Ingredients (for 2 people)
- 4 slices of sandwich bread (about 100 g)
- 4 slices of cooked ham (60 g)
- 4 slices of cheese (80 g)
- 20 g soft butter
Method
Hob power: the scale goes from 1 (lowest) to 9 (highest). If your hob has another scale, use 1-2 for very gentle heat, 4-5 for medium and 7-9 for high.
1.- Spread 5 g of butter on one side of each slice: this will be the outside.
2.- Build 2 sandwiches with 2 slices of ham and 2 of cheese between two slices of bread, butter side out.
3.- Heat a large pan on power 4 of 9 for 2 minutes. Add the sandwiches and toast 2.5 minutes per side, pressing with a spatula, until the cheese melts.
4.- Remove, cut into triangles and serve hot.
Origin and history of the ham and cheese sandwich
The sandwich takes its name from the Earl of Sandwich, in 18th-century England, who is credited with the idea of eating meat between two pieces of bread. The grilled ham and cheese version is similar to the croque-monsieur, which was already served in Paris cafés in the early 20th century.
Best time to eat it
It is eaten all year. It is a quick dinner, snack or fallback when there is no time to cook.
Tips and common mistakes
On high heat the bread burns before the cheese melts: use low power. If the bread is thick, cover the pan for 1 minute. For more flavour, add a thin layer of béchamel or mustard.
You may also like: Spanish omelette (tortilla de patatas), Andalusian gazpacho, Pad thai.