Ham and Cheese Toasties

4.75 from 4 votes. Tap stars to vote

My recipe for Ham and Cheese Toasties is my way of bringing a taste of Limerick, Ireland to you! The toasted and browned sandwiches are packed with tender onions and melted cheddar, pure comfort food indulgence.

Prep Time12

Cook Time5

Total Time17

Course: Lunch, sandwiches, Snack

Cuisine: Irish

Servings: servings

Calories: 437kcal

Author: Nancy Mock

Ingredients

4 slices white bread
2 tablespoons butter, salted
2 tablespoons mustard (or mayonnaise if you'd prefer)
3 ounces sliced cheddar cheese (about 6 thin slices)
4 ounces sliced ham (about 8 thin slices)
3 tablespoons diced, sautéed onions (thin slices of pickled red onion would also be tasty here)
¼ cup canned baked beans (optional)

US Customary - Metric

Instructions

Assemble the sandwiches:

Lay out the 4 slices white bread and use the 2 tablespoons butter, salted to butter the top sides of them. Set two of the slices aside.
Flip them over, and spread two of the slices with the 2 tablespoons mustard. Top each mustardy slice with one slice of cheddar cheese.
Divide the 4 ounces sliced ham in half and pile it on top of the cheese. Top the ham with the 3 tablespoons diced, sautéed onions divided between the two sandwiches.
If you're using ¼ cup canned baked beans, spoon the beans over the diced onion on both sandwiches.
Finally, divide the remaining slices of cheddar and place them over the fillings. Top each sandwich off with the two slices of bread you set aside, buttered sides up. (Both sides of the sandwich should have the buttered sides out.)

Toast the sandwiches

Heat up a medium skillet over medium-low heat. If you are using a sandwich press turn it on and heat it up, ideally using flat plates instead of grooved. Place the assembled sandwiches in the hot pan or press.
For a press: close the lid to compress and grill the sandwiches for 3-4 minutes until the bread is toasted on the outside and the cheese is melty.
For a skillet: place something heavy on top of the sandwiches to compress them, like a small cast-iron skillet or like I did: a small cutting board weighted down by a jar of jam or a can of beans.
Grill the sandwich for about 2 minutes until the bread is lightly browned. Flip it over, compress it, and grill for another 1-2 minutes. The cheese should be melted and the bread toasted on both sides.
Slice the sandwiches in half and serve them immediately. I suggest enjoying them with cold Irish beer and a side of Tayto Cheese & Onion chips.

Notes

You can quickly make diced, sautéed onion for this sandwich: finely dice some yellow onion, and heat up a little oil in a pan over medium heat. Sauté and stir the onions for about 5 minutes until they are soft and turning translucent.

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