Ham and Cheese Slab Pie is a savory, golden pastry filled with layers of sliced ham and plenty of melted cheese. A flaky crust surrounds the warm filling, giving you crisp edges, a buttery top, and gooey cheese in every square.
This is the kind of recipe I like for brunch, lunch, or a casual gathering because one large pan gives you plenty of portions without making individual sandwiches or pastries.
The filling stays intentionally simple. Thinly sliced ham creates neat layers, while a combination of Swiss and cheddar gives you both smooth melting and plenty of cheese flavor.
Let the slab pie rest briefly after baking before cutting. The cheese will still be warm and melty, but the filling settles enough to make those squares much easier to serve.
Why You’ll Love This Recipe
A slab pie is much easier to serve to a group than individual hand pies. Once baked, you simply cut the whole thing into squares and bring the pan to the table.
The combination of ham, Swiss, and cheddar is familiar but especially good wrapped inside flaky pastry. Dijon mustard adds just enough tang to keep the filling from tasting too rich.
It’s also versatile enough for several occasions. Serve larger squares for lunch or cut them smaller for brunches, parties, and appetizer trays.
Ingredients You’ll Need
You’ll need pastry and a few simple savory ingredients:
- Pie dough
- Thinly sliced cooked ham
- Swiss cheese
- Cheddar cheese
- Dijon mustard
- Egg
How To Make Ham And Cheese Slab Pie
Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 10×15-inch rimmed baking sheet or jelly roll pan.
Step 2: Roll one portion of pie dough into a rectangle slightly larger than the baking pan. Carefully transfer it to the pan and gently press the pastry across the bottom and slightly up the sides.
Step 3: Spread the Dijon mustard in a thin, even layer over the bottom crust, leaving a small border around the edges.
Step 4: Arrange half of the sliced ham evenly over the mustard, folding or overlapping the slices slightly as needed.
Step 5: Layer the Swiss and cheddar over the ham, distributing the cheese evenly from corner to corner. Add the remaining ham over the cheese.
Step 6: Roll the second portion of pie dough into a rectangle and carefully place it over the filling. Trim excessive overhang, then pinch the top and bottom crusts together to seal the edges.
Step 7: Cut several small vents across the top crust so steam can escape. Brush the pastry evenly with the beaten egg.
Step 8: Bake for 35–45 minutes, until the crust is deeply golden and the cheese is hot and melted inside.
Step 9: Let the slab pie rest for about 10–15 minutes before cutting it into squares and serving warm.
Common Questions About Ham And Cheese Slab Pie
What Ham Works Best?
Thinly sliced cooked ham works especially well because it creates even layers and makes the finished slab pie easy to cut.
What Cheese Should I Use?
Swiss and cheddar make a great combination. Swiss melts smoothly and pairs naturally with ham, while cheddar adds a stronger cheese flavor.
Can I Use Store-Bought Pie Dough?
Absolutely. Refrigerated pie dough is a convenient shortcut, although you may need multiple crusts to create rectangles large enough for a slab pie.
Can I Make This Ahead?
You can assemble the slab pie a few hours ahead and keep it refrigerated until baking. Brush with egg shortly before it goes into the oven.
Why Is The Bottom Crust Soggy?
Very moist ham can release liquid during baking. Pat the ham dry with paper towels before layering it into the pie.
Can I Use Only One Kind Of Cheese?
Yes. All Swiss, cheddar, provolone, or another good melting cheese can work.
Ham And Cheese Slab Pie Variations
Ham And Swiss Slab Pie
Use Swiss for all of the cheese for a classic ham-and-Swiss combination.
Ham And Cheddar Slab Pie
Replace the Swiss with additional sharp cheddar for a stronger cheese flavor.
Ham And Broccoli Slab Pie
Add finely chopped cooked broccoli, making sure it’s thoroughly drained before layering.
Ham And Onion Slab Pie
Add a thin layer of softened caramelized onions underneath the cheese.
Turkey And Cheese Slab Pie
Replace the ham with thinly sliced cooked turkey for an easy variation.
Storing Ham And Cheese Slab Pie
Let leftovers cool, then transfer them to an airtight container and refrigerate within two hours. They’ll keep for about 3–4 days.
Reheat individual squares in the oven or air fryer until the pastry becomes crisp and the cheese is hot again. The microwave works when you’re in a hurry, but it will soften the crust.
What To Serve With Ham And Cheese Slab Pie
- Green salad: A crisp salad with tangy vinaigrette gives you a fresh contrast to the buttery pastry and melted cheese.
- Tomato soup: Warm tomato soup pairs naturally with the ham, cheddar, and flaky crust.
- Roasted vegetables: Broccoli, carrots, or asparagus turn a square of slab pie into an easy dinner.
- Fresh fruit: Grapes, apple slices, berries, or melon work especially well when serving the pie for brunch.
- Pickles: Crisp dill pickles add a sharp, tangy contrast to the rich ham and cheese filling.
- Potato salad: A simple chilled potato salad makes this an easy picnic-style lunch.
Keep the filling relatively even from edge to edge. If all the ham and cheese pile up in the center, the middle becomes difficult to cut while the outside squares feel skimpy.
And give the pie a short rest before slicing. Ten minutes is enough for the melted cheese to settle without losing that warm, gooey texture.
Ham and Cheese Slab Pie
Ingredients
- Pie dough for 2 large rectangular crusts
- 1½ pounds thinly sliced cooked ham
- 8 ounces Swiss cheese sliced or shredded
- 8 ounces sharp cheddar cheese shredded
- 3 tablespoons Dijon mustard
- 1 large egg beaten, for brushing
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 10×15-inch rimmed baking pan.
- Roll out the bottom crust and fit it into the pan, bringing the dough slightly up the sides.
- Spread the Dijon mustard evenly over the crust.
- Arrange half of the sliced ham over the mustard.
- Layer the Swiss and cheddar evenly over the ham.
- Add the remaining ham over the cheese.
- Cover with the second rolled crust and seal the edges.
- Cut several vents in the top and brush with beaten egg.
- Bake for 35–45 minutes, until the pastry is deeply golden and the cheese is melted.
- Rest for 10–15 minutes before cutting into squares and serving.
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