Grilled ham and cheese toasties recipe
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- Meat and poultry
Great bread toasties grilled for a light easy dinner or a great after school snack! Add your favourite toppings.
Western Australia, Australia
32 people made this
- 2 slices bread
- 2 teaspoons pizza sauce
- 2 slices ham
- 1 handful grated cheese
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Chop up the ham into the sizes you want.
- Spread a teaspoon of the sauce onto the bread slices.
- Spread the ham evenly first then add the cheese.
- Put into the oven for about 10 minutes or until the cheese is golden brown.
Instead of ham you can add any toppings you like. Herbs and spices and salt and pepper is optional.
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Ham and Cheese Toastie with Irish Soda Bread and Irish Country Ketchup [Sponsored Post]
This easy-to-make Ham and Cheese Toastie is a grilled sandwich made especially delightful with homemade Irish soda bread!
This post was sponsored by Judge Casey Irish Ketchup. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.
Though I’ve never had the pleasure of visiting Ireland (it’s on my short list!) I have always loved the food from there. I’ve shared Irish inspired recipes like shepherd’s pie, Guinness beef stew and Irish meatballs here on my blog. But one of the most standard classic Irish dishes is the Ham and Cheese toastie! It’s a pub dish that is so easy to make that most folks don’t even bother sharing recipes for it. Here in the US we often serve our grilled cheese with tomato soup, so I’ve adapted their popular grilled ham and cheese sandwich by making it with homemade Irish soda bread, and a touch of Irish country ketchup!
- 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.
Croque Monsieur (Toasted Ham and Cheese Sandwich)
Learn how to make a perfect Croque Monsieur sandwich!
Okay, everyone. Put on your elastic-waistband pants and get ready for some serious comfort food.
Today, I’m going to teach you how to make a perfect Croque Monsieur, a classic French bistro sandwich made with smoked ham and nutty Gruyere cheese.
First of all, you should probably know that April is National Grilled Cheese Month.
I am fully supportive of the need to celebrate grilled cheese sandwiches with a month full of “diet starts tomorrow” promises and super-comforting lunches.
To celebrate this month-long event, I wanted to give you a recipe for an international-style grilled cheese sandwich.
Because I only like to cook with real cheese, I partnered with REAL® Seal products to bring you this Croque Monsieur recipe.
When you’re shopping for cheese or other dairy, look for products with the REAL Seal on them. It looks like this:
Now you’ll know that you are cooking with real dairy products and not any kind of imitation!
You don’t want to mess around with imitation cheese when you’re making something as glorious as this classic Croque Monsieur recipe.
Croque Monsieur is in many ways the perfect French grilled cheese sandwich.
You can cook it on a griddle if you want, but I like to make mine in the oven because it seems like less work.
Here’s the basic run-down on how to make the perfect Croque Monsieur:
- Make the Bechamel sauce (more about this in a moment).
- Preheat your oven and toast your French bread slices.
- Assemble the sandwiches – bread, ham , lots of grated Gruyere cheese, and more bread.
- Smother the entire sandwich with Bechamel sauce and pop it in the oven.
- Serve toasty warm with a really hoppy beer.
My stomach is growling just LOOKING at these pictures again.
Now, I know you’re probably wondering about the Bechamel sauce. Let me explain just what the heck it is.
Bechamel sauce was probably created by whatever the French equivalent of Zeus is, because it must have come straight from the gods.
I kid you not, this stuff should probably be put on just about everything.
Making it is as easy as putting together a quick cream sauce – I know, I know, that kind of sounds scary, too, but I promise it isn’t.
Here’s what you do: Melt a tablespoon of butter in a small saucepan over medium-low heat.
Once it starts to bubble, add a tablespoon of flour. Whisk it into a paste and let it cook for a bit so the flour loses its rawness.
Stir in some whole milk, then let it cook until it becomes thick like Alfredo sauce.
Remove from heat, stir in some pepper, nutmeg, and a whole bunch of grated Gruyere cheese. Done!
I had a little bit of Bechamel sauce leftover after I smothered my sandwiches with it, so I just grabbed a leftover hunk of French bread and started eating it out of the pan like fondue.
I did this very quietly in the kitchen while the Husband was watching TV so he wouldn’t catch on and ask for some.
It was MINE! (I can be a bit territorial about my food, okay?)
Okay, now it’s your turn! Ready to make your own French Ham and Cheese Sandwiches?
Break out the Breville: it's time for a toastie
N o food ever truly disappears. Foods are mistreated and become unfashionable, but there is always someone, somewhere serving melon with Parma ham, duck a l'orange, fruit salad – and there are always people happy to pay for it. So, let's not say that the toastie is back, but that this neglected classic is definitely enjoying something of a moment.
Within the rarefied splendour of Berners Tavern in London, Jason Atherton has been serving a dose of 1970s nostalgia: a black pudding Breville toastie, albeit made with brioche. Elsewhere in the capital, Loaf now serves a dedicated toastie menu, as will Poppy's Place when it opens in Fulham next month.
Meanwhile, from hip East End wine bar Sager + Wilde to Manchester's Volta, Liverpool's Baltic Bakehouse to Bristol's superb Pickle food truck, there are suddenly examples of America's favourite toastie – AKA the grilled cheese sandwich – everywhere. Little wonder that Restaurant magazine picked the once humble toastie as one of its main trends for 2014.
That's a fashionable fad we can all get behind, right? It is hot, melting cheese in a crisp, buttery pocket and, depending on where you eat, everything from hot salt beef to pulled pork stuffed in there, too. Plus, after years of neglect, these new wavers are, finally, giving the toastie the respect it deserves.
Despite what you may find up and down Britain, a toastie is not simply a sandwich made with toasted bread, nor is it a dry, crusty panini filled with any old rubbish and shoved into a sandwich press to warm it through for a minute. Whether made in a Breville, a press or a frying pan whether you butter the outside of the bread or the appliance itself, a genuine toastie needs an outer coating of fat to which there must be a direct application of heat, so that its exterior develops a magical golden crust.
As Nisha Patel, one half of London street food outfit Grill My Cheese (GMC), puts it: "Most people would think that it's difficult to get wrong, but factors such as cheese to bread ratios, poor-quality ingredients and grilling methods can all produce sub-par toasties. For us, having a product that is essentially a simple idea meant it had to be perfect."
Many Americans swear by spreading mayo on the outside of the sandwich (or even vegetable oil and yoghurt), but GMC uses unsalted butter: "This provides the buttery flavor and a crisp crust without being greasy." On the stall, Patel and Nishma Chauhan use an industrial griddle and a cast-iron press on top of their sandwiches to replicate their preferred frying pan method for a mass audience. For a "gourmet" take on this usually highly processed US diner classic, they use a blend of artisan cheeses, fresh sauces and homemade fillings on organic sourdough bread.
Gastronomic snobs and class warriors alike might scoff at all this: another crass, calorific US import being given a foodie makeover. But the beauty of the toastie is that it is a genuine treat, easily made at home, which, if you spend a quid or two more on ingredients, you can transform into a moment of intense pleasure. Insomuch as affordable luxury exists, this is it. Comfort food in excelsis.
Not that the toastie (third-degree burns from molten bean and cheese fillings the whole concept of the tuna melt), doesn't have its issues, which this root and branch rethink of what the toastie is and can be should address. But do tarted-up toasties whet your appetite? Is it time, once more, to revel in the Breville?
A vintage classic, Grilled Cheese Sandwich
While out pickin for a one of a kind vintage classic I hunt with no particular item in mind. Just let what I stumble on find its way home. Amazing what will fall into your path. As below with my new ahem..vintage juice press! Juice ON!
Cooking bread and cheese is an ancient food prepared by many cultures the U.S. version of the grilled cheese sandwich originated in the 1920s when inexpensive bread and cheese became available. A vintage staple easily prepared and enjoyed today in most households.
Grilled Cheese Sandwhich, aka A Classic Good Time Sandwich
Is it really really grilled? No, more like griddled. Although I've grilled this toastie before, for todays purpose this sandwich sizzles on the griddle playing a staring roll on GHL TV episode titled Vintage Classics.
The recipe is simple, fresh farm house white pullman bread, sliced and brushed with melted butter, sharp farm house cheddar, and cured French ham all toasted on the griddle until the cheese begins to melt. The result ia a cheesy goodness that can be enjoyed any time of day. Today, mini grilled cheese toasties are even being served during cocktail parties as hors d'oeuvres.
The benefit of this recipe is there is no one right or wrong way. Change up the bread, the fillings, or expose your fillings as on open face sandwich and toast it up!
TIP: Butter the bread on the outside when assembling the sandwich before placing on griddle or sauté pan for toastie crisp goodness.
Don’t have a microwave?
No problem! Well, unless you are hangry, then there could be a problem. You can absolutely make this in the oven, however, your Keto Grilled Cheese won’t be ready in 10 minutes.
Here is how to make it in the oven:
Heat the oven to 350° and spray a square glass (oven safe) container with olive or avocado spray oil. In a bowl whisk the almond flour, parmesan cheese, baking powder, onion powder and salt until combined, then mix in the cheddar cheese.
Whisk in the egg and olive oil until fully mixed then pour into the prepared dish. Bake for 15 minutes, until the egg is cooked all the way through. Continue on with the remaining instructions in the recipe card.
Recipe Grilled ham and cheese toastie with tomato chutney
That looks delicious! Can’t wait to have our baby so I can inhale a ham sandwich again!
Sounds like an amazing addition to a toastie!
Ooh sounds rather yummy. I actually have the Baxters Classic Tomato Chutney in the fridge at the moment so might be worth a go.
I love toasted ham and cheese at any time of the day or night. Will have to try the next one with chutney.
I kind of laughed at the idea of a recipe for a grilled cheese sandwich. lol.
oh my this looks amazing and sounds sooo delicious. thanks.
The chutney sounds delicious on this sandwich.
Yum, yum, yum. I love this. And Baxters chutney is one of our faves. I used it on my son’s lunch today. Had never thought to add it to a toastie though. Will absolutely be doing. I have everything to make this for lunch today.
Sounds and looks great – will be trying this soon.
Yep to toasties, and thanks. Yum.
toasties have got to be one of my fave things to eat. especially in winter.
- ¼ cup (2 ounces) tub light cream cheese
- 1 tablespoon chopped fresh basil
- 1 teaspoon Dijon mustard
- ¼ teaspoon freshly ground black pepper
- 8 (1-ounce) slices whole wheat bread
- 4 ounces low-fat deli ham
- 8 (1/4-inch-thick) slices tomato (about 1 large)
- ¼ cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Combine first 4 ingredients in small bowl stir well.
Spread about 1 tablespoon cream cheese mixture over each of 4 bread slices. Top each with 1 ounce ham, 2 tomato slices, and 1 tablespoon cheddar cheese. Place sandwich halves and remaining 4 slices bread on a baking sheet. Broil 2 minutes or until cheese is melted and bread is lightly browned. Top each sandwich half with remaining bread slice. Serve immediately.
- 2 slices of brown bread with seeds
- 1 slice of ham
- pinch of freshly grounded black pepper
- 1 slice of Cheddar cheese
- 1 tbsp of grated Parmesan cheese
- 1/4 cup of grated Mozzarella cheese
- about 15g of unsalted butter (cut into 2 cubes)
Put the sliced of Cheddar on a piece of sliced brown bread.
Then put the ham on top and sprinkle pinch of ground black pepper on it.
Then sprinkle Parmesan on top.
Follow by the Mozzarella cheese
Use another piece of brown bread to cover it.
Heat up a pan and put a knob of butter in. Put the sandwich in the melted butter and brown it slowly in medium low heat.
Flip the sandwich when one side is brown. Put the other knob of butter in the pan and move the sandwich around to absorb the melted butter. Brown the other side of the sandwich in low heat until it is golden brown and the cheese is melted.
Other than ham and cheese, you could also add baked beans in the sandwich, or replace ham with sauteed mushroom and onion. You could check out the fillings of my toasties recipes. Classic Toasties and Mushroom Toasties. My personal favourite is mushroom and cheese sandwich, but my kids love ham and cheese the most.