Some say excessive, I say just adequate.


  • 200 g firm ricotta
  • 75 g vintage cheddar, coarsely grated
  • 75 g provolone picante, coarsely grated
  • 75 g parmesan, finely grated
  • 6 slices sourdough bread
  • 4 thin slices ham
  • 200 g buffalo mozzarella, thickly sliced
  • 40 g butted, diced
  • Dijon mustard, to taste


  1. Preheat the oven to 180°C. Stir ricotta, cheddar, provolone and parmesan in a bowl to combine and season to taste. Spread two of the bread slices in the mixture, then top each with another bread slice. Spread with mustard to taste, top with ham, then mozzarella and season to taste. Sandwich with remaining bread.
  2. Melt butter in a large frying pan over medium heat, add sandwiches and fry 1 – 2 minutes until brown on the base. Carefully turn over to brown the other side, then transfer to the oven and bake a few minutes until the cheese is bubbling. Top the toasties with the butter from the frying pan and serve hot with mustard.


© Kachen/Letz Cook

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