I LOVE hot ham and cheese. It's the best sandwich combination in the world, and you'll never convince me otherwise. This pull-apart ham and cheese baguette is the party version of a hot ham and cheese--it serves a crowd, looks beautiful, and tastes amazing. Serve it with our simple homemade honey dijon aioli for dipping.
What is a pull-apart ham and cheese baguette? The taste is similar to those ham and cheese sliders on Hawaiian rolls (sometimes called "funeral sandwiches"), but the french bread adds that irresistible crusty bread crunch. Looking for a different party recipe? Try our bruschetta or turkey and ham picnic roll-ups.
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Ingredients
- A French baguette
- Honey ham
- Sliced Swiss cheese
- Sliced mozzarella
- Butter
- Olive oil
- Ingredients for optional homemade honey dijon aioli: mayonnaise, dijon mustard, honey, and lemon juice
See recipe card for quantities.
Instructions
Pre-heat your oven to 400°F.
Cut 1-inch slices into the baguette, only slicing ¾ of the way through the loaf (so the bottom isn't sliced through). A serrated knife works best.
Cut your cheese and ham slices in half, then fold a piece of ham in half and sandwich it in between half a slice of Swiss and half a slice of mozzarella. Stuff that into one of the cuts in the bread, then repeat until all of the cuts are stuffed.
Stuff a pat of butter in each sliced section.
Brush the top of the bread with olive oil using a pastry brush. If you don't have one, feel free to just use your hands or drizzle the oil over.
Place your baguette on a parchment paper-lined baking sheet. If your baguette is too big for your baking sheet, create an aluminum foil boat (our baguette was from Costco, and therefore was too large for any baking sheet we own).
Bake for 12-15 minutes, or until the cheese is melted and the ham is slightly crispy on the edges.
While the baguette is baking, make the honey dijon aioli. Add mayonnaise, dijon mustard, honey, and lemon juice to a mixing bowl and mix until combined.
Once the baguette is done, transfer it to a serving plate and enjoy with the aioli!
Variations
- Replace the ham with turkey
- Swap out the cheeses--this would also be great with American cheese, cheddar, Monterey jack, pepper jack, or gruyere
- Add salami and pepperoni and dip it in marinara sauce instead of the honey dijon aioli
- Add tomatoes
- Try it with Italian bread or sourdough instead of the French baguette
Frequently asked questions
Yes! This will work with any crusty loaf of bread. A loaf of Italian bread or sourdough would be great too.
Store the leftovers in a baggie or air-tight container. Re-heat it in the oven at 400°F until warm or in the air fryer at 400°F for 4-5 minutes.
This would also be great with American cheese, cheddar, Monterey jack, pepper jack, or gruyere.
Pull-Apart Ham and Cheese Baguette Recipe
This pull-apart ham and cheese baguette is the party version of a hot ham and cheese--it serves a crowd, looks beautiful, and tastes amazing. Serve it with our simple homemade honey dijon aioli for dipping.
8
servings15
minutes15
minutes580
kcal30
minutesPrevent your screen from going dark!
Ingredients
- For the baguette:
1 1 French baguette
½ pound ½ sliced honey ham
8 ounces 8 sliced Swiss cheese
8 ounces 8 sliced mozzarella cheese
4 tablespoons 4 butter
1 tablespoon 1 olive oil
- For the honey dijon aioli:
1 cup 1 mayonnaise
¼ cup ¼ dijon mustard
2 tablespoons 2 honey
Juice of Juice of ½ of a lemon
Directions
- Pre-heat your oven to 400°F.
- Cut 1-inch slices into the baguette, only slicing ¾ of the way through the loaf (so the bottom isn't sliced through).
- Cut your cheese and ham slices in half, then fold a piece of ham in half and sandwich it in between half a slice of swiss and half a slice of mozzarella. Stuff that into one of the cuts in the bread, then repeat until all of the cuts are stuffed.
- Stuff a pat of butter in each sliced section. Then brush the top of the bread with olive oil using a pastry brush.
- Place your baguette on a parchment paper-lined baking sheet. If your baguette is too big for your baking sheet, create an aluminum foil boat. Bake for 12-15 minutes, or until the cheese is melted and the ham is slightly crispy on the edges.
- While the baguette is baking, make the honey dijon aioli. Add mayonnaise, dijon mustard, honey, and lemon juice to a mixing bowl and mix until combined. Add a pinch of salt if needed.
- Once the baguette is done, transfer it to a serving plate and enjoy it immediately with the aioli.
Notes
- Calorie count is just an estimate and includes the honey dijon aioli. Without the aioli, we estimate 450 calories per serving.
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