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Torta de Fiambre: Uruguay’s Beloved Baked Ham & Cheese Sandwiches – Easy & Perfect for Picnics & Quick Meals (Gluten-Free Friendly!)

Imagine a culinary delight that takes mere minutes to prepare, offers a burst of savory flavor, and effortlessly adapts to any occasion. That’s the magic of Torta de Fiambre, Uruguay’s beloved baked ham and cheese sandwich. This incredibly simple yet satisfying dish is a staple in Uruguayan homes, cherished for its convenience and deliciousness. Whether you’re looking for an effortless meal, a perfect picnic companion, a delicious hiking snack, or a crowd-pleasing dish for your next gathering, Torta de Fiambre fits the bill. Its quick blender batter preparation means it can be in the oven in under 5 minutes, promising a warm, gooey, and utterly delightful experience. Plus, it’s remarkably versatile and easily made gluten-free, ensuring everyone can enjoy a slice of this South American comfort food. [Skip to recipe.]

Discovering the Charm of Uruguay Through its Cuisine

Join us on another exciting journey of armchair travel as we explore the culinary landscape of Uruguay for our monthly Eat the World recipe challenge. Tucked away on South America’s east coast, nestled between its larger neighbors, Brazil and Argentina, Uruguay stands out as a hidden gem. Despite being one of the continent’s smallest countries with a population of just 3.5 million, it boasts a unique charm and stability often earning it the moniker, the ‘Switzerland of South America’. This reputation stems from its remarkable political, social, and economic stability, making it an incredibly safe and welcoming country.

Uruguay has long held a top spot on my personal travel bucket list, and I’ll share a little secret as to why. My initial fascination sparked years ago while watching a travel segment featuring the country, and I was instantly captivated by its breathtaking beauty. Uruguay is a land of sprawling cattle ranches, pristine beaches, and vibrant cities rich with history and stunning European-style architecture. This picturesque blend of natural wonders and cultural richness left an indelible impression, solidifying my dream to one day wander its charming streets and explore its serene landscapes. The allure of Uruguay isn’t just in its scenery but also its relaxed pace of life and warm hospitality, promising an unforgettable experience.

Uruguayan cuisine, while influenced by its Latin American context, is surprisingly mild when it comes to spice. This distinct characteristic is largely due to extensive colonization by European immigrants, particularly from Spain, France, and Italy, who left an enduring mark on the nation’s culinary traditions. Much like its neighbors, Uruguay maintains a strong reliance on beef, a staple that forms the heart of many meals. However, this is beautifully complemented by a wide array of pasta dishes, rice preparations, and delectable sweet treats, showcasing the country’s diverse gastronomic heritage. Torta de Fiambre perfectly embodies this fusion, offering a comforting and satisfying dish that feels both familiar and distinctly Uruguayan.

What is Torta de Fiambre? The Ultimate Baked Sandwich

The Uruguayan dish that truly captured my imagination is a marvel of simplicity and deliciousness: a tray of baked ham and cheese sandwiches. Known as Torta de Fiambre, this dish translates literally to “cake of cold cuts,” a name that perfectly hints at its comforting, cake-like texture combined with savory deli meats. Since first discovering this recipe, I’ve made it countless times, falling deeper in love with its effortless preparation and incredible adaptability. It has become my go-to for quick family meals, spontaneous picnics, convenient packed lunches, and even feeding a hungry crowd.

My recipe research revealed that the dough for Torta de Fiambre can be prepared in various ways. Some traditional versions feature elaborate laminated doughs, reminiscent of flaky puff pastry, which, while undoubtedly delicious, demand a significant investment of time and effort – a bit too much for my everyday cooking preferences. Other variations use a thicker, biscuit-like dough. However, the method that resonated most with me, and seems widely popular in Uruguay for its sheer convenience, involves a simple, pancake-like batter that comes together in mere moments in a blender. You can probably guess which version I enthusiastically embraced!

This blender method is a game-changer. It takes literally two minutes to whip up the smooth batter, and the resulting taste and texture are nothing short of fantastic. While I’m sure the more complex doughs offer their own unique appeal, the blender version delivers an incredibly satisfying outcome with minimal fuss. The process is the epitome of simplicity: pour half the batter into a baking pan, artfully layer slices of ham and cheese (and any other delightful fillings your heart desires), pour the remaining batter over the top, and then bake until golden perfection. The simplicity is astounding, and the flavor is profoundly comforting. These are truly my kind of sandwiches!

As the Torta de Fiambre bakes, the cheese transforms into a wonderfully luscious, gooey layer, while the ham imparts a delicious, savory saltiness that permeates every bite. The term “torta” means cake, and “fiambre” specifically refers to a type of deli ham popular in Uruguay, perfectly describing the essence of this dish. I’ve enjoyed making this baked sandwich simply with just ham and cheese, highlighting the classic combination. I’ve also experimented by adding thinly sliced hard-boiled eggs, which lend a delightful creaminess. The beauty of Torta de Fiambre lies in its incredible versatility; there’s a myriad of other ingredients you can incorporate to customize it to your personal taste. Furthermore, it consistently performs exceptionally well when prepared with a quality gluten-free flour blend, ensuring that those with dietary restrictions can also savor this delightful treat without compromise.

Why Torta de Fiambre is Your New Go-To Recipe

In Uruguay, Torta de Fiambre is often savored at room temperature, making it an ideal candidate for packed picnic lunches, outdoor gatherings, and convenient snacks on the go. Its robust flavor and satisfying texture hold up beautifully outside of the oven. I anticipate making this recipe frequently during warmer months, perfect for packing on hikes where a hearty, portable meal is a must, or for serving after a long day of gardening when time for elaborate cooking is scarce. And when the time comes again for entertaining friends and family, these baked sandwiches will undoubtedly be a hit, effortlessly feeding a crowd with their universal appeal and ease of preparation.

Unbeatable Convenience and Speed

One of the most compelling reasons to fall in love with Torta de Fiambre is its unparalleled convenience. From start to finish, the active preparation time is incredibly short – you can have it ready for the oven in about 5 minutes. This makes it a lifesaver on busy weekdays, for impromptu gatherings, or whenever you need a delicious meal without spending hours in the kitchen. The blender batter method is truly the secret here, streamlining the process and ensuring consistent results every time.

Perfect Portability for Any Adventure

The very nature of Torta de Fiambre makes it the ultimate portable meal. Once baked and cooled, it holds its shape beautifully, making it ideal for wrapping and taking on the go. Pack it for school or work lunches, enjoy it during a scenic picnic, bring it along on a hike, or serve it at a backyard barbecue. It tastes fantastic whether slightly warm or at room temperature, adding to its versatility for outdoor activities and travel.

Endless Customization Options

Beyond the classic ham and cheese, Torta de Fiambre is a blank canvas for culinary creativity. Want to add more flair? Consider layering in finely sliced hard-boiled eggs for extra richness, or introduce a tangy kick with sliced black or green olives. Sautéed onions or mushrooms can add a deeper, umami flavor, while chopped bell peppers or sliced tomatoes provide freshness. For those who enjoy a bit of heat, pickled jalapeños are a fantastic addition. And for a truly indulgent twist, crumbled cooked bacon takes it to the next level. Don’t be afraid to experiment with different combinations to find your perfect Torta de Fiambre.

A Crowd-Pleaser for Every Occasion

Whether you’re hosting a casual brunch, a potluck, or simply need to feed a larger family, Torta de Fiambre scales up effortlessly. Its square portions are easy to serve and manage, making it a stress-free option for entertaining. The universally loved combination of ham and cheese, enveloped in a tender, savory batter, guarantees it will be a hit with guests of all ages.

Dietary Adaptability: Gluten-Free Friendly

For those managing gluten sensitivities, Torta de Fiambre is a revelation. Using a good quality gluten-free flour blend ensures that the texture and flavor remain superb, delivering a delicious and inclusive meal option. This adaptability means everyone can enjoy this comforting dish without compromise, making it a truly versatile addition to your recipe repertoire.

This isn’t just a sandwich; it’s Grilled Cheese 2.0. Imagine the comforting flavors of a classic grilled ham and cheese, but elevated and encased in a soft, moist layer of savory batter, complete with a delightfully crispy, cheesy, crackly top. The unique baking process creates a textural masterpiece that is both familiar and excitingly new.

Quick and Easy Torta de Fiambre – a Simple & Delicious Sandwich

Whiz up the simple batter in a blender. Pour half of it into a greased pan.
Layer on the ham slices.
Then add the cheese slices. Repeat ham and cheese.
Sprinkle with pepper. Pour on the rest of the batter.
Smooth it out.
Add a bit of shredded cheese, and bake until it’s a rich golden colour.

As the Torta de Fiambre bakes, you’ll notice it puffing up beautifully in the oven, creating a lovely airy texture. Don’t be alarmed when it deflates somewhat as it cools – this is perfectly normal and contributes to its characteristic density and moistness. Allow it to cool in the pan for a bit, which helps it set and makes for easier slicing. Once slightly cooled, cut it into generous squares, ready to be enjoyed.

These savory squares are delicious straight from the pan, still warm and with the cheese delightfully gooey. Alternatively, prepare a batch and pack some for later – they make fantastic grab-and-go meals or snacks throughout the week.

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Recipe Notes & Expert Tips for Perfect Torta de Fiambre

Kitchen Frau Notes: I’ve carefully combined and adapted several traditional Uruguayan recipes to create proportions that work perfectly in a standard 9 x 13-inch (23 x 33cm) baking pan, yielding 12 satisfying squares. If you prefer a thinner Torta de Fiambre, you can certainly use a slightly larger pan. For those cooking for a smaller household, perhaps serving 2 with some delightful leftovers, simply halve the recipe. Use two large eggs, and bake it in a 9-inch square pan for optimal results.

The choice of baking pan can significantly impact the final texture of your Torta de Fiambre. Baking this dish in a glass pan is highly recommended. Glass conducts heat more evenly and intensely, which helps create that desirable beautiful crispy bottom and a wonderfully crackly, golden-brown top crust. If you opt for a metal pan, which typically conducts heat differently, you might find that the Torta de Fiambre takes a few minutes longer to bake and achieve that rich golden hue. Always keep an eye on it to prevent over-baking.

Choosing Your Ingredients

Ham: While “fiambre” in Uruguay often refers to a specific type of deli ham, most thinly sliced, good quality deli ham will work wonderfully. Look for varieties with a nice balance of saltiness and mild flavor.
Cheese: The key here is an “easy melting cheese.” Beyond the suggested mozzarella, havarti, monterey jack, and cheddar, consider provolone, gruyere, or even a mild Swiss. The goal is gooey, melted perfection. If you can only find shredded cheese, that works too – just ensure it’s evenly distributed.
Gluten-Free Flour: When using a gluten-free flour blend, opt for a good quality all-purpose blend that typically contains xanthan gum for structure. This ensures a texture that is virtually indistinguishable from the wheat-based version.

Storage and Reheating

Torta de Fiambre is incredibly versatile and delicious at various temperatures. It’s best served slightly warm or at room temperature, making it perfect for meal prep. To store, ensure the squares are completely cooled before wrapping them individually in wax paper or parchment paper, then placing them in an airtight container. They will keep well in the refrigerator for 3-4 days. While it can be gently reheated in a microwave or oven, many find its room temperature charm to be its greatest asset, especially for packed lunches and picnics.

Serving Suggestions

This baked sandwich is substantial enough to be a meal on its own, especially when paired with a fresh green salad or a light soup. For a true Uruguayan experience, enjoy it with a strong cup of coffee or a traditional mate. Its portability also makes it an excellent option for brunch spreads, casual parties, or even as a hearty after-school snack for kids.

Torta de Fiambre (Baked Ham & Cheese Sandwiches)

3 large eggs
½ cup (120ml) oil (a neutral oil like canola or vegetable works well)
2 cups (480ml) milk (any dairy or non-dairy milk)
2 cups (280gms) all purpose flour (or a gluten free flour blend)
1 tablespoon baking powder
½ teaspoon fine sea salt
250 grams (½ lb) thinly sliced deli ham
250 grams (½ lb) sliced cheese (easy melting cheeses like mozzarella, havarti, monterey jack, cheddar, provolone, etc.), or shredded if sliced is unavailable
freshly ground pepper to taste
50 grams (½ cup) finely grated Parmesan cheese or shredded cheese, for the top
optional add-ins: sliced hard-boiled eggs, sliced black or green olives, sautéed onions, chopped bell pepper, sautéed mushrooms, sliced tomatoes, pickled jalapeños, crumbled cooked bacon, a pinch of dried oregano or thyme, etc.

Instructions:

Preheat the oven to 400°F (200°C). Generously grease a 9 x 13 inch (23 x 33 cm) baking pan with oil.
Place the eggs, milk, oil, flour, baking powder, and salt in a blender canister. Blend until completely smooth. (Alternatively, if you don’t have a blender, whisk or beat the liquid ingredients thoroughly, then gradually mix in the dry ingredients and beat until the batter is smooth and lump-free.)
Pour precisely half of the prepared batter into the greased pan. Gently shake the pan from side to side to ensure the batter is evenly distributed and forms a consistent base.
Lay half of the thinly sliced deli ham evenly over the batter, tearing pieces as needed to fit and cover any gaps, creating a solid layer.
Top the ham with an even layer of half the cheese slices.
Sprinkle generously with freshly ground pepper to taste. If you are using any optional add-ins, this is the perfect time to scatter one or two of your chosen ingredients over this layer.
Repeat the layering process: add the remaining ham slices in an even layer, followed by the rest of the cheese slices.
Carefully pour the remaining batter over the top layer of ham and cheese. Use a spatula to gently spread the batter smooth, ensuring it reaches all the way to the edges of the pan to fully encase the fillings.
Finally, sprinkle the top with the Parmesan cheese (or extra shredded cheese) for a delicious, crispy crust.
Bake for 25 to 30 minutes, or until the top is a rich, deep golden colour and a wooden skewer inserted into the center comes out clean. The Torta de Fiambre will puff up significantly during baking.
Allow the Torta de Fiambre to cool in the pan for at least 10 minutes before cutting it into squares and serving. This cooling time helps it set and makes for cleaner slices.
If you plan to serve the Torta de Fiambre later or pack it for a picnic, it’s crucial to remove the squares from the pan to a cooling rack once they’ve rested. This prevents the bottoms of the sandwiches from steaming and becoming soggy as they cool completely. Once cool, wrap the individual sandwiches in wax paper or pack them into an airtight container for easy transport. Torta de Fiambre is truly best served slightly warm or at room temperature.

Makes 12 small sandwiches, serving 6 generously.

Guten Appetit!

Check out all the wonderful Uruguayan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Magical Ingredients: Tortas Fritas
Sneha’s Recipe: Torta Frita -Uruguay
Pandemonium Noshery: Polvito Uruguayo
Palatable Pastime: Grilled Chicken Pinchitos
Sugarlovespices: Uruguayan Pancho Hot Dog with Fries on the Side
Amy’s Cooking Adventures: Pasta Caruso
Culinary Adventures with Camilla: Empanadas a la Criolla, Uruguayan Wines, and Upcoming #TannatDay
Kitchen Frau: Torta de Fiambre (Baked Ham & Cheese Sandwiches)
Cultureatz: Chaja Cake, an Uruguayan Peach Meringue Layer Cake
A Day in the Life on the Farm: Milanesa Napolitana
Making Miracles: The Chivito: Uruguay’s Iconic Steak & Egg Sandwich

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