Ham and Cheese Hasselback Sandwich Loaf is an easy and delicious recipe that can be customized in many different ways. In our version, the bread is enriched with layers of Emmental, Provola, and thinly sliced ham between each slice, then drizzled with egg, lightly beaten with milk and ground pepper, and finally sprinkled generously with grated Parmesan cheese.
The result, after a few minutes in a hot oven, will be a golden and crispy loaf on the outside, flavorful and chewy on the inside, perfect for having during breakfast, or even for a brunch. Also excellent as a tasty main dish for lunch or dinner in front of the TV, the loaf can be filled with your favorite stretched-curd cheeses.
Hasselback Sandwich Variations
If you like, you can replace the grated Parmesan with pecorino cheese and the ham with prosciutto or smoked salmon. You can also try a vegetarian version with grilled vegetables, or you can opt for an actual bread loaf or even a brioche loaf.
Ingredients
How to Prepare Ham and Cheese Hasselback Sandwich Loaf
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To prepare the stuffed sandwich loaf, first place the sliced loaf on a sheet of baking paper, then wrap the base in aluminum foil, so as to prevent the filling from leaking out during cooking.
To prepare the stuffed sandwich loaf, first place the sliced loaf on a sheet of baking paper, then wrap the base in aluminum foil, so as to prevent the filling from leaking out during cooking.
Stuff the bread by alternating, between one slice and the next, a slice of Emmental and a slice of smoked provola.
Stuff the bread by alternating, between one slice and the next, a slice of Emmental and a slice of smoked provola.
Add a slice of thinly sliced ham to each slot.
Add a slice of thinly sliced ham to each slot.
Beat the egg in a bowl with a pinch of salt and freshly ground pepper, then add the milk and mix for a few more moments.
Beat the egg in a bowl with a pinch of salt and freshly ground pepper, then add the milk and mix for a few more moments.
Transfer the stuffed bread to an ovenproof baking tray, then cover it with the milk and egg mixture.
Transfer the stuffed bread to an ovenproof baking tray, then cover it with the milk and egg mixture.
Sprinkle the surface with grated Parmesan cheese and cook in a hot oven at 355°F/180°C for about 10 minutes, then switch to grill mode and continue cooking for another 5 minutes.
Sprinkle the surface with grated Parmesan cheese and cook in a hot oven at 355°F/180°C for about 10 minutes, then switch to grill mode and continue cooking for another 5 minutes.
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Once the cheese has melted and a golden, fragrant crust has formed on the surface, remove the bread from the oven and let it settle for a few moments at room temperature; then place it on a cutting board and carefully remove the baking paper and aluminum foil.
Once the cheese has melted and a golden, fragrant crust has formed on the surface, remove the bread from the oven and let it settle for a few moments at room temperature; then place it on a cutting board and carefully remove the baking paper and aluminum foil.
Bring the stuffed loaf of bread to the table and serve immediately.
Bring the stuffed loaf of bread to the table and serve immediately.
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