Cheese Toast with Cured Ham and Pineapple
20 min
Ready in under 20 minutes and always a hit. The pineapple and cured ham combo under melted cheese is better than it has any right to be.
sandwichquickfor kids
Crispy, melty, and done in minutes — this classic toasted sandwich with ham and cheese is a crowd-pleaser every single time.
Instructions
- 1
Plug in your sandwich press and let it heat up.
- 2
Spread mustard on the bread slices, then layer on the ham and cheese. Press the slices together.
- 3
Put a little butter in the sandwich press and spread some on top of the bread too.
- 4
Place the sandwiches in the press and leave them for a couple of minutes until the cheese has melted.
Per average serving
1.5k
Calories
kcal
99.3
Protein
g
105.5
Carbs
g
77.8
Fat
g
15g
Fiber
14.1g
Sugar
5549mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
1.5k
Calories
kcal
99.3
Protein
g
105.5
Carbs
g
77.8
Fat
g
15g
Fiber
14.1g
Sugar
5549mg
Sodium
Tips from the kitchen
- Let the press fully heat before the sandwiches go in. If it's still warming up, the bread soaks up butter and goes soggy instead of crisping.
- Spread the mustard thin and right to the edges. A thick stripe down the middle leaves the corners bland and can ooze out when you press down.
- Butter the outside of the bread, not just the press. That's what gives you the crisp golden crust.
- Don't lift the lid too early. Give it a couple of minutes and check by peeking at the cheese near the edge. When it starts to melt out, you're good.
- Coarse bread can have big holes, so layer the cheese so it covers them. Otherwise melted cheese drips straight through onto the press.
Ways to vary it
- Swap the cooked ham for a few slices of crispy bacon if you want more of a smoky bite.
- A slice of tomato tucked in with the cheese works nicely, just pat it dry first so it doesn't make the bread wet.
- Try Dijon instead of regular mustard for a sharper kick, or skip the mustard entirely for the kids.
Storage & leftovers
These are best eaten straight off the press while the cheese is still melty. If you have leftovers, wrap them and keep in the fridge up to two days. Reheat in the press or a dry pan over medium heat to get the crust back, not the microwave, which turns the bread rubbery.
What to serve with it
A bowl of tomato soup is the classic move for dunking. A handful of pickles or a simple green salad cuts through the richness too.
UC
By Untrained ChefPublished 30 May 2026 · Updated 11 July 2026
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