Smoked Ham and Cheese Toasties
photo by ImPat
- Ready In:
- 20 g butter
- 1 tablespoon plain flour
- 1 cup milk
- 1⁄4 cup swiss cheese, grated
- 8 slices bread, crusts removed
- Dijon mustard, for spreading
- 1⁄3 cup swiss cheese, grated extra
- 200 g smoked ham, shaved
- 50 g butter, softened (extra)
- Melt the butter in a small frying pan over low heat. Add the flour and cook for 1-2 minutes or until sandy like in texture. Gradually whisk in the milk, add the 1/4 cup of cheese and cook, stirring, for 3-4 minutes or until thickened and set aside.
- Spread half the bread slices with the mustard and top with the extra cheese and then ham.
- Spread the remaining slices with the pre made cheese mixture and sandwich both sides together. Spread the sandwiches with butter on both sides.
- Heat a large non-stick frying pan over high heat and using extra butter, cook sandwiches (pending on pan size in batches ) for approx 2-3 minutes each side or until golden and the cheese is melted.
- Serve whilst hot.
Questions & Replies
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Delicious loves the flavours of the cheese, dijon and adelphi ham. I would have used twice as much cheese and also had a lot of the white sauce left over (which I'll serve of vegies). I also split the ingredients between 3 sandwiches and did not remove the crusts and made them in the sandwich press so didn't use the extra butter. Thank you Tisme for a great toasted sandwich the DM, DS and myself enjoyed, made for Edition 8 - Make My Recipe.
This is almost a classic Croque Monsieur! I LOVE smoked bacon and ham, so I always have some in the house - and I always have Gruyere cheese, which is what I used in this recipe. The combination of the bÃ©chamel type sauce and the Dijon mustard is what makes this classic French snack dish so popular and this was no exception. Merci Tisme, made for the Aussie/NZ recipe swap #29. FT:-)