Go classic with our ham and cheese toastie recipe. Melted cheese and savory ham hugged by golden bread – a timeless combo for a comforting snack!
Take note
Keep in mind that melted cheese can be hot and oozy, so be careful not to burn your tongue while devouring this scrumptious creation. Also, resist the temptation to eat it straight out of the toaster. Give it a moment to cool down, and then dive in!
First things first, let's gather all the tasty ingredients we'll need for this masterpiece. You'll need 2 slices of your favorite bread (white, wheat, or even sourdough), 2-3 slices of flavorful ham, and a generous amount of your preferred cheese (cheddar, Swiss, or mozzarella work wonders). Feel free to add any extra fillings like tomatoes, onions, or pickles if you're feeling adventurous!
Now that we have all our ingredients, it's time to make the bread ready for the toasting process. Take your two slices of bread and lightly butter one side of each slice. This will give your toastie a beautiful golden crust when it's cooked.
Alright, it's time to build the foundation of flavor! Place a layer of ham on the unbuttered side of one bread slice, followed by a generous amount of cheese. If you're adding any additional fillings, now is the time to stack them up too. Top it off with another layer of ham for an extra meaty kick!
It's time to transform these humble ingredients into a heavenly masterpiece. Heat up a non-stick pan or a sandwich press over medium heat. Carefully place the assembled toastie into the pan or press, buttered side facing out. Cook for about 3-4 minutes on each side, or until the bread turns golden and the cheese begins to ooze out seductively.
Congratulations, you've made it to the final step – the blissful moment of devouring your delightful ham and cheese toastie. Use a spatula to transfer your creation onto a plate, and slice it diagonally for that fancy touch. Now sit back, take a bite, and let the gooey cheese and savory ham transport you to sandwich heaven! Remember, indulgence is mandatory.
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