I don’t know what pit I’ve been holed up in this last half century because for the life of me, I’ve never heard of ham and cheese bread rolls until today. My friend brought over half a dozen this afternoon for me to try and it was just love at first bite.
As soon as she left, I was in my kitchen preparing my own batch. Boy! As good and appreciated the ones she gave me, these stuffed bread logs are best straight off the pan.
From my subsequent Google search, it appears ham and cheese bread rolls are a popular Pinoy snack and different recipe versions abound among my fellow Filipino food bloggers. The prep is essentially the same in all the recipes I saw online~bread slices are flattened, rolled around the ham and cheese filling, dredged in bread crumbs, and then deep-fried until golden on the outside and gooey
The prep is essentially the same in all the recipes I saw online. Bread slices are flattened, rolled around the ham and cheese filling, dredged in bread crumbs, and then deep-fried until golden on the outside and gooey on the inside. However, I especially liked Ut-Man’s take of spreading a thin layer of jam on the bread. It may sound totally out place in such a savory treat but have faith, my friends, it works! The addition of something sweet brings these rolls to a whole level of deliciousness by balancing the saltiness of the ham and the richness of the cheese. Give it a try and enjoy!
The addition of something sweet brings these rolls to a whole level of deliciousness by balancing the saltiness of the ham and the richness of the cheese. Give these ham and cheese bread rolls a try and enjoy!
- 12 slices white bread
- ¼ cup seedless strawberry jam
- 12 slices ham
- 4 ounces Velveeta cheese (or any quick melt), cut into ¼-inch x 3-inch strips
- 2 eggs
- ¼ cup milk
- 1-1/2 cups bread crumbs
- 1 teaspoon Italian seasoning
- Trim edges of the bread and with a rolling pin, flatten until very thin. Spread a thin layer of jam on the top side of bread slice. Arrange a piece of ham over jam. Place cheese strip at the edge of bread and roll bread into a log to enclose filling. Press lightly on seams to completely seal (or secure with toothpicks and remove when ready to dredge in bread crumbs). Repeat with remaining bread slices.
- In a bowl, combine eggs and milk and whisk together until well-beaten. In a shallow dish, combine bread crumbs and Italian seasoning.
- Dip bread rolls in egg mixture and roll in bread mixture, patting down crumbs to fully coat.
- In a wide, thick-bottomed pan over medium heat, heat about 2-inch deep of oil. Place prepared bread rolls seam side down and fry until golden, turning on sides as needed. Remove from pan and drain on a wire rack set over a baking sheet. Serve hot.