These are some amazing variations on simple melt sandwiches that use new ideas, new ingredients and new combinations you may not have tried before now.

French Market Melt

1/4 cup butter, at room temperature
1/4 cup Dijon mustard
1 tablespoons green onion or chive, chopped
1/8 teaspoon black sesame seeds or poppy seeds
1/8 teaspoon curry powder
5 croissants
5 slices ham, shaved or thin sliced
5 slices Swiss cheese

In a bowl, combine the butter, mustard, onions/chives, sesame/poppy seeds and curry powder. Spread over one inside half of croissants. Place a slice of ham and cheese on each croissant; replace tops.

Wrap each sandwich in foil. Bake at 325 degrees F for 15-20 minutes until heated through.


For an easy-to-eat melt with a hint of the Southwest, try this variation using simple taco ingredients.

Taco Melt Sandwich

1 lb ground beef
1/2 cup chunky salsa
1 pkg dry taco seasoning mix
1 can (LG) refrigerated biscuits
1/2 cup shredded cheese (Taco Blend)
Salsa and sour cream for condiments

Add salsa, taco seasoning packet and 1/2 cup water into saucepan and simmer until thickened.

With a rolling pin, roll out each biscuit into a 6-inch wide circle.

Divide the beef mixture evenly among the biscuits; place filling on half the biscuit, leaving a 1/2-inch margin at the edge. Sprinkle 1 tablespoon of cheese over filling on each biscuit.

Fold other half of biscuit over the filling. Press the edges together and crimp with a fork to seal.

Bake at 375F 10-12 minutes until golden brown. Serve hot - top with sour cream and additional salsa.

Here is a melt sandwich with succulent meat that you can make from a less expensive cut of meat, try this recipe for a melt sandwich made in a crockpot and needing only a few hours of cooking time.

Italian Slow-Cooker Melt

2 cups beef broth, low salt or no-salt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
2 pkg dry Italian salad dressing mix
2 1/2 lbs rump or chuck roast

Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.

Place roast in slow cooker, and pour seasoned mixture over the meat. Cover, and cook on high for 4 to 5 hours. After four hours, shred meat with a fork then continue cooking. Remove bay leaf.

Serve on toasted hoagie rolls; put meat on the rolls, and top with your favorite sliced cheese (provolone, mozzarella, swiss, etc.,). Broil open sandwich to melt the cheese. Serve.