dinner · entree · holiday · sandwich

Grilled Ham and Mushroom Po’Boy

I’ve been meaning to post this recipe for weeks, but got bogged down by all of the Christmas baking.

Now that Christmas is here, and all of the goodies have been made, I guess I can get back to writing up dinner recipes for y’all.

This recipe is fantastic for after Christmas. If you’re baking a ham for the holidays you’re bound to have a TON of leftovers. I made a little 4 lb. ham in the crockpot last month and the leftover ham lasted for weeks. It’s cured meat so it can last in the fridge for quite some time.

I made a few casseroles with the leftovers and a breakfast bake, but my favorite re-imagining of that crockpot ham was this sandwich. It reminds me of one of the first things I even learned to cook: grilled chicken sandwiches.

When I was a teen and left to my own devices, I started experimenting in the kitchen after watching my mom cook for years. The first thing I ever made was a grilled chicken sandwich. I would slice an onion (and bell pepper, if my mom had it in the fridge) and saute it with some mushrooms. I’d cook a chicken breast on the stovetop and then put it inside a bun with the grilled veggies and mayo. It was my favorite, and only, dish at the time.

This ham sandwich riffs off of that. I’ve got the sauteed onions and mushrooms mixed with chunks of ham. I slathered a hoagie roll with a mixture of mayo and creole mustard and went to town. This sandwich may usurp my OG grilled chicken sandwich on the favorite throne.

Enjoy!

Grilled Ham and Mushroom Po'Boy

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Zesty grilled ham, onions and mushrooms in a hoagie roll with mayo and creole mustard.

Ingredients

  • 2 cups fully cooked ham, cut into chunks
  • 1 red onion, sliced
  • 12 oz. sliced baby portobello mushrooms
  • 1 TBS. olive oil
  • 1 tsp. rosemary (dried)
  • 1 tsp. basil (dried)
  • salt & pepper
  • Hoagie rolls, for serving
  • Mayonnaise, hot sauce and creole mustard, for serving

Directions

  1. Heat oil in a large pan over medium high heat. Add onion and mushrooms and saute until onion is tender and mushrooms are brown, about 3-4 minutes. Stir in ham, rosemary, basil, salt and pepper and continue cooking for another 2-3 minutes or until ham is warmed through.
  2. Split hoagie rolls and spread mayonnaise and mustard on the inside. Fill with mushroom and ham mixture and serve.

Step-By-Step Instructions

Heat oil in a large pan over medium high heat. Add onion and mushrooms and saute until onion is tender and mushrooms are brown, about 3-4 minutes.

Stir in ham, rosemary, basil, salt and pepper and continue cooking for another 2-3 minutes or until ham is warmed through.

Split hoagie rolls and spread mayonnaise, hot sauce and mustard on the inside. Fill with mushroom and ham mixture and serve.

2 thoughts on “Grilled Ham and Mushroom Po’Boy

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