Cheese Melt with Ham and Peppers

Cheese melt with ham and peppers
Cheese melt with ham and peppers

The open face cheese melt with ham and spicy peppers is a simple, open faced sandwich. We usually have this cheese melt the day after we’ve had a Fondue or a Raclette. However, after a delicious raclette or fondue, we seldom have left overs. If you do have extra cheese and are craving a foodie’s version of the grilled cheese, then take note. Take a piece of bread, toast it lightly, then simply add a slice of ham or prosciutto, then the cheese and a topping of peppers or pineapple. Bake it in the oven with over and under heat, until the cheese melts. This is a delicious ready-made snack to turn into an entire lunch meal, a light afternoon snack, or a light dinner. Round it up with a little fresh ground pepper from the pepper mill.

Open Face Cheese and Ham Melt

My family really enjoy this simple treasure, and I hope you find it as delightful as we do. 
Course Side Dish
Cuisine Swiss
Keyword Cheese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people


  • 5-10 slices bread artesian, farm or sliced bread
  • 2-4 TBS olive oil to brush lightly on the toasted bread
  • 5-10 slices cheese left over Fondue, Raclette or sliced cheese
  • 1 whole red pepper top before baking
  • 5-10 slices thin meat prociutto, ham, or salami


  • slice the bread, toast it, and line it in a paper lined baking dish.  Brush lightly with olive oil, then put a slice of prosciutto on, followed by cheese.  (add pineapple for baking)
    Bake @ 200 degrees Celsius, for about 15 min, or until cheese is melted. 
    Top with a pickle, or whatever else you desire.  Eat with hand, or knife and fork. 
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