Swiss-Apple and Ham Omelet Roll – 2012 1st Place : Main Dish
Congratulations Lucille Johnson on winning 1st Place in the Main Dish category!
Swiss-Apple and Ham Omelet Roll
½ cup mayonnaise
2 Tbls. flour
1 cup milk
12 egg yolks – room temperature – reserve whites
½ tsp. salt
1/4 tsp. black pepper
1 ½ cups finely chopped cooked ham
1 ½ cups finely diced tart apples
1 cup shredded Swiss cheese
¼ cup chopped green onions
Combine mayonnaise and flour. Gradually add milk and all 12 beaten egg yolks, stirring until well blended. Cook, stirring constantly over medium low heat until thickened. Remove from heat and cool 15 minutes. When cooled, stir in salt and pepper.
Beat egg whites until stiff (until they won’t slide out of the bowl). Fold in mayonnaise mixture, one-third at a time. Pour into prepared 15 ½ x 10 ½-inch jelly roll pan or cookie sheet with sides that have been lined with waxed paper and brushed with mayonnaise.
Bake at 400 degrees for 20 minutes. Invert pan onto towel, carefully removing wax paper.
Mix together ham, cheese, apples and green onions and ½ cup mayonnaise. At this point it is good to put the mixture into the microwave for one minute to melt the cheese. Spread the mixture from end to end and roll up, lifting with towel while rolling.
1 cup mayonnaise
1 Tbls. prepared mustard
2 Tbls. chopped green onions
Mix well the mayonnaise and mustard. When ham roll cools down (10-15 minutes) spread mixture on top (will hide any cracks that may appear). Sprinkle with the green onion and serve while still warm.
Serves 10-16 people