The Melting Pot

The Melting Pot

servings
2

Ingredients






















Cooking Instructions

1

Peel and thinly shred sweet potato using largest holes of box grater; add shallot and stir. Pour oil to depth of 2 inches into heavy-bottomed pan skillet over medium heat. When hot, begin to add small handful of sweet potato mixture at a time. Fry in batches until crispy and golden, about 2 minutes. Transfer to paper towel-lined bowl; sprinkle with parsley, salt, cayenne, smoked paprika and garlic powder.


2

Combine marmalade, mustards and thyme in small bowl; spread mixture on 1 side of bread slices. Top each of 2 of the slices with 1/4 cup swiss, 2 tablespoons cheddar and half (2 ounces) of the ham. Divide jalapeño pepper and sweet potato mixture over ham. Place remaining ham over sweet potato mixture; sprinkle with remaining cheeses and close with remaining 2 bread slices, marmalade-side down, to form sandwich.

 


3

Place baking pan in cold oven; heat oven to warm. Whisk egg and milk in small bowl. Generously brush sandwich tops with egg mixture; sprinkle each with 1/4 of the coconut, lightly pressing to adhere. Melt 1 tablespoon butter in heavy skillet over medium-low heat. Carefully add 1 sandwich, coconut-side down, and grill for about 3-5 minutes until bottom is browned. Brush top with some of remaining egg mixture and sprinkle with half of remaining coconut. Flip sandwich and cook for 3-5 minutes or until bottom side is browned. Transfer to baking pan in oven; keep warm while repeating procedure for second sandwich.


Ingredients






















Cooking Instructions

1

Peel and thinly shred sweet potato using largest holes of box grater; add shallot and stir. Pour oil to depth of 2 inches into heavy-bottomed pan skillet over medium heat. When hot, begin to add small handful of sweet potato mixture at a time. Fry in batches until crispy and golden, about 2 minutes. Transfer to paper towel-lined bowl; sprinkle with parsley, salt, cayenne, smoked paprika and garlic powder.


2

Combine marmalade, mustards and thyme in small bowl; spread mixture on 1 side of bread slices. Top each of 2 of the slices with 1/4 cup swiss, 2 tablespoons cheddar and half (2 ounces) of the ham. Divide jalapeño pepper and sweet potato mixture over ham. Place remaining ham over sweet potato mixture; sprinkle with remaining cheeses and close with remaining 2 bread slices, marmalade-side down, to form sandwich.

 


3

Place baking pan in cold oven; heat oven to warm. Whisk egg and milk in small bowl. Generously brush sandwich tops with egg mixture; sprinkle each with 1/4 of the coconut, lightly pressing to adhere. Melt 1 tablespoon butter in heavy skillet over medium-low heat. Carefully add 1 sandwich, coconut-side down, and grill for about 3-5 minutes until bottom is browned. Brush top with some of remaining egg mixture and sprinkle with half of remaining coconut. Flip sandwich and cook for 3-5 minutes or until bottom side is browned. Transfer to baking pan in oven; keep warm while repeating procedure for second sandwich.


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