Crispy Ham and Cheese Toast Pockets
Crispy Ham and Cheese Toast Pockets
Ingredients
For the Pockets
- 10 slices white sandwich bread, crusts removed
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For the Filling
- 1/4 cup mayonnaise
- 1 cup diced ham
- 1 1/2 cups shredded mozzarella cheese
Instructions
- 1
Prepare the bread: Lay out the slices of white sandwich bread. Using a rolling pin, flatten each slice until it is thin and pliable. Set aside.
⏱️ 5 min
- 2
Make the filling: In a medium bowl, combine the mayonnaise, diced ham, and shredded mozzarella cheese. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min
- 3
Assemble the pockets: Place about 1 1/2 to 2 tablespoons of the ham and cheese filling onto one half of a flattened bread slice. Fold the bread slice over to form a triangular shape, encasing the filling. Use the tines of a fork to firmly press and crimp the edges of the triangle, sealing the filling inside.
⏱️ 10 min
- 4
Bread the pockets: In one shallow bowl, place the beaten eggs. In another shallow bowl, place the Panko breadcrumbs. Dip each assembled bread triangle completely into the beaten egg, ensuring an even coating. Then, transfer the triangle to the Panko breadcrumbs, coating it thoroughly on all sides. Repeat for all pockets.
⏱️ 5 min
- 5
Fry the pockets: Heat the vegetable oil in a deep pot or deep fryer over medium-high heat until it reaches 350-375°F. Carefully place a few breaded pockets into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip and remove.
⏱️ 10 min•🌡️ 360
- 6
Drain and serve: Remove the fried pockets from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy, revealing the gooey ham and cheese filling inside.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Ham and Cheese Toast Pockets
Ingredients
For the Pockets
- 10 slices white sandwich bread, crusts removed
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For the Filling
- 1/4 cup mayonnaise
- 1 cup diced ham
- 1 1/2 cups shredded mozzarella cheese
Instructions
- 1
Prepare the bread: Lay out the slices of white sandwich bread. Using a rolling pin, flatten each slice until it is thin and pliable. Set aside.
⏱️ 5 min - 2
Make the filling: In a medium bowl, combine the mayonnaise, diced ham, and shredded mozzarella cheese. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min - 3
Assemble the pockets: Place about 1 1/2 to 2 tablespoons of the ham and cheese filling onto one half of a flattened bread slice. Fold the bread slice over to form a triangular shape, encasing the filling. Use the tines of a fork to firmly press and crimp the edges of the triangle, sealing the filling inside.
⏱️ 10 min - 4
Bread the pockets: In one shallow bowl, place the beaten eggs. In another shallow bowl, place the Panko breadcrumbs. Dip each assembled bread triangle completely into the beaten egg, ensuring an even coating. Then, transfer the triangle to the Panko breadcrumbs, coating it thoroughly on all sides. Repeat for all pockets.
⏱️ 5 min - 5
Fry the pockets: Heat the vegetable oil in a deep pot or deep fryer over medium-high heat until it reaches 350-375°F. Carefully place a few breaded pockets into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip and remove.
⏱️ 10 min•🌡️ 360 - 6
Drain and serve: Remove the fried pockets from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy, revealing the gooey ham and cheese filling inside.
⏱️ 5 min