A Peruvian café classic, crisp and melty. Golden toast around warm ham and Edam cheese: simple, quick, and exactly what it should be. Serve it straight from the pan and it tends to disappear fast.
Spread a thin layer of butter over one side of each slice of sandwich bread. Flip the bread and build two sandwiches, dividing the Edam cheese and ham between them and keeping cheese next to both inner sides of the bread; close with the buttered sides facing out and press very lightly without flattening.
Heat a nonstick skillet over medium-low heat for 1 minute, then add the sandwiches without crowding them. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese looks melted at the edges. If they do not fit comfortably, cook them one at a time and lower the heat slightly between batches. Serve right away: if the bread crunches and the center is melty, you nailed it. Time to eat! 🔥
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