Potato Sandwich with Cheese and Turkey Ham

This potato sandwich is one of those comfort recipes that sneaks up on you in the best way. You think it’s going to be simple (because, well, it is), but the first bite hits you with all kinds of warm, cheesy, golden-crisp magic.

I remember the first time I threw these together. I had leftover mashed potatoes, a few slices of turkey ham hanging out in the fridge, and that always-essential bag of shredded cheese that never seems to run out. I wasn’t trying to invent something special, just trying to get dinner on the table without hearing “I’m starving!” for the tenth time that afternoon. But wow. These turned out way better than expected.

There’s something kind of magical about how the crispy outside holds up against that melty middle. It’s like a grilled cheese grew up, fell in love with mashed potatoes, and decided to become the snack of your dreams.

And the best part? You don’t need an oven. Just a pan and a little patience while they crisp up to golden perfection.

Ready? Let’s make these.

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WHY THIS RECIPE WORKS

• Quick to make, even faster to eat – These sandwiches come together in about 30 minutes from start to finish. No fancy tools, no oven, and no weird prep steps. Just mash, stuff, fry, and boom, done.
• Crispy on the outside, creamy on the inside – The contrast here is everything. You get that satisfying crunch when you bite in, then it melts into soft, cheesy, potato goodness. Honestly, it’s comfort food at its finest.
• Kid-approved and adult-loved – I made these thinking they’d be a hit with the kids (and they were), but I caught myself hovering over the pan snacking on them before they made it to the table. Guilty.
• Totally flexible with fillings – Turkey ham and cheese are a classic combo, but you can switch it up with veggies, leftover chicken, or anything else you have lying around. It’s one of those use-what-you’ve-got recipes.
• No oven? No problem. – Everything cooks right on the stovetop. That means fewer dishes and less heat in your kitchen. Just a pan and a little olive oil is all you need.
• Budget-friendly ingredients – Potatoes, eggs, breadcrumbs, and some deli slices. You probably have half the stuff already, and the rest won’t break the bank.

INGREDIENTS FOR POTATO SANDWICH

For the potato dough

• 750g potatoes (about 3 large ones)
• 50g plain breadcrumbs (roughly 1/2 cup)
• 1 large egg
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried rosemary, crushed

For the filling

• 100g sliced turkey ham (or any halal deli-style meat you prefer)
• 100g sliced cheese (look for one that melts easily, like mozzarella or mild cheddar)

For cooking

• Olive oil, for greasing and frying
• Butter or margarine, optional for extra browning

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STEP BY STEP INSTRUCTIONS

• STEP 1) Boil the potatoes in salted water until soft, then drain and let them cool completely.
• STEP 2) Peel the cooled potatoes and mash them with a fork until mostly smooth.
• STEP 3) Add the egg, salt, pepper, rosemary, and breadcrumbs to the mashed potatoes and mix until it forms a soft dough.
• STEP 4) Take a handful of dough and flatten it into a rough square or oval shape using your hands.
• STEP 5) Place a slice of turkey ham and cheese in the center, then press another piece of dough on top and gently seal the edges.
• STEP 6) Lightly brush each sandwich with olive oil or a bit of butter to help them crisp up while cooking.
• STEP 7) Heat a non-stick pan over medium heat and cook each sandwich for about 5 minutes on each side until golden and crispy.

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EXPERT COOKING TIPS

• Let the potatoes cool completely. Warm potatoes can make the dough too sticky and hard to shape, so give them time to chill before mashing. Trust me, it makes a huge difference.
• Don’t over-mash. You want the potatoes smooth enough to hold together but not gummy. A fork works better than a mixer here, and leaving a few small lumps is totally fine.
• Use your hands to shape. Skip the rolling pin or fancy cutters. Just press the dough into shape with your palms. It’s quicker, less messy, and actually easier to seal the edges this way.
• Watch the heat. Keep your pan at medium heat so the outside gets golden and crisp without burning before the inside is warm and melty.
• Cheese matters. Use a cheese that melts well, like mozzarella or mild cheddar. Sliced cheese works better than shredded here since it stays in place and gives you that oozy center.

RECIPE FAQ

HOW TO MAKE IT AHEAD OR FREEZE FOR LATER

If you’re anything like me, you love a recipe that lets you get ahead of the game. These potato sandwiches are perfect for that.

To make them ahead, just prep the sandwiches as you normally would—fill them, seal them, and then lay them out on a plate or tray. Cover them up and store them in the fridge for up to 24 hours before cooking. I’ve done this plenty of times on busy weeknights, and they come out just as good.

Want to freeze them? No problem. Just place the uncooked sandwiches on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag. When you’re ready to cook, you don’t even have to thaw them—just fry them on slightly lower heat and give them a few extra minutes on each side.

It’s one of those things I like to keep on standby, especially for school lunches or lazy Sundays.

WHAT TO SERVE WITH THESE POTATO SANDWICHES

These sandwiches are pretty satisfying on their own, but if you want to round things out a bit, here are a few easy pairings I love:

• Simple salad – Something fresh and crisp balances out the creamy potato and melty cheese. I usually toss together some greens with lemon juice and olive oil, nothing fancy.
• Soup on the side – These go great with tomato soup or even a light broth-based veggie soup. Perfect combo when you’re craving something cozy.
• Dipping sauces – A little garlic mayo, ketchup, or even yogurt mixed with herbs can take this to a whole other level. My kids love dunking them.
• Roasted veggies – If you’re making this for dinner, serve it up with some roasted carrots, zucchini, or bell peppers. Keeps the meal balanced and colorful.
• Pickles or olives – That salty bite really cuts through the richness. I always have a jar of pickles nearby, and this is exactly why.

These sandwiches are super versatile, so don’t overthink it. Just throw together whatever you’ve got on hand and call it good.

And there you have it. These potato sandwiches with cheese and turkey ham are simple, comforting, and a little addictive in the best way. Whether you’re making them for a quick dinner, a lazy weekend lunch, or sneaking one as a snack straight from the pan (no judgment here), they just hit the spot.

Honestly, every time I make these, I wonder why I don’t do it more often. So go grab those potatoes and give it a shot. I think you’re gonna love them.