Bread rolls with cheese and ham
Toast bread can be used not only for making toasts or baked sandwiches, but it works equally well as a base for rolls. Simple bread rolls with cheese and ham are a dish I often make for breakfast, although they can also be served for dinner or lunch. I start making them by cutting off the crust from the bread edges, lightly roll out each slice, then fill it with cheese and ham filling and shape it into a roll. Next, I coat the rolls in batter made from flour, water and mayonnaise, and finally in breadcrumbs. I add mayonnaise instead of egg to the batter, so it is important that it is egg mayonnaise. I deep fry the bread rolls in oil until golden brown.
You can diversify the taste of the rolls by adding herbs, chili peppers or vegetables such as peppers or zucchini to the filling. I recommend serving the fried rolls with sauce. It can be a simple sauce such as ketchup or something more sophisticated such as remoulade, ranch dressing or romesco sauce. The addition of fresh vegetables such as cucumber or tomato also works well when served with these rolls. I encourage you to try the below recipe for bread rolls with cheese and ham and I wish you a tasty meal.
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Ingredients for bread rolls with cheese and ham.
- 6 slices of toast bread
- 100 g cheese
- 50 g ham
- 1 tablespoon of mayonnaise
Coating:
- 1 teaspoon of mayonnaise
- 80 g cold water
- 40 g all-purpose flour
- a pinch of salt
- a pinch of black pepper
- 60 g breadcrumbs
Additionally:
- oil for frying
How to make bread rolls with cheese and ham.
Start by preparing the coating batter. Combine cold water with mayonnaise, flour, salt and pepper in a bowl.
In a separate bowl, combine the grated cheese with diced ham and mayonnaise, then divide the filling into 6 parts. Cut the crust off the toast bread and roll out each slice slightly. Spread the cheese and ham filling on one side of each slice, leaving an empty centimetre at the edges. Then roll the bread with the filling into a roll. While rolling, lightly smear the empty part and the sides without filling with the batter to stick the rolled bread together – this will prevent it from falling apart during frying. Next, use a brush to spread the batter on the rolls, then coat them in breadcrumbs. Place the rolls in the refrigerator for 20 minutes.
Pour a large amount of oil into a pot, heat it up and when hot, put in the rolls taken directly from the refrigerator. Fry the rolls for 3-4 minutes over a medium heat, tending to high. Serve the fried rolls with ketchup, mayonnaise or barbecue sauce.
Good to know when making bread rolls with cheese and ham.
The toast bread I used after rolling out was 12 centimetres in size. The toast bread must be fresh, as older bread may crack when rolled.
I filled the rolls with a mixture of three cheeses. It was cheddar, gouda and mozzarella cheese. Of course, you can use any type of yellow cheese or, like I do, use a mixture of several different cheeses.
Do you like dishes with cheese and ham? If so, try our recipe for Croissants with ham and cheese.
