#25 Tostado Recipe

Prepare pita

If using pocket-style pita, slice open one side to form a pocket or leave whole and use like a flat sandwich. Lightly spread the outside surfaces of the pita with half of the softened butter (or brush with olive oil) — this helps develop a golden crisp when grilled.

Layer fillings

Open the pita (or place flat on a work surface). If using mustard or tomato jam, spread it sparingly on the inside of one half (about 1 tsp). Arrange the ham evenly inside the pita, distributing about 3 oz total. Top the ham with provolone slices (about 1 oz) and then the mozzarella (about 1 oz). Sprinkle the black pepper evenly over the cheese.

Close and butter

Close the pita (or fold the flatbread). Spread the remaining softened butter on the outside surface(s). If you prefer a lighter finish, brush with the optional 1 tsp olive oil instead of butter.

Heat grill or skillet

Preheat a grill pan, skillet, or panini press over medium heat (about 350–375°F / 175–190°C surface temperature). If using a skillet, allow it to get hot for 2–3 minutes; if using a panini press, preheat according to manufacturer instructions.

Grill the tostado

Place the prepared pita on the hot surface. If using a skillet, press down gently with a heavy spatula or another pan; if using a panini press, close the lid. Cook for 2–4 minutes per side (or 3–6 minutes total in a press) until the outside is golden and crisp and the cheeses have melted. Watch closely to avoid burning; reduce heat slightly if browning too quickly.

Rest and serve

Remove the tostado from the heat and let rest for 1 minute to allow cheese to set slightly. Slice in half if desired and serve immediately while hot and melty.