Baked Ham 'N' Cheddar Sandwiches Recipe
Baked Ham 'N' Cheddar Sandwiches Recipe photo by Taste of Home
Next Recipe

Baked Ham 'N' Cheddar Sandwiches Recipe

Read Reviews
4.5 4 4
Publisher Photo
I've been baking these classic sandwiches for breakfast for just over 30 years. My family really likes them, so I make this often.—Rita Bertino, Vineland, New Jersey
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 4 servings


  • 3 tablespoons butter, softened
  • 8 slices day-old Italian bread (3/4 inch thick)
  • 8 slices American or cheddar cheese
  • 8 thin slices deli ham
  • 1 tablespoon grated Parmesan cheese
  • 3 eggs
  • 3/4 cup 2% milk
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground mustard

Nutritional Facts

1 sandwich: 490 calories, 26g fat (14g saturated fat), 232mg cholesterol, 1788mg sodium, 37g carbohydrate (6g sugars, 2g fiber), 27g protein.


  1. Spread butter on one side of each slice of bread. Place four slices butter side down in a greased 13-in. x 9-in. baking dish. Top with American cheese, ham and Parmesan. Top with remaining bread, butter side up.
  2. In a large bowl, whisk the eggs, milk and seasonings. Pour over bread; turn each sandwich. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Yield: 4 servings.
Originally published as Baked Ham 'N' Cheddar Sandwiches in Casserole Cookbook 2001, p269

Reviews for Baked Ham 'N' Cheddar Sandwiches

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW User ID: 1263038 112801
Reviewed Jan. 1, 2014

"Made for New Year's breakfast, my husband loved it! I use American/Swiss cheese and sprinkled some shredded Swiss cheese on top and served with hash browns. Filling and delicious!"

KScales User ID: 3262967 79365
Reviewed Nov. 22, 2011

"The test kitchen has reviewed this recipe again and made a modification so the sandwiches wouldn't be soggy. The recipe now has 3 eggs and only 3/4 cup milk.

We apologize for the earlier oversight.
Taste of Home Test Kitchen"

tuliphoney9 User ID: 6193467 134668
Reviewed Sep. 8, 2011

"made a double batch to feed the whole family. first batch terribly soggy on the bottom. second batch flipped 1/2 way through on broil. much better, but not worth making again."

gabenthad User ID: 3888547 134666
Reviewed Mar. 17, 2011

"My boys absolutely love this. It is a good breakfast, lunch, dinner recipe!"

Loading Image