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

Baked Ham 'N' Cheddar Sandwiches Recipe

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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

Ingredients

  • 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 equals 490 calories, 26 g fat (14 g saturated fat), 232 mg cholesterol, 1,788 mg sodium, 37 g carbohydrate, 2 g fiber, 27 g protein.

Directions

  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

Nutritional Facts

1 sandwich equals 490 calories, 26 g fat (14 g saturated fat), 232 mg cholesterol, 1,788 mg sodium, 37 g carbohydrate, 2 g fiber, 27 g protein.

Reviews for Baked Ham 'N' Cheddar Sandwiches

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
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!"

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 17, 2011

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

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