- 4
- 10 mins
- 20 mins
Ingredients
- 1 sub roll, cut into 1 inch cubes
- 1 tbsp canola oil
- 2 tbsp butter
- 1 tbsp mustard
- 2 tbsp flour
- 2 cups chicken stock
- 1 1/2 cups half and half
- 1/4 lb swiss cheese, shredded
- 1/4 lb american cheese, shredded
- 1 1/2 cup diced ham
- salt and pepper, for seasoning
- 2 dill pickles, minced
Preparation
Step 1
Heat a cast iron pan over medium-high heat in a mixing bowl, combine the bread cubes with the canola oil, toss to coat. Spread in a single layer in the cast iron pan and toast, turning often, until the croutons are crisp and blackened in spots, about 5 minutes. Set aside.
In a large pot over medium high heat, melt the butter. Add the mustard and flour, and whisk well to combine. Add the stock and half and half; bring to a simmer. Reduce the heat to low, and add the cheeses, whisking until the mixture is smooth and creamy. Stir in the ham and continue cooking until the ham is warmed through. Season to taste with salt and pepper. Ladle into serving bowls, top each with spoonful of the minced pickles and a handful of the reserved croutons, and serve immediately. Refrigerate any leftovers.