Cuban Toasties

This is a recipe straight from the one and only Rachel Ray, that my mom started making as her go-to appetizer and since momma always knows best, I’ve adapted it as one of mine now.  I first served it for my Christmas party, then Jamie asked me to do a repeat performance for Akanksha’s baby shower. 

It’s a pretty simple recipe to follow and, of course, it’s very tasty! I usually double it for parties and the chili sauce I use is Srichachi sauce, so I don’t use quite as much as they call for.  Maybe one teaspoon per batch?  I have also done half mayo and half greek yogurt, just to healthify things up a tiny bit.  There’s absolutely no difference in taste when I do that.  Also, I buy the pickles pre-sliced in coins which makes things a whole lot easier.


  • 1 1/2 ounces boiled deli ham slices, finely chopped (1/3 cup)
  • 3 ounces shredded Swiss cheese (3/4 cup)
  • 1/3 cup mayonnaise
  • 1/2 small onion, finely chopped
  • 1 1/2 teaspoons chili sauce
  • 1 teaspoon yellow mustard
  • 1 baguette, cut into 1/3-inch-thick slices, or 5 slices of white sandwich bread, quartered
  • 2 – 3 crisp dill pickles, thinly sliced

The How To:

  1. Preheat the oven to 500 degrees . In a small bowl, stir together the ham, cheese, mayonnaise, onion, chili sauce and mustard.
  2. Arrange the bread slices on a foil-lined baking sheet. Place 2 pickle slices on each slice of bread, then spread about 1 tablespoon of the ham mixture on top. Bake the toasties for 8 to 10 minutes, until golden and bubbly. Cool for a few minutes before serving.


Chopped Ham


Making a big mess


All in…


It’s not a particularly attractive recipe…


Ready for toppings!


Into the broiler they go!

(What’s that you say?  You’d like a photo of the finished product…. well, I whisked them off to the party and forgot to photograph them!  Blogger no-no.  But trust me, they look tasty!)

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