Cheese and Ham Toastie Dippers (Print Format)
Crispy bread strips stuffed with molten cheese and ham, ready for dunking in velvety tomato soup.
# Ingredients:
→ Toastie Dippers
01 -
8 slices thick white sandwich bread
02 -
4 tbsp salted butter, softened
03 -
8 slices deli ham (Black Forest or honey ham)
04 -
8 slices sharp cheddar cheese
05 -
4 slices mozzarella cheese (optional)
06 -
1 cup shredded sharp cheddar cheese
07 -
½ cup shredded mozzarella cheese
08 -
2 tbsp Dijon mustard (optional)
09 -
1 tsp garlic powder
10 -
1 tsp Italian seasoning
11 -
¼ tsp black pepper
→ Garlic Butter Coating
12 -
4 tbsp melted butter
13 -
2 tsp minced garlic
14 -
1 tsp garlic powder
15 -
1 tbsp chopped fresh parsley
16 -
½ tsp Italian seasoning
17 -
¼ cup grated Parmesan cheese
→ Creamy Tomato Soup Dip
18 -
2 tbsp olive oil
19 -
1 tbsp butter
20 -
1 medium yellow onion, diced
21 -
2 tsp minced garlic
22 -
1 (28 oz) can crushed tomatoes
23 -
2 cups chicken or vegetable broth
24 -
1 cup heavy cream
25 -
2 tbsp tomato paste
26 -
1 tbsp granulated sugar
27 -
1 tsp dried basil
28 -
1 tsp dried oregano
29 -
1 tsp salt
30 -
½ tsp black pepper
31 -
¼ tsp red pepper flakes (optional)
32 -
¼ cup grated Parmesan cheese
→ Garnish & Serving
33 -
2 tbsp chopped fresh parsley
34 -
2 tbsp chopped fresh basil
35 -
¼ cup shredded cheddar (for sprinkling)
36 -
¼ cup grated Parmesan (for sprinkling)
37 -
½ cup ranch dressing (optional)
# Steps:
01 -
Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
02 -
Spread softened butter generously on one side of all bread slices. Flip 4 slices over and spread Dijon mustard on the unbuttered side. Sprinkle with garlic powder, Italian seasoning, and black pepper.
03 -
Layer cheddar cheese, ham, mozzarella cheese, shredded cheddar, and additional cheddar slices onto the mustard-coated bread slices. Sprinkle shredded mozzarella on top.
04 -
Place the remaining bread slices on top, butter-side up. Gently press down to compress layers.
05 -
Transfer sandwiches to the baking sheet, ensuring they are spaced evenly, and bake for 8–10 minutes. Flip each sandwich and bake for an additional 6–8 minutes until golden and melted inside.
06 -
Heat olive oil and butter in a pot over medium heat. Sauté onion for 4–5 minutes, stir in garlic, and cook for 30 seconds. Add tomatoes, broth, tomato paste, sugar, basil, oregano, salt, pepper, and red pepper flakes. Simmer for 12–15 minutes. Stir in heavy cream and Parmesan, then blend until smooth.
07 -
Mix melted butter, minced garlic, garlic powder, parsley, Italian seasoning, and Parmesan cheese in a small bowl.
08 -
Remove toasties from the oven and brush with garlic butter coating. Slice into 3 long strips per sandwich and sprinkle with cheddar, Parmesan, parsley, and basil. Serve with tomato soup or ranch dressing.
# Tips:
01 -
For extra crispiness, use day-old bread or lightly toast bread slices before preparation.