Posts Tagged ‘cheese


Ham and Cheese Layers


ham and cheese layers

What you need for this sandwich is unsliced loaf of bread. You can order for the unsliced one at your local bakeshop and make sure that the bread is not, too high so it doesn’t break when sliced.


1 loaf of unsliced bread

1 bunch spinach leaves or camote tops or kangkong leaves

6 to 8 slices lean ham, thinly sliced

2 large tomatoes, thinly sliced

6 to 8 slices cheddar cheese, thinly sliced

1 onion, thinly sliced (optional)



  1. Carefully slice off top of unsliced loaf. Reserve the top.
  2. With bread knife, starting from within ½ inch of edges, carefully slice out entire center of loaf, keeping the bottom intact.
  3. Remove center of bread to form a hollow middle in the loaf.
  4. The bread should be hollow in the middle with the bottom intact. Set aside.

Preparing the filling:

Drop spinach, camote or kangkong leaves in a pot of boiling water. Let boil until tender, about 5 minutes. Drain then plunge the leaves into icy cold water. Drain well then squeeze leaves to remove excess water.

Filling the loaf:

  1. Layer the drain leaves on bottom base of loaf. Add a layer of ham, then tomatoes, cheese and onion (optional).
  2. Repeat layers until top of loaf is reached.
  3. Butter inner part of loaf top. Replace loaf top on bread. Press down firmly.
  4. Wrap tightly in plastic wrap, then in aluminum foil.
  5. Refrigerate for 1 hour or over night.
  6. Slice to serve.

This recipe is from FOOD Magazine, September 1999 issue.


Parmesan Cheese Toasts

parmesan cheese toasts


1 loaf baguette

½ cup melted butter

¼ cup grated Parmesan cheese



  1. Heat oven to 350ºF. Cut baguette diagonally into thin slices.
  2. Mix butter and cheese. Spread on sliced baguette. Place spread side up on slightly greased large cookie sheet.
  3. Bake 10 to 12 minutes or until lightly browned.

*image courtesy of


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