Guys, I’m super excited to share this recipe for Cheesy Ham Torta. Layers of ham and melty cheese get me every time, and this is like a hot melty sandwich, casserole style!
This Torta is Everything! it’s one of those “I wanna stop eating but I just hafta have one more bite” recipes! What takes it from great to craveable (hear me out if you’re doubting!) is the touch of Parmesan brown sugar topping. It gives a sweet/salty vibe that’s irresistible.
Cheesy Ham Torta – fabulous for game day or a party or perfect for lunch
About Cheesy Ham Torta:
These are super easy to make, quick, and versatile! If you’re fast, you can toss it together in under 10 minutes. It dirties one pan and is made with a food processor or a mixer (one bowl for that) and bakes in about 30 minutes.
Ya gotta know I love making any Hawaiian roll sliders, especially for a get-together (they have a bit of sweet/salty vibe, too.) When I came across this idea, though, I couldn’t help but think how much better (and cheaper) making this Torta would be.
I’m telling ya, surprise your friends and family, and swap those sliders out with this fresh, ooey, gooey torta! You can serve the torta warm and melty, or make it ahead (it will firm up and cut cleaner) and serve at room temperature. Either way, this will be the hit of your party!
Mine in the pics cooled for about 15 minutes. The top was still warm to the touch. It was just the right amount of gooey…dripping with cheese but not enough to flow out.
Cheesy Ham Torta – serve warm or at room temperature.
Variations:
Variations are infinite! The key parts of the recipe that shouldn’t be changed are:
- A “barrier” below and over the cheese is traditionally some thinly sliced meat, usually lunch meat.
- The topping: it adds flavor but is essential to help the browning and give a bit of crispiness. It’s a welcome relief from all the melty goodness and the BEST part of the torta!
Vary the type of meat and/or cheese. (I loved one version with thinly sliced salami, Provolone, and sweet pickled peppers). Or go all out and make the torta with more layers, using more meat and cheese.
Tuck other items into the layers, combining flavors for a pleasing combination. You can add in additions to the meat/cheese but be conservative, especially if an item is wet or moist. Layers of tomato, pickles, mustard, cooked and crumbled chorizo…there’s no end!
Consider brushing a little garlic butter over the torta after it’s out of the oven. Different spices/herbs can easily be added to the batter or the filling or incorporated into the topping.
You might even want to look at some of your tried and true slider combinations and see what can be adapted to a torta! I may have to try a version of my Philly Steak Sliders next!
Philly Cheesesteak Sliders
Making Cheesy Ham Torta:
The batter is simple and takes minutes to make. Pulse together the dry ingredients in a food processor or mix with a mixer in a bowl. The food processor is the first choice; it helps incorporate the Parmesan into the batter. No need to bother to mix the milk, oil, and eggs first; toss them right onto the flour mixture and go at it.
The batter is sticky so it’s a bit of a challenge to get it into the pan. Just estimate about 1/3 for the bottom and the rest on top. It’s best to use butter on the pan; subbing with cooking spray makes the pan so slick it’s hard to spread the batter out. Butter also adds flavor and helps with a crispy bottom and edges.
When laying down the lunchmeat, leave just a bit of the batter where it touches the pan uncovered, so it can meet with the top layer of batter. That keeps that cheese from oozing out, into and under the batter as the Cheesy Ham Torta bakes.
Grated cheese can be used: it’s harder to control for an even layer and a little messier.
Additional notes:
- Some make this batter in a blender. It’s difficult to get the vortex in the blender going and hard to remove the batter. Your mileage may vary.
- Cleanup is a breeze if you use cold water, first, when washing the equipment. Once the batter is rinsed off, it’s time for warm soapy water or the dishwasher.
The batter is sticky, be patient when spreading in the pan
Don’t layer all the way to the edge of the pan. Leave room so the top and bottom layers of the batter can touch.
About the Meat & Cheese:
The amounts are only a suggestion! You have a LOT of latitude here!
- In the photos, I used a 9-ounce package of thinly sliced deli ham and it was enough to make one layer on top of the cheese and a layer on the bottom. If the ham is thicker, you may need more for the two layers.
- I used a package of sliced deli cheese; it was 10 ounces. It gave full coverage over the layer.
- You can go over the top but know at some point there can be too much of a good thing.
- I’ve played around with double layering: lunch meat, cheese, lunch meat, cheese, and topping with lunch meat. It’s fabulous, but keep the layers thin.
Storing and Reheating:
This is best fresh, but individual slices can be briefly heated in the microwave. Once hot, the cheese will continue to warm, so heat less than you think it needs.
These freeze and reheat beautifully from frozen. Place the torta in the oven, 350 degrees F. for about 10 to 15 minutes. This can vary so watch closely the first time.
A Ziploc always helps and if there’s extra, just leave it in and seal.
Saving on Cheesy Ham Torta:
Discount stores like Aldi or Lidl are a great option if there’s one close to you. This is an ideal recipe to use a bit of this or that (cheese or lunch meat) hanging out in the fridge.
To compare to King Hawaiian rolls, shopping at Lidl, regular price, the bread portion of this recipe was Eggs $.35, Flour $.33, Oil $.14, Milk $.15. Total 97 cents, make it a dollar to cover the miscellaneous items. Have ya noticed the price of Hawaiian Rolls lately? The meat & cheeses ran about $6.00 on sale.
Ham & Other Lunch Meat:
- Almost always pricey, full of doubtful ingredients, and heavy on packaging, I seldom buy, but when I do, I look for specials or pick up at one of the discount stores.
- If you have a good knife, a little talent, or a kitchen slicer, consider this recipe after making ham, turkey, or roast.
- The last ham I cooked was $.69 a pound. The portion for this recipe would have been $.39 instead of $3.98. That $3.98 lunch meat was $7.08 a pound. My kitchen slicer was $32 and I’ve had it for 27 years. Think of the money I have saved!
Grocery Cheese:
- Grocery Store Cheese is a great item to pick up at rock bottom and keep on hand. The best pricing is a discount store’s sales, but if not an option, know the lows at your grocery.
- Cheese keeps for weeks, unopened, and can be frozen. After freezing, it will be a little crumbly but still great for casseroles and cooking.
Parmesan Cheese:
- Buy a wedge: It’s always less than pre-grated – compare the per ounce or the per pound pricing. It stays fresher for longer and tastes better than pre-grated.
- Pricing for wedges at Buyer’s Clubs and the discount stores are both amazing but if not an option, watch for grocery store sales.
- If budget is a concern, use sparingly, and consider Romano, which is cheaper with a more assertive flavor.
Baking Goods:
- Baking items are best purchased before Easter or the Winter holidays. Pricing is competitive at the grocery as well as buyer’s clubs and discount groceries.
- Watch the sales, stock up the next few months. Always freeze flour or any items containing flour for three days when you bring them into the house to avoid any pests.
Cheesy Ham Torta
Cheesy Ham Torta
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Category: Appetizer
- Cuisine: Mexican or Southwestern
- 1 teaspoon butter for the pan
- 2 ounces Parmesan cheese, a scant cup, large grate, divided
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup neutral oil
- 1 cup + 1 tablespoon milk
- 2 extra large eggs
- 9 to 12 ounces ham or other deli meat, sliced *
- 3/4 to 1 1/4 pound sliced cheese, anything melty *
- 1 tablespoon brown sugar
Notes:
- The amount of filling is to taste. You can use the suggested quantities or add more. multiple layers can be made.
- While ham and cheese are fabulous, other types of filling are an option. Add different deli meats. Consider adding a layer of tomatoes or other vegetables.
Preheat the oven to 350 degrees F. Butter the bottom and sides of an 8×12-inch casserole. (A shallow casserole like a gratin pan is best but not necessary.)
In a food processor or in a bowl and using a mixer, add the flour, baking powder, salt, and all but 2 tablespoons of Parmesan cheese; reserve the 2 tablespoons for later. Pulse together if using a food processor. Whisk together if using a mixer and a bowl.
Add the oil, milk, and eggs and process or beat if using a mixer, until incorporated and a batter has formed. This takes seconds, but stop and scrape if needed.
Spread a third of the batter evenly on the bottom of the dish. Leaving a small border along the edge of the pan clear, alternate layers of deli meat and cheese, starting and ending with deli meat. Gently spread the rest of the batter over the top. Mix the reserved Parmesan and brown sugar and sprinkle over the top.
Bake for about 35 minutes, until the batter looks cooked and golden on top. It should feel firm if gently pressed on the top. Let it rest about 15 minutes before serving. If clean cuts are desired, let cool completely.
Serve warm or at room temperature.
Notes:
- A food processor is preferred; it breaks the parmesan into tiny bits so it’s dispersed through the batter.
