Torta de Fiambre Ham Cheese

Torta de Fiambre baked ham and cheese sandwiches make easy entertaining or family lunches a breeze thanks to their golden savory crust and gooey layers inside These layered sandwiches were the answer to hungry weekends at my place when everyone wanted something comforting but with minimal fuss The recipe comes together quickly and slices beautifully for a quick breakfast brunch or lunchbox treat

This recipe has saved me during busy weeks when surprise guests dropped by and everyone raved about it Warm from the oven or cooled for picnics no crumbs ever remain

Ingredients

• Large eggs: provide richness and hold everything together for perfect slicing Choose the freshest eggs for a bright yellow batter
• Milk: gives tenderness and moisture to the layers Whole milk lends the richest flavor
• Oil: keeps the crumb soft and helps the top brown Any neutral oil like canola or grapeseed works well
• All purpose flour: creates structure and a soft texture For gluten free use a good blend designed for baking
• Baking powder: makes the batter puff and helps the layers rise Look for one that is aluminum free for the best flavor
• Fine sea salt: balances the flavors and boosts the savory ingredients
• Thinly sliced deli ham: packs each sandwich with flavor Always taste a slice before layering and choose a smoky or uncured option if you want extra flavor
• Easy melting cheese: keeps everything gooey Mozzarella havarti monterey jack or cheddar are perfect Freshly sliced or hand shredded cheeses melt better than prepackaged shreds
• Freshly ground pepper: wakes up the whole bake Add generously if you love a little spice
• Finely grated parmesan cheese: gives a salty golden finish on top with extra melty stretch
• Optional add ins: let you get creative Pickled jalapeños or olives add punch sautéed onions or bell peppers add sweetness Hard boiled eggs make it heartier

Step-by-Step Instructions

Make the batter:

Combine eggs milk oil flour baking powder and salt in a blender or large bowl Blend or whisk until completely smooth making sure there are no lumps left This forms the base and the topping for the layered sandwich

Prepare the baking pan:

Generously grease a nine by thirteen inch baking pan with oil making sure to coat every corner to prevent sticking

Build the first layer:

Pour half the smooth batter into the greased pan and give the pan a gentle shake so the batter distributes evenly all the way out to the edges

Layer ham and cheese:

Arrange half of the ham slices evenly across the batter Tear the slices as needed so there are no bare spots Place half of the cheese slices on top of the ham keeping coverage even

Add optional ingredients:

If you are adding things like olives sliced eggs or sautéed vegetables sprinkle a light layer over the cheese now Top with a little freshly ground pepper for a burst of flavor

Repeat layers:

Layer the rest of the ham and cheese just like before making sure to spread them evenly

Finish with batter and cheese:

Pour the remaining batter over all the layers and use a spatula to spread it gently to the very edges This ensures the sandwich seals into one golden slab Sprinkle parmesan or shredded cheese all over the top

Bake:

Slide the pan into your hot oven and bake for about twenty five to thirty minutes The top should turn deep golden brown and feel slightly springy to touch

Cool and serve:

Let the torta cool for ten minutes in the pan before slicing This helps the structure set Cut into squares and enjoy warm or at room temperature Move to a rack if you are packing or storing so the crust stays crisp

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Every time I make this I fill the kitchen with the smell of baking cheese My favorite part is seeing everyone compete for those crispy cheesy corners The family always fights over who gets the first bite especially when I add a handful of sliced olives or extra cheese on top

Storage Tips

Let leftovers cool completely before transferring to containers or wrapping in wax paper This stops the bottom from steaming which keeps the crust golden crisp Store in the refrigerator for up to three days or freeze slices individually for up to one month Reheat in a toaster oven to crisp the edges again

Ingredient Substitutions

Switch out the ham for turkey or cooked bacon for a smoky change Of course any melting cheese works so try gouda provolone or even a spicy pepper jack For a vegetarian option skip the ham and load up with mushrooms sautéed spinach or slices of roasted red pepper

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Serving Suggestions

Serve torta de fiambre with a crisp salad tomato soup or pickles for a satisfying meal It holds up perfectly for school lunches and picnics or even cut into tiny squares for party platters

Cultural Context

Torta de fiambre is inspired by easy bakes popular in many Latin American kitchens where cheese and deli meats are baked into casseroles for low fuss feasts Each cook customizes theirs from family tradition to favorite fillings making it a much loved communal dish that brings everyone around the table

Recipe FAQs

→ What types of cheese work best for Torta de Fiambre?

Choose easy-melting cheeses such as mozzarella, havarti, Monterey Jack, or cheddar for creamy layers. Parmesan or shredded cheese on top adds a savory finish.

→ Can I use different meats instead of ham?

Absolutely! Turkey, smoked chicken, or even cooked sausage can be used to suit your preference and create new flavors.

→ How can I prevent soggy bottoms in the squares?

Allow the squares to cool on a rack before packing to let steam escape and keep the bottoms from getting moist.

→ Are any extra add-ins recommended?

Popular optional extras include sautéed onions, bell peppers, mushrooms, olives, tomatoes, or pickled jalapeños for added color and taste.

→ How should I serve Torta de Fiambre?

Cut into squares and serve slightly warm or at room temperature. They travel well for picnics and make great lunchbox items.