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Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Julian Hensarling
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Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Julian Hensarling
Ingredients
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48 round buttery crackers (such as Ritz) (from 1 [13.7-oz.] pkg.), divided
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8 (1-oz.) Swiss cheese slices, cut into 1-in. squares, divided
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8 (1-oz.) Black Forest deli ham slices, each cut into 3 equal strips (about 1 1/2-in. wide)
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1/4 cup red pepper jelly (such as Braswell's)
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2 Tbsp. unsalted butter, melted
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1 tsp. Dijon mustard
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1 tsp. Worcestershire sauce
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1/2 tsp. everything bagel seasoning
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1/4 tsp. garlic powder
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6 cornichons, halved lengthwise and crosswise, optional
Directions
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Assemble crackers:
Preheat oven to 350°F. Arrange 24 of the crackers, top sides down, on a large parchment paper-lined rimmed baking sheet; top each cracker with 1 piece of cheese and 1 strip of ham, folding ham strip into thirds and lightly pressing down.
Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Julian Hensarling
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Add pepper jelly:
Layer each ham strip with 1/2 teaspoon pepper jelly and another piece of cheese. Top with remaining 24 crackers, top sides up, to form a sandwich.
Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Julian Hensarling
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Brush on butter mixture:
Stir together melted butter, Dijon mustard, Worcestershire sauce, everything bagel seasoning, and garlic powder until combined. Brush butter mixture evenly on top of cracker sandwiches.
Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Julian Hensarling
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Bake:
Bake in preheated oven until cheese has melted and tops are golden brown, 10 to 12 minutes.
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Garnish with pickle:
Garnish each cracker sandwich with a piece of cornichon threaded onto a wooden pick, if desired. Serve immediately.
Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Julian Hensarling