Ham Recipe

Assemble and Serve

1. 1

   Prepare produce and condiments

   Wash and dry the lettuce leaves. Slice the tomato into 6 even slices. In a small bowl, stir the mayonnaise and Dijon mustard together until smooth; season with 1/4 tsp of the salt and a few grinds of black pepper. Set aside.

2. 2

   Toast or leave bread fresh (optional)

   If you prefer a toasted sandwich, lightly toast all 6 slices of bread until golden. If not toasting, leave bread at room temperature.

3. 3

   Butter and spread

   Spread the softened butter evenly on one side of each bread slice (these will be exterior faces if grilling, or bottom/top if serving cold). On the interior face of three slices, spread the mayonnaise-Dijon mixture evenly.

4. 4

   Layer the sandwich

   On each of the three bread slices with mayonnaise, place 2 slices of ham, then 1 slice of cheddar cheese, 2 tomato slices, 1 lettuce leaf, and 2 pickle slices (if using). Sprinkle each assembled stack with a light pinch of the remaining 1/4 tsp salt and the rest of the black pepper (about 1/4 tsp total across three sandwiches). Top each with the remaining bread slice, buttered side facing out if you plan to toast/grill.

5. 5

   Grill or serve cold

   Cold sandwich: cut each sandwich in half diagonally and serve immediately on a plate. Grilled sandwich: heat a skillet or panini press over medium heat. Place sandwiches in the skillet and cook 2–3 minutes per side for skillet (press gently with spatula) or 3–4 minutes in a panini press, until bread is golden and cheese is melted. Transfer to a cutting board and rest 1 minute.

6. 6

   Finish and serve

   Cut sandwiches in half or quarters as desired. Serve with chips, a pickle spear, or a simple side salad. Adjust seasoning to taste and enjoy.