There’s now a recipe for a simple ham and cheese? Blasphemous!!! So it may be easy to slap some ham and cheese between two slices of bread and call it a ham and cheese. Indeed the basic definition of this sandwich is fulfilled.
I just took it a step further that’s all, with the specific use of a certain type of ham, cheese, bread and other additional fillings (cravings of the day) to make it taste a little more special.
Above Left: Mushroom pie (updated recipe for this to come soon!) topped with puff pastry)
Bottom right: Sinfully crispy ham and cheese
So without further ado, here are the basic ingredients:-
- Thick sliced bread – I used milk loaf as I love its softer crumb, delicate buttery flavour and large surface area. Large sandwiches make for a more impressive presentation
- Sliced ham – I’m not so fond of the traditional Blackforest ham used in a ham and cheese, so I replaced it with Mortadella ham (I was lucky to have some Truffle Mortadella ham so I made this a truffle themed ham and cheese). This option is entirely up to you, you’d know best your ham of preference after all.
- Salted butter for spreading
- Cheese – I used a mix of Emmental cheese and Gruyere. Although I have to say the cheese didn’t melt very well. I might try grating cheddar cheese and using that instead next time
- Optional – dijon mustard, truffle oil, truffles. I suggest you don’t mix mustard and truffle products though.
Preparations coming along. Cheese and butter at room temperature before use.
Butter one side of the bread generously. Get the butter into every nook and cranny and leave no surface unbuttered!
Flip the bread over and start to assemble your sandwich. If you’re not using truffle, spread some Dijon mustard onto the unbuttered side of the bread before layering your cheese on top.
Then add the ham, and more layers of cheese. As you can see below I’ve also added a couple slices of truffle and a little truffle oil before the final cheese layer. Yes, the picture is not the right way around. Oops.
Top with the final slice of bread, and butter the outer surface of the bread. Both sides of the sandwich have to be buttered as you will be pan frying it.
Place the sandwich in a frying pan large enough to fit it and turn the heat on very low. Slowly fry until the entire surface of the bread is an even dark golden brown. Then carefully flip the sandwich on its other side to fry the remaining side to the desired dark golden brown. Its got to be crispy but not burnt.
Once done, slide onto a serving plate, slice it up and serve!
Trust me when I say pan frying the sandwich makes a world of difference. It is not enough to toast the bread and butter it before assembling.
Quick and easy, yet it does look pretty presentable!