Toasti Recipe

Choose your bread: two slices of either brown or white bread. Bring butter to room temperature so it spreads easily.

If using block cheese, slice or grate enough to give even coverage over one slice of bread (about 60 g).

Lay out the Brabant ham slices so they cover the cheese evenly.

Butter & Layer

Spread the softened butter evenly on the outer side of both bread slices (these will be the outside that contacts the grill). On the inside of one slice, spread about half of the ketchup (roughly 1/2 tablespoon) if you want ketchup inside; alternatively reserve all ketchup for serving.

Place the cheese evenly on the unbuttered side of the bottom slice. Top the cheese with the Brabant ham slices. If desired, add a light pinch of black pepper over the ham/cheese.

Place the second slice of bread on top, buttered side facing out.

Stovetop in a skillet

Heat a non-stick skillet or frying pan over medium-low to medium heat. Once warm, place the assembled toasti in the pan. Press gently with a spatula or with a weighted press if available.

Cook for 3–4 minutes on the first side, watching for the bread to turn golden brown and the cheese to begin melting. Flip carefully and cook another 3–4 minutes until the second side is golden and the cheese is fully melted. If the bread browns too quickly before the cheese melts, reduce the heat slightly and cover the pan for 1–2 minutes to trap heat and speed melting.

Alternative: Sandwich press / panini maker

Preheat the sandwich press, place the toasti inside, and cook according to the appliance instructions (usually 3–5 minutes) until bread is golden and cheese is melted.

Remove the toasti from the pan or press and let rest 1 minute to avoid burning from hot cheese. Slice in half diagonally if desired.

Serve hot with the remaining ketchup on the side for dipping (about 1/2 tablespoon reserved), or drizzle/ spread extra ketchup on top if preferred.