Spanish & Portuguese · Breakfast · Lunch · Snack
Tosta Mista (Portuguese Toasted Ham and Cheese Sandwich)
Tosta mista
A Portuguese café favourite: golden, pressed toast filled with lean ham and gently melted flamengo-style cheese. This lighter version uses wholemeal bread and only a thin film of butter on the outside.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 2
Calories come from: Carbs 39% · Fat 35% · Protein 26%
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Ingredients
For 2 servings- 4 slices140 gWholemeal sandwich bread
- 3 thin slices60 gLean cooked ham, thinly sliced
- 4 very thin slices40 gEdam cheese (queijo flamengo), very thinly sliced
- 1 1/4 tsp6 gUnsalted butter, softened
- 1 medium120 gTomato, sliced, to serve (optional)
Steps
- 1
Lay out the 4 bread slices on a board.
- 2
Place 1 slice of cheese on each of 2 bread slices.
- 3
Divide the ham between those 2 slices, laying it over the cheese.
- 4
Top the ham with the remaining cheese slices, then close each sandwich with a second slice of bread.
- 5
Spread the butter very thinly over the outside of both sandwiches, top and bottom.
- 6
Heat a non-stick frying pan or sandwich press over medium heat.
- 7
Place the sandwiches in the pan and press down with a heavy pan or lid.
- 8
Cook for 3 to 4 minutes until the underside is golden.
- 9
Flip, press again and cook for another 3 to 4 minutes until golden and the cheese has melted.
- 10
Cut each sandwich in half diagonally and serve hot, with the sliced tomato on the side if you like.
Swaps, storage and make-ahead
Swaps
- Use a plant-based ham alternative and a vegan cheese, and spread the outside with a vegan butter instead of butter, choosing products labelled vegan, to make it vegan.
- For a dairy-free version, swap the Edam for a dairy-free cheese slice that melts well and use olive oil or a dairy-free spread on the outside of the bread.
- Use a gluten-free sandwich bread and a ham labelled gluten-free if you need it gluten-free, since some hams contain gluten-based fillers.
- Swap the ham for thinly sliced cooked turkey or chicken breast if that is easier to find or you prefer it.
Storage
This sandwich is best eaten hot and fresh, as the toast turns soggy on standing. If you have leftovers, refrigerate within 2 hours, eat within 1 day, and reheat in a dry pan or sandwich press until steaming hot all the way through; do not freeze once toasted.
Make ahead
You can assemble the sandwiches without butter up to a few hours ahead, wrap them tightly and keep them in the fridge, then butter the outside and toast just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (123 g) | Per 100 g | |
|---|---|---|
| Calories | 313 kcal | 254 kcal |
| Protein | 20 g | 16.3 g |
| Carbohydrates | 30.6 g | 24.9 g |
| of which sugars | 3 g | 2.4 g |
| Fiber | 4.2 g | 3.4 g |
| Fat | 12.3 g | 10 g |
| of which saturated | 6.3 g | 5.1 g |
| Sodium | 873 mg | 710 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
