Ham & Swiss Recipe

Prepare bread and spreads

Bring butter to a spreadable temperature if chilled. On two slices of bread spread 1 tablespoon of softened butter evenly on the outside-facing side of each slice (these will be the outer sides for toasting). On the inside-facing side of one bread slice spread 1/2 tablespoon Dijon mustard and 1/2 teaspoon mayonnaise; on the other inside-facing slice spread the remaining mustard and mayonnaise evenly.

Assemble ham and cheese

On one of the mustard/mayo–spread inner slices, layer 4 slices of ham in a slight overlap to cover the bread. Place 2 slices of Swiss cheese over the ham so the cheese covers it evenly. Add lettuce leaves and 2 pickle slices if using. Sprinkle a pinch of salt (about 1/8 tsp) and 1/8–1/4 tsp black pepper over the fillings. Top with the second bread slice, buttered side facing out.

Close and rest

Press the sandwich gently to compress layers for 10–15 seconds so it holds together. If serving cold, cut the sandwich in half diagonally and serve immediately.

Heat pan

Heat a skillet or frying pan over medium-low heat. Add 1 teaspoon olive oil or a small pat of butter and swirl to coat the surface.

Toast sandwich

Place the assembled sandwich in the pan, buttered side down. Cook for 2.5–3 minutes until golden brown and crisp. While the first side cooks, press gently with a spatula or place a heavy pan on top to promote even contact. Flip the sandwich and cook the second side for another 2–3 minutes until golden and the Swiss cheese is melted (total cook time about 5–6 minutes). If cheese is slow to melt, cover the pan for 30–60 seconds to trap heat.

Finish and serve

Remove from the pan and let rest 1 minute, then cut in half. Serve immediately.