Ham & Swiss Recipe

Slice and dry

Wash the tomato and slice into 1/4" (6 mm) thick rounds. Peel and cut a 1/4 medium red onion into very thin rings or half-rings. Pat tomato slices dry with a paper towel to remove extra moisture to prevent soggy bread.

If your ham or cheese slices are folded, open them up so they will layer evenly on the sandwich. Bring softened butter to room temperature if not already soft.

In a small bowl combine 3 tbs mayonnaise, 1 tsp minced garlic, 1/2 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth and taste; adjust salt or lemon if desired. This will be spread on the inside of the sandwich to add brightness and garlic flavor.

Spread about half of the garlic mayo on one side of two bread slices (these will be the insides). On one mayo-coated slice, layer 2 slices of ham, then 1 Swiss cheese slice. On top of the cheese place two tomato slices (slightly overlapping) and a few thin rings of red onion. Add the remaining 2 ham slices and finish with the second slice of Swiss cheese if you prefer extra cheese. Place the second mayo-coated bread slice on top, mayo side down.

If making two sandwiches, repeat with the remaining ingredients.

In a small bowl mix 2 tbs softened unsalted butter with 1/2 tsp minced garlic and 1 tsp chopped parsley (optional) until smooth. Spread the garlic butter evenly on the outer faces of both assembled sandwiches (top and bottom).

Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and press gently with a spatula or sandwich press. Cook until the bottom is golden brown, about 3–4 minutes, then flip and cook the other side 3–4 minutes until the cheese is melted and both sides are golden. If the bread browns before the cheese melts, lower the heat to medium-low and cover the skillet for 1–2 minutes to help the cheese melt through.

Remove the sandwich from the skillet and let rest 1 minute. Slice each sandwich in half on the diagonal. Serve immediately with leftover garlic mayo or pickles/chips on the side.