Sandwich and Wrap Recipes

Grilled Ham and Cheese
Pull-Apart Sandwich Loaf

Assembled in minutes, this sandwich is ready to be toasted on the grill or the campfire.

Grilled Ham and Cheese Pull-Apart Sandwich Loaf recipe


  • 1 (10 to 12 inch) loaf Italian bread
  • 3 tablespoons butter or margarine, softened
  • 1 tablespoon spicy brown or country-style Dijon mustard
  • 6 (1 ounce) slices Swiss cheese
  • 3/4 pound thinly sliced fully cooked ham


  1. Heat gas or charcoal grill. Spray 25 x 18 inch sheet of heavy-duty foil with cooking spray.
  2. Without cutting all the way through, cut loaf of bread into 12 (3/4 inch) slices, cutting to within 1/4 inch of bottom.
  3. Stir together butter and mustard. Spread every other slice of bread with slightly less than 2 teaspoons mustard mixture, creating 6 sandwiches. Fold each slice of cheese in half diagonally; tuck each into sandwich. Divide ham evenly among sandwiches, tucking in to fit. Place loaf on center of foil. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
  4. Place foil-wrapped loaf on grill over medium heat. Cover grill; cook for 20 to 25 minutes or until cheese is melted and loaf is hot, turning loaf frequently.
  5. To serve, open packet carefully to allow steam to escape. Remove foil from loaf; pull apart sandwiches.


To bake foil-wrapped loaf, bake at 350 degrees F 40 to 45 minutes or until cheese is melted.

Add a little horseradish to the mustard for more of a flavor kick.


Per 1 sandwich: Calories 440 Calories from Fat 180 Total Fat 20g Saturated Fat 10g Trans Fat 1g Cholesterol 70mg Sodium 1250mg Total Carbohydrate 10g Dietary Fiber 2g Sugars 0g Protein 26g

% Daily Value*: Vitamin A 8% Vitamin C 0% Calcium 30% Iron 20%

Exchanges: 2 1/2 Starch; 0 Fruit; 0

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat

Carbohydrate Choice 2 1/2

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Betty Crocker

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