AI-generated image
Tosti ham-kaas (Dutch ham and cheese toastie)
Thin white bread pressed with ham and young Gouda until golden, with ketchup
In the Netherlands the tosti is what children ask for after school, at the swimming-pool café and at Saturday lunch: two thin slices of white bread with ham and young Gouda, pressed in a tosti iron until crisp and golden and the cheese oozes at the edges, then dunked in ketchup. It is ready in ten minutes. It contains gluten (wheat) and milk. Chef's tip: butter the outside of the bread, not the inside, so it browns evenly and doesn't stick.
- Total time
- 9 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 4 slices thin-sliced white bread
- ½ oz buttersoftened
- 2 ⅛ oz young Gouda4 thin slices
- 1 ¾ oz cooked ham2 slices
To serve
- 2 tbsp tomato ketchup (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Heat a tosti iron, sandwich toaster or heavy frying pan over a medium heat.
Step 2: Butter one side of each slice of 4 slices thin-sliced white bread with ½ oz butter. Lay two slices butter side down, top each with a slice of 2 ⅛ oz young Gouda, a slice of 1 ¾ oz cooked ham and another slice of cheese, then close with the remaining bread, butter side up.
Step 3: Cook for 3–4 minutes in the iron, or 2–3 minutes a side in the pan pressed down with a spatula or a small pan on top, until deep golden and the cheese is melting out at the edges. A common mistake is a too-hot pan, which burns the bread before the cheese melts.
6 minStep 4: Rest for a minute so the cheese isn't scalding, cut diagonally and serve with 2 tbsp tomato ketchup.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 19 g
- Carbs
- 31 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tosti ham-kaas (Dutch ham and cheese toastie) take?
- About 9 minutes in total: 3 minutes to prepare and 6 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
French
ZapiekankaOpen baguette with mushrooms and cheese
Zapiekanka is Polish street food born in the 1970s and perfected at the hatch windows around Plac Nowy in Kraków's Kazimierz district, where students and night owls queue for one at midnight. Half a long baguette is topped with mushrooms fried with onion, covered in grated cheese and baked until crisp at the edges and bubbling, then finished with a zigzag of ketchup and chives. The classic version has no meat at all. Use a hard cheese made with vegetarian rennet (many supermarket mild Cheddars and Goudas are). Chef's tip: fry the mushrooms until completely dry before they go on the bread; wet mushrooms make the baguette soggy instead of crisp.
Polish
PepitoGrilled beef and chicken sub
When the bars close in Caracas, the queues form at the pepito stands of Las Mercedes and Altamira: long soft rolls stuffed with griddled strips of beef and chicken, grated cheese, lettuce and tomato, a crunchy handful of potato sticks and squiggles of garlic sauce, ketchup and mustard. It's messy, generous food, best eaten on the pavement. The common mistake is crowding the griddle, so the meat stews instead of searing. Chef's tip: cook the beef and chicken separately in a very hot pan, in small batches.
Venezuelan