Baked Sandwiches with Curd Cheese, Ham and Tomato Recipe
Baked sandwiches with curd cheese, ham and tomato are a quick way to make a warm breakfast or supper that combines Polish curd cheese with a classic “zapiekanka-style” form. It’s something between a toastie and a mini baked open sandwich – crispy bread, creamy cheese and juicy tomato. Ideal when you want to use up yesterday’s bread and turn it into something tasty instead of throwing it away.
These baked sandwiches are a clever way to use traditional Polish curd cheese in a modern, convenient form. They help you use up leftover bread and turn it into a warm, comforting meal with minimal effort.
Chef's tips
Make sure the curd cheese mixture is thick enough so it doesn’t run off the bread while baking. If your tomato is very juicy, removing some of the seeds will keep the bread from getting soggy.
How to serve
Serve straight from the oven with extra fresh chives on top. They pair well with a light vegetable salad or simply with pickled cucumbers on the side.
Ingredients
- wheat or mixed bread can be slightly stale - 4 slice
- semi-fat curd cheese well crumbled - 150 g
- cooked ham or other cold cuts, e.g. pork loin - 4 slice
- tomato medium, fairly firm - 1 piece
- yellow cheese e.g. Gouda or Edam - 60 g
- yogurt to mix with the curd cheese - 1 tablespoon
- fresh chives chopped - 2 tablespoon
- butter for spreading on the bread, optional - 1 tablespoon
- salt to taste
- pepper to taste
Preparation
- Preheat the oven to 200°C with the grill function or top and bottom heat. Line a baking tray with baking paper.
- If the bread slices are very soft, you can lightly toast them in a toaster or on a dry pan for 1–2 minutes on each side so they become more crispy. Then, if you like, spread one side thinly with butter.
- Place the curd cheese in a bowl, add yogurt or cream, a pinch of salt and pepper, and the chopped chives. Mash with a fork and mix until you get a fairly thick but spreadable mixture. If needed, add a little more yogurt.
- Wash the tomato and slice it thinly. If it is very juicy, remove some of the seeds so the sandwiches don’t become too wet.
- Spread a portion of the curd cheese mixture over each slice of bread, covering the entire surface.
- Place one slice of ham on top of the curd cheese on each sandwich, folding it slightly if it is larger than the bread slice.
- Arrange tomato slices on top, then sprinkle each sandwich with grated yellow cheese.
- Transfer the sandwiches to the prepared baking tray and place in the preheated oven. Bake for about 7–10 minutes, until the cheese has melted and lightly browned and the edges of the bread are crispy.
- Remove the sandwiches from the oven, wait 1–2 minutes for them to cool slightly, and serve immediately, preferably sprinkled with extra chives.
Storage
Zapiekane kanapki najlepiej smakują od razu po przygotowaniu. Jeśli zostaną, możesz przechować je w lodówce do następnego dnia i podgrzać krótko w piekarniku lub na suchej patelni pod przykryciem, aż ser się ponownie rozpuści.
