have browned. Push the pancake down to flatten, using a spatula.
Once the pancake is done cooking, take it out of the pan and onto a cutting board. Cut the strayed noodle ends off until a square or rectangle is made. Cut into four pieces or less, if as hors d’oeuvres.