Ham Muffinini

Piled high with savory ingredients and pressed on a Half Moon Cast Iron Griddle until crispy and melty, these “muffininis” prove that English muffins aren’t just for breakfast!


  • 4 Nature’s Own 100% Whole Wheat English Muffins, split
  • 8 very thin asparagus spears
  • 8 slices Swiss or Gruyere cheese
  • ¼ pound sliced smoked ham
  • Olive oil
  • Salt
  • Pepper
  • Dijon mustard


Set the EGG for direct cooking at 400ºF/204ºC and add the Half Moon Cast Iron Griddle – with the ridged side up – to preheat.

Brush asparagus spears lightly with oil; season with salt and pepper. Place on the griddle; cook 3 minutes or until lightly charred. Cool slightly; cut each spear crosswise in half.

Meanwhile spread mustard over muffin halves. Layer each of 4 muffin halves with 1 slice cheese. Top evenly with ham, asparagus, remaining cheese and muffin halves; press sandwiches together slightly. Brush outside of sandwiches lightly with oil.

Cook sandwiches on the griddle 3 to 4 minutes or until browned and cheese melts.

Serves 4

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