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Ham and Cheese Toastie recipe


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The perfect ham and cheese sandwich. Gruyere cheese, ham, mayonnaise and mustard are used to fill two slices of wholegrain bread, which is then pan-fried until nicely toasted.

220 people made this

IngredientsServes: 1

  • 2 slices wholegrain bread
  • 2 teaspoons butter
  • 2 slices Gruyere cheese
  • 2 thin slices sandwich ham
  • 1 teaspoon mayonnaise
  • 1 teaspoon wholegrain mustard

MethodPrep:5min ›Cook:6min ›Ready in:11min

  1. Preheat a frying pan over medium-high heat.
  2. Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butter-side down in the hot frying pan. Top with Gruyere cheese and ham. Spread the unbuttered side of the second slice of bread with mayonnaise and mustard; place it, butter-side up on top of the sandwich. Cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.

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Reviews & ratingsAverage global rating:(76)

Reviews in English (54)

by Sarah Jo

This is a really good sandwich. I like to add sliced pickles and tomatoes to mine. And yes, GREAT with homemade tomato soup.-13 Jun 2010

by Jillian

Yum! Great sandwich! I love swiss cheese so I had to try this. I used light mayo and smoked ham. As the submitter states, this is very good with tomato soup. I'm a huge fan of "Rachel's Tomato Basil Soup" from this site. I make batches of it and freeze it. I thawed some and these go perfect together. Thanks for a great recipe.-16 Jun 2010

by Jaay

I make these same sandwich sometimes too and it's very good. You really can't go wrong with these ingredients. Whole grain mustard is a must in my opinion. Sometimes I use honey mustard and pepper jack cheese, which is also really good, gives it a little heat and sweetness.-16 Jun 2010


Recipe Summary

  • 2 slices whole grain bread
  • 2 teaspoons butter
  • 2 slices Swiss cheese
  • 2 thin slices deli ham
  • 1 teaspoon mayonnaise
  • 1 teaspoon whole grain mustard

Preheat a skillet over medium-high heat.

Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butter-side down in the hot skillet. Top with Swiss cheese and ham. Spread the unbuttered side of the second slice of bread with mayonnaise and mustard place it, butter-side up on top of the sandwich. Cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.


Follow these steps to make a great toasted sandwich

  1. Heat the toasted sandwich maker
  2. Slice the mushrooms and fry in a small bit of oil until cooked
  3. Generously season the mushrooms as they fry
  4. Spread the Dijon mustard on both slices of bread
  5. Lay out one slice of Gouda on a slice of bread.
  6. Spread out the mushrooms on top of the cheese
  7. Lay out the ham on top of the mushrooms
  8. Lay out the remaining slice of Gouda on top of the ham
  9. Place the remaining slice of bread on top and push down gently
  10. Brush some olive oil on the toasted sandwich plates
  11. Place the sandwich in the toastie maker and cook for ten minutes.

2 slices white bread, cut 2cm thick
60g unsalted butter, melted
1 tsp Dijon mustard
50g roast ham, thickly sliced
50g mature Cheddar, grated
25g mozzarella, grated
10g Parmesan, finely grated
2 tbsp maple syrup, plus extra to serve

1. Brush one side of each slice of bread with half the melted butter.

2. Fry the bread, buttered side down, in a frying pan over a medium heat for 4 minutes, or until golden. Transfer to a plate.

3. Spread the mustard on the toasted side of one slice of bread, then lay the ham over the mustard, followed by the grated cheeses.

4. Sit the other slice of bread, uncooked side up, on top. Press down gently.

5. Heat the remaining butter in the frying pan.

As the butter foams, add the sandwich and cook for 2 minutes.

6. Add the maple syrup to the pan and increase the heat. Flip the sandwich over and cook on the other side for a further 2 minutes.

7. Remove the toastie from the pan, cut it in half then return it to the pan, cut side down, to caramelise. Serve immediately with extra maple syrup.


Ultimate Ham & Cheese Toastie Recipe


E very year my family and I go camping right after Christmas and we always take the leftover leg of ham to make this scrumptious toastie. If you asked my kids, they would say these toasties are the best part of the holiday! I prepare the onion at home and we toast ours in the Weber barbecue. This is such a winning combination.

  • 60g butter
  • 2 red onions, thinly sliced
  • 1 tbsp honey
  • 1 tsp seeded mustard
  • 8 slices sourdough bread
  • 150g aged cheddar cheese
  • 4 generous slices leftover leg ham
  • Chilli flakes (optional)
  • Sea salt (optional)
  1. Heat a small pot over a low to medium heat and add 40g of the butter to melt. Add the onions, honey and mustard and cook slowly, stirring regularly until the onions are soft and caramelised.
  2. Butter each slice of sourdough on one side.
  3. Heat a sandwich press, pan or barbecue plate.
  4. Once the onion is cooked, assemble the cheese, ham and caramelised onion in the toastie so that the buttered side of the bread is on the outside.
  5. Toast until the cheese is melted and the outside golden brown.
  6. Serve with a sprinkle of chilli and sea salt.

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

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To make the garlic butter, beat together the butter, garlic and parsley and keep at room temperature while cooking the baguettes.

Cook the baguettes according to instructions (usually 10-12 mins at 200°C/400°F/180°C Fan/Gas Mark 6). Remove from the oven and cut in half horizontally. Put each half on a roasting tin and spread with garlic butter. Sprinkle the ham and cheese evenly over the baguettes and bake for a further 10 mins or until the cheese is bubbling and starting to turn golden.

Serve garnished with freshly chopped parsley.


Cheese and ham toasted sandwich

French chef, Gabriel Gaté, presents Taste Le Tour from Paris and talks about the superb French breads and patisseries. French master chef, Philippe Mouchel, prepares a crôque monsieur, a very popular Parisian snack.

Skill level

Ingredients

  • 8 slices of sandwich bread
  • 8 slices of Gruyère cheese
  • 8 thin slices of ham
  • 150 g grated Gruyère
  • 100 g grated Parmesan
  • 4 tbsp cream
  • 2 egg yolks
  • a little salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Top 4 slices of bread with 4 slices of Gruyère cheese. Then top with 4 slices of ham, 4 more slices of Gruyère and, lastly, another 4 slices of ham.

In a bowl mix the grated Gruyère with the grated parmesan, cream, egg yolks and a little salt and pepper.

Spread the top of the remaining 4 slices of bread with half of the creamy cheese mixture. Carefully place the bread, cheese side down, on top of the ham slices. Spread the remaining creamy cheese on top.

Place the crôque Monsieur on an oven tray and bake in a hot oven or under the grill until the cheese has melted inside and out.


Preparation

Step 1

Real Talk: As long as your loaf is sturdy enough, you could make your perpendicular cuts at the bottom all the way to the other end, instead of stopping at the midway point. We suggest stopping midway to prevent any leakage and to keep the crust as sturdy as possible, but do what you’re most comfortable with. Slice with confidence—all that bread will come out in the end!

Step 2

Heat broiler. Okay, now you’re going to cut out the interior of the bread and remove it as one big rectangle of carby goodness without messing up the outside crust. It helps to check the step-by-step photos for this, but trust us, it’s easier than you think!

Step 3

Using a bread knife, cut horizontally along top of loaf just below where it starts to dome (if your loaf has a flat top, cut across to remove any crust) set top aside and position bread so cut side is facing up (in other words, you’re looking down at the surface of the exposed inner loaf). Working around perimeter of loaf, cut down parallel to sides and about ¼" from edge try not to cut all the way through or your toasties will fall through the bottom (sad!).

Step 4

Once you’ve gone all the way around, switch to a knife with a pointed tip (either a slicer or a chef’s knife). Insert blade perpendicularly into longer side of loaf about ¼" in from side and ¼" from bottom, but do not push through to crust on opposite side. Slice through bread, cutting parallel to work surface, until you get to the middle of the loaf, then stop. Rotate bread 180° and repeat on opposite side, only cutting to midpoint again. You should be able to lift out the rectangle of bread at this point (if not, retrace all cuts until bread comes loose).

Step 5

Cut rectangle of bread filling into ¼"-thick slices. Brush 1 side of slices with melted butter. Transfer buttered side up to a rimmed baking sheet. Broil slices until golden brown and toasted, about 2 minutes let cool.

Step 6

Preheat oven to 400°. Smear untoasted side of half (not all!) of bread slices with mustard, then top with ham and cheese, dividing evenly. Close with remaining bread, toasted side up. Cut each sandwich in half on a diagonal, then tuck sandwiches back into hollowed-out loaf, lining them upright and packing in tightly (you may have an extra sandwich that doesn’t fit, so go ahead and eat it). The tops of the sandwiches should be flush with the top of the loaf. amazing, right? Place dome back on top of bread and wrap loosely in foil (poke the top of foil with your knife for steam to escape). Place loaf directly on oven rack and bake until cheese is melted, 25–30 minutes. Remove foil and let loaf stand uncovered for a few minutes to cool, then serve.

Step 7

Do Ahead: Sandwiches can be assembled, placed in bread loaf, and wrapped in foil 1 hour ahead. Bake just before serving.


Ham and Cheese Toastie recipe - Recipes

Toasted Cheese and Ham Sandwich

Italian style with tomato, oregano and basil

There’s simply no better way to make a toasted cheese sandwich for an incredible taste. By frying the bread in olive oil, it brings it to a whole new level. Then by cooking the tomatoes and melting the cheese in a garlic infused oil, the flavours are as good as they can get. Add fresh basil and oregano, all on smoked ham and wow! The best toasted cheese and ham sandwich you will ever taste!

Ingredients

    4 slices of fresh rustic bread of your choice. 2 tomatoes 4 tbsp olive oil 1 garlic clove 6 slices of buffalo mozzarella cheese 2 pinches of dried oregano 2 slices of smoked ham or similar 6 fresh basil leaves Salt and pepper

Steps

Slice your bread and set aside. In a large non stick frying pan on medium heat, add 2 – 3 tbsp of olive oil. Once oil is hot, add the bread and toast until brown, turnover and repeat then set aside in a warm spot. Wipe the pan clean using a cloth or paper towel.

Add 1 tbsp of olive oil, crushed garlic and sweat lightly. Slice the tomato and add to garlic oil, you can also add a little salt. After 45 seconds, flip tomatoes over. Cut the mozzarella cheese into 6 slices and place in pan beside tomato slices and fry until melted and lightly brown. Sprinkle some dried oregano and pepper on the cheese and tomatoes.

Place one slice of ham on each of the two pieces of toast. Add some torn basil leaves. Then add the cooked tomatoes. Pour the melted cheese over the top. Cover each sandwich with remaining toasted slices.

Little Tips

The melted cheese will cook on the bottom of the pan first, therefore it can go brown very quickly and you won't see it, so check underneath with a spatula. Cook to your liking, some prefer more brown.


TOM KERRIDGE

The bread: thick-sliced sourdough.

The cheese: strong cheddar and a really good melting cheese, like gruyère or emmental, grated and mixed together, then parmesan for topping at the end.

The filling: Lea & Perrins Worcestershire sauce, cherry tomatoes cut into quarters, loads of cracked black pepper and a spoonful of mayonnaise to slightly bind it all together.

Cook it: preheat a non-stick frying pan. Butter the bread on the outside, place the filling in the sandwich, then place the sandwich in the pan. Press down with a fish slice. Gently fry and cook until golden brown. Flip over and repeat. As the second side is browning, grate parmesan onto the top side. When the second side is finished cooking, flip over to cook the parmesan until crispy, then repeat. By now the middle should be gooey. Eat.

Serve with: a ginger beer, because the spiciness works really well with cheddar.

The secret: taking your time, not rushing it. Seeing it as a cooking process rather than a throwaway tea or quick snack.

Tom Kerridge is chef-owner of The Bull & Bear, Manchester and Kerridge’s Bar & Grill, London


How to make a cheese toastie

Cheese toastie, grilled cheese, or whatever you call it, a toasted cheese sandwich is a beautiful thing. Filling the gap as a working-from-home lunch, a quick dinner before (or after) the pub, or a guaranteed cure for the morning after, you can’t beat salty, crispy, toasty bread filled with ridiculously oozy cheese.

“I’m not messing about here – this is the ultimate one and it’s going to blow your mind. But there is a particular sequence of events that needs to happen in order to achieve the No. 1 toasted cheese sarnie. And we won’t score any points for buying expensive, artisan bread here. It’s important to go for something neutral and, in my eyes, only a white bloomer will do.”

So, grab 2 slices of bread, choose your cheese and follow this step-by-step cheese toastie recipe that will always make you feel good.

Serves 1
Takes 15 minutes

  1. Lightly butter the bread on both sides.
  2. To one piece of bread, add a nice grating of good-quality cheese that melts well, like Cheddar, Red Leicester or a mixture of the two.
  3. Place your second piece of bread on top, then cook in a sturdy non-stick frying pan on a medium heat for about 3 minutes on each side. This is important, because if it gets too coloured too quickly you won’t get the gorgeous ooze and melt in the middle, and this is all about encouraging that internal cheese lava flow.
  4. When lightly golden on both sides, lift the toastie out of the pan and grate a little layer of cheese into the pan where it was sitting, then add a little pinch of cayenne pepper.
  5. Place the toastie back on top. Leave it for just over 1 minute – wait for the cheese to bubble and the fat to spill out of it
  6. Give the toastie a poke with a fish slice, and once it has a cheesy, doily-like crust on the bottom that moves as one, lift the toastie out of the pan and hold it on the fish slice for 30 seconds so the melted cheese hangs down, sets hard and forms an impressive cheese crown.
  7. Flip it onto the other side and once golden, serve, remembering to let it cool for a couple of minutes before attempting to tuck in.

HOW WILL YOU FILL YOURS?

Don’t stop at just cheese. Pretty much anything goes, so create your own filling combos and have some fun.

Check out our suggestions below using some great British cheeses just for starters:

  • Montgomery’s cheddar, Ogleshield and chopped spring onions. Serve with a pickle.
  • Mrs Kirkham’s Lancashire cheese, Wensleydale and apricot jam (or even orange marmalade). Serve with a pickle.
  • Keen’s Cheddar, Red Leicester and dry cured smoked ham. Serve with a baby spinach, watercress and apple salad.
  • Westcombe Cheddar and Gruyère, thinly sliced smoked ham and a lick of Dijon mustard. Serve with cornichons.
  • Coolea, Westcombe Cheddar, a tablespoon of chopped onions slow cooked in a splash of red wine vinegar and a slice of roast ham.
  • Keen’s Cheddar, sliced tomato, quick-pickled red onion (sliced red onion soaked in red wine vinegar, salt and a few thyme tips), sea salt & freshly ground black pepper.

The final debate is what do you want on the side? Tomato ketchup, brown sauce, a shake of Tabasco or hot sauce, mango chutney, chilli jam, or a mixture? They are all fine choices, and, dolloped onto a side plate like a painter’s palette, really come into their own.