German Ham And Cheese Recipe

Prepare bread and spreads

Lay out the 8 slices of bread. On 4 slices spread 3/4 tablespoon Dijon mustard each (total 3 tbs divided). If using German-style sweet mustard, spread about 1/2 teaspoon on each of the same slices or mix it into the Dijon before spreading.

Assemble sandwiches

On each mustard-coated slice, layer 3 ounces of thinly sliced ham (approximately 3 slices depending on thickness) and 2 slices of Swiss cheese. Top with the remaining bread slices, pressing gently to compact.

Butter the exterior

Spread softened butter evenly on the outside faces of each sandwich (about 3/4 tablespoon per exterior, using the total 3 tbs). The butter will help create a golden, crisp crust when grilled.

Grill the sandwiches

Heat a large skillet or griddle over medium heat (about 325–350°F / moderate). Place sandwiches butter-side down and cook 3–4 minutes until golden brown. Flip carefully and cook another 3–4 minutes, pressing gently with a spatula, until cheese is melted and both sides are golden and crisp. If the bread browns before the cheese melts, lower the heat to medium-low and cover the pan for 1–2 minutes to help the cheese melt.

Rest and slice

Remove sandwiches from the skillet and let rest 1 minute. Slice each sandwich in half diagonally and serve hot with sliced dill pickles if desired.

If using sauerkraut, heat 1 teaspoon butter or oil in a small skillet over medium heat. Add 1/2 small thinly sliced onion and sauté 2–3 minutes until translucent.

Add 1 cup drained sauerkraut, 1 teaspoon apple cider vinegar, 1/2 teaspoon brown sugar, and 1/4 teaspoon black pepper. Stir and cook 3–4 minutes until warmed through and slightly softened. Taste and adjust seasoning. Drain any excess liquid; spoon warm sauerkraut onto sandwiches after grilling or serve on the side.