Ingredients

• 1 package sliced soft white bread
• 1 jar red pepper jelly (1/2 cup reserved for serving)
• 1/2 pound thinly sliced ham
• 2 cups Borden® Cheese Mild cheddar Shreds (divided)
• 1 cup panko bread crumbs
• 3 eggs
• 1 tablespoon milk
• 1 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/4 cup canola oil
• Kosher salt and freshly ground black pepper (to taste)

Procedure

1. Roll out each slice of white bread until 1/4-inch thick.
2. Spread about 2 teaspoons of jam over the bread, lay 1 slice of ham on top and 1 tablespoon of Borden® Cheese Mild cheddar Shreds.
3. Tightly roll the bread away from you, creating a cigar.
4. Place onto a baking sheet seam-side down.
5. Continue until all of the bread is used.
6. Prepare a dredging station.
   • In the first baking dish add the flour.
   • In the second baking dish, whisk the eggs and milk.
   • Lastly, place 1 cup of Borden® Cheese Mild cheddar Shreds and panko bread crumbs into the bowl of a food processor and pulse until finely ground and remove to the third baking dish.
7. Dredge each cheddar roll in the flour, then the egg, and lastly the cheddar bread crumb mixture.
8. Heat a large non-stick saute pan over medium heat with 2 tablespoons of butter and 2 tablespoons oil. Once melted, add the cheddar roll and brown on all sides.
9. Remove to a paper-towel lined plate and season with salt and pepper. Add remaining butter and oil, if needed, and repeat with remaining ingredients.
10. Serve warm with reserved red pepper jelly.

Cook’s Note

• Prepare all of the rolls a day in advance and keep them in a baking dish tightly wrapped with plastic wrap.
• Fry before the meal and keep warm in a 200ºF oven.