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Filthy Dirty Ham and Cheese Toastie

by Simon Rimmer, Tim Lovejoy from The Sunday Brunch Cookbook

It doesn't get better than this mouthwatering recipe for a maple syrup-drizzled ham and cheese toastie. Quick and easy to prepare and oozing with cheese, this is weekend comfort food at its very best.

From the book

Tim Lovejoy, Simon Rimmer


A ham and cheese toastie is always a winning brunch, but take it to the next level by finishing it in the pan with a generous drizzle of maple syrup. Allow the syrup to caramelise and reach a deep brown colour. This is a dish to eat naked.

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2 slices white bread, cut 2cm thick
60g unsalted butter, melted
1 tsp Dijon mustard
50g roast ham, thickly sliced
50g mature Cheddar, grated
25g mozzarella, grated
10g Parmesan, finely grated
2 tbsp maple syrup, plus extra to serve


1. Brush one side of each slice of bread with half the melted butter.

2. Fry the bread, buttered side down, in a frying pan over a medium heat for 4 minutes, or until golden. Transfer to a plate.

3. Spread the mustard on the toasted side of one slice of bread, then lay the ham over the mustard, followed by the grated cheeses.

4. Sit the other slice of bread, uncooked side up, on top. Press down gently.

5. Heat the remaining butter in the frying pan.

As the butter foams, add the sandwich and cook for 2 minutes.

6. Add the maple syrup to the pan and increase the heat. Flip the sandwich over and cook on the other side for a further 2 minutes.

7. Remove the toastie from the pan, cut it in half then return it to the pan, cut side down, to caramelise. Serve immediately with extra maple syrup.

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From the book: The Sunday Brunch Cookbook

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