Smoked ham and cheese toasties
January 7, 2007
Filed under Asia & beyond, Bread winner
Over medium heat, melt half a cup of butter in a sauce pan. Add 4 tbsps. of flour all at once and stir until smooth. Cook for a few minutes until the mixture browns a bit — this should remove any trace of floury taste.
Slowly pour in about two cups of milk, stirring continuously to prevent lumps from forming. The mixture shouldn’t be too thick at this point — it will get thicker after you add the cheese so, ideally, the mixture should be fairly easy to stir at this time.
When all of the milk has been incorporated, turn the heat to low and add about a cup of chopped smoked ham. I also added about a tablespoonful of chopped pimientoes but if you don’t like pimientoes, the smoked ham will do. Stir to blend. Add about 250 grams of quickmelt cheese that had been cut into small cubes. Stir until the cheese melts and the mixture is fairly smooth.
Stir in 2 tsps. of Dijon mustard and continue stirring until all the cheese cubes have melted and the mustard has been incorporated.
Split some hamburger buns and spread the ham and cheese mixture on top. Not just spread, really — pile it on; the thicker, the better. 
Make sure that you cover the entire surface all the way to the edges. If the edges are exposed they will brown and toast too fast before the topping gets all gooey and bubbly. Take it from me, the edges of my first batch of toasties were too brown around the edges. The buns in the photos above and below were the second batch I made.
Grill (upper heat only) in a very hot oven for a few minutes until the tops are bubbly and lightly browned in spots. Note that while the sides of the bread will be a little toasted, the inside which had not been touched by direct heat will be soft and moist.
It will sound too self-serving already if I say — again — that the ham and cheese toasties were really great so just try them to experience what my kids and I did. Suffice to say that it’s the new craze in the house. 
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really a good alternate to pizza pandesal…. looks yummy indeed…
maybe I shld try this pag may mga bisita, coz its just me and my hubby… no kids
ideal for mirienda din sya dibah?
Wow!
I love the idea of taking pics of the procedure. Would sure help those who don’t know their way around the kitchen so much.
wow! ms. connie ang galing mo talaga!
just now my mind is debating on what to do with my ham and bacon bits & pieces. sawa na kami sa kakagawa ng sandwich eh 
This recipe is a ‘must try’ talaga!
Thanks a bunch & sobra talaga kitang idol!
Happy New Year to you and your family
love lots!
Sam of Kuwait
Yah, brenda, they go well with juice or coffee.
nadia, for more complex recipes, i’ll try to have those step-by-step photos.
Sam, kami rin ganyan. Kahit gaano kasarap ang ham, we crave for variety after a while.
this is awesome. that creamy topping is just divine. definitely kicking it up a notch when it comes to leftover ham. i’ve discovered dijon mustard’s usability in cooking too. i’ve watched Rachael Ray use it a lot in her cooking. It adds that kick to any dishes.
hi, wala kasi kaming oven. can you do this over an oventoaster? and if its possible, for how long? thanks God speed!
hi connie!
i really like your blog, yummy recipes….
i want to try this rcipe this evening, by the way how many pieces can you make with this recipe? konte lang kasi kami sa bahay eh…thnanks!
I really like to try this but we don’t have mustard at home. Ano po pwedeng ipalit?:???:
Dexie, my daughters have discovered dijon mustard’s usability in just about everything hehehe including burgers. They just pile on the mustard.
pinky, yes, you can. can’t say how long though. best solution really is to watch the bread as they toast then take note of the time so that when you make another batch, you can use the timer.
may, about 24 pieces but I didn’t cook them all at the same time — just 8 pieces at a time. you can keep the spread in the fridge in an airtight container for a couple of days.
wowie, naku, i can’t suggest a substitute. mustard is available in most supermarkets.
hi connie!
i tried to make this last night…
duh, na mali ang paglagay ko ng mustard instead of 2 tsp, 2 tbsp ang nalagay ko so talgang yellow ang color, ahihihi…ill post the pic on my blog tomorrow, (hahha)
1 small box na quickmelt ang ginamit ko, tama ba yun?
cge lang , super yummy pa rin!
My gawd! *drool*
may, it was about 1/4 of a 1-kg block of quickmelt. Masyado ba maasim pag 2 tbsps. of mustard?
Gives Rizza a stack of tissue paper
mmm, d nmn maasim ang 2 tbsp na mustard, yellow lang talaga ang kulay, ahihihi…
God bless
1/4 ng malaking box dba? ang ginamit ko eh yung 1 whole small box (250gms ata), hahhaa…cge lang try ako nito uli
Kung di maasim, may, next time i’ll use 2 tbsps of mustard. my kids love mustard.
sorry but really im not that familiar with the mustard - is any kind of mustard can be use? i see mustard powder pack in a supermarket - can i use it?
sorry again - its not a mustard powder that ive seen in supermarket - its a custard powder -