Tostado de Jamón y Queso
The tostado de jamón y queso is the Argentine café sandwich — the thing you order with a cortado at any hour, from a morning media luna to a midnight counter meal. Four ingredients: pan lactal (the soft pullman loaf), jamón cocido, muzzarella, and butter. The butter is what makes it a tostado rather than a sandwich: it fries the bread into something golden, crisp, and shattering, while the cheese melts into the ham. It is not a gourmet creation. It is a perfect execution of four cheap ingredients, and every panadería and café in Argentina knows how to do it.
Voedingswaarden
| Per portie | calories | protein | carbs | fat | satFat | fibre | sugar | sodium |
|---|---|---|---|---|---|---|---|---|
| beginner | 425kcal | 27g | 26g | 24g | 14g | 1g | 4g | 1061mg |
| intermediate | 425kcal | 27g | 26g | 24g | 14g | 1g | 4g | 1061mg |
| expert | 425kcal | 27g | 26g | 24g | 14g | 1g | 4g | 1061mg |
Per portie · Door Ava geschat — een richtlijn, geen klinisch getal.
- 4 slicespan lactal (sliced sandwich bread)— soft pullman-style bread, about 1cm thick — not sourdough, not rustic
- 100 gjamón cocido (cooked ham)— sliced deli ham, about 2-3mm thick — the pink cooked kind, not cured or smoked
- 120 gmuzzarella— Argentine-style low-moisture mozzarella — a block from the counter melts better than pre-sliced
- 20 gmanteca (butter)— softened to room temperature so it spreads without tearing the bread
Straightforward stovetop method with a non-stick pan. Forgiving on heat and timing. Pre-sliced muzzarella works fine here — the dish still lands.
Method
- 1
Lay 2 slices of pan lactal flat on a board.
~ 0 min - 2
Divide the jamón cocido between the two slices, folding the ham loosely rather than laying it flat — the folds create air pockets that help heat reach the cheese.
~ 1 min - 3
Tear or slice the muzzarella into pieces and distribute evenly over the ham.
~ 1 min - 4
Top with the remaining 2 slices of bread to form two sandwiches.
~ 0 min - 5
Heat a non-stick frying pan over medium heat for 1 minute.
~ 1 min - 6
Spread half the softened butter on one outside face of each sandwich.
~ 0 min - 7
Place the sandwiches buttered-side down in the pan. Press gently with a spatula. Cook for 2–3 minutes until the bottom is golden brown.
Resist the urge to peek — let it build a golden crust. Lift one corner at 2 minutes to check.
~ 3 minTricky bit - 8
Spread the remaining butter on the top faces of the sandwiches. Flip carefully with the spatula. Press down gently again. Cook for 2 minutes more until the second side is golden and the cheese has melted.
If the bread is browning faster than the cheese melts, drop the heat to medium-low.
~ 2 minTricky bit - 9
Transfer to a board. Cut each sandwich diagonally. Serve immediately.
~ 0 min