Ham Submarine Sandwiches

It’s strange how some foods just stay with you, not just the taste, but the whole feeling of them. The warmth of the oven on a slightly rainy afternoon, that sharp cheesy scent lifting through the kitchen… someone humming, probably out of tune. These ham submarine sandwiches – or sous-marins gratinés au jambon – remind me of that exact mood. Toasted bread that crunches lightly when you bite in, salty ribbons of ham, and an unapologetic amount of browned, bubbling cheese. They’re simple, yes, but somehow feel like a treat every time. And they come together fast – which, honestly, makes me love them even more.

Why You’ll Crave It

• Melty, golden cheese that crisps at the edges and wraps around warm slices of ham
• A satisfying crunch from the toasted roll… but soft enough to sink your teeth into
• Just five ingredients, so you’re never too far from making one
• Customizable – you could add mustard, pickles, tomatoes, whatever you’ve got
• Comforting, nostalgic flavors – but still totally dinner-worthy

The first time I made this on my own, I burned the top a little… but my brother still said it was the best thing he’d eaten all week.

What You’ll Need

• 4 sub rolls: fluffy inside, slightly crisp crust – go for something sturdy enough to hold fillings but not too dense
• 200 grams sliced ham: I usually get thinly sliced smoked ham, not too salty – go with what you love
• 200 grams grated cheese: Gruyère or Emmental melt beautifully, but if you have a good aged cheddar, that’s lovely too
• 2 tablespoons butter: softened just enough to spread, for brushing the bread and building flavor
• Pepper: a few turns of the grinder – freshly ground black pepper really lifts everything

Easy How-To

Preheat the oven

You’ll want it good and hot, around 200°C (or 400°F). I usually start this while I gather everything else… it’s just one of those prep rhythms that makes things smoother.

Get your rolls ready

Slice them lengthwise (but not all the way through, if you prefer that classic hinge-style sandwich). Lay them flat, cut side up, on a large baking sheet. Line with parchment if your sheet has seen better days – like mine definitely has.

Layer on the ham

Even, generous layers. I sometimes tuck the slices just a bit, like folding little ribbons, to get those soft curls that add texture when you bite in. Don’t overload – a good 3 to 4 slices per sandwich is just right.

Add lots of cheese

Be bold with the cheese. Spread it evenly over the ham, reaching close to the edges. You want that melty spillover effect. Gruyère turns crisp and bubbly in all the best ways when baked.

Season just a touch

Now’s the moment for pepper – and anything else really. A pinch of herbes de Provence or even a few chili flakes if you like a tickle of heat. But honestly? Plain pepper’s usually perfect.

Bake till glorious

Pop the tray in and let the oven do its thing for 8 to 10 minutes. You’re looking for a bubbling cheese top, and a hint of golden-brown color. If it smells amazing before it looks ready… you’re close.

Cool, slice, and serve

Let them sit just a minute to firm up (the cheese will try to slide off if you cut too soon). Then slice, serve, and maybe take the first bite in silence. These deserve it.

Good to Know

• Don’t skimp on the butter – brushing it onto the bread gives you that crisp, almost griddled edge
• If your oven has a temper (like mine), pull the tray out halfway through and rotate it
• Yes, the cheese will overflow… and it’s honestly the best part

Serving Ideas

• Pair with a simple arugula salad tossed in lemon vinaigrette to balance the richness
• Slice into thirds and serve as warm party bites – they vanish quickly
• Add a side of pickles or spicy mustard if you like contrast and bite

Top Tricks

• Toast the bread slightly before assembling if you want extra crunch beneath the melty top
• Grate the cheese fresh rather than using bagged – it melts more beautifully and just tastes better

Frequently Asked Questions

Can I make these ahead of time?

Definitely prep ahead – assemble the sandwiches, wrap them up, and refrigerate. Just wait to bake them till you’re actually ready to serve. They’re best hot out of the oven.

What’s the best cheese to use?

Gruyère is my go-to – nutty, melty, not too oily. But provolone, mozzarella, or even Comté make lovely choices too. Use what you have and trust your taste.

Can I add other fillings?

Of course… thin tomato slices, mustard, pickled onions. Just try not to overstuff or it can get slippery and hard to handle. Keep the balance, that’s key.

How do I reheat leftovers?

Place them back in a low oven, around 160°C, for about 10 minutes. The bread will re-crisp, and the cheese will melt again without burning.

What makes these different from other ham sandwiches?

It’s the broiled, bubbly cheese and the warmth of the whole thing combined. There’s something about the hot, toasted roll and soft, barely-crisped ham nestled under that golden crust… it’s comfort in sandwich form.