Ham & Havarti Recipe

Prepare loaf

Preheat a skillet or griddle over medium heat. Slice the zeppole village loaf horizontally to create a top and bottom half. If the loaf is very thick, split into sandwich-appropriate portions so each sandwich is about 6–8 ounces of bread.

Butter and toast

Spread half of the softened butter evenly on the cut interior of both top and bottom halves. Place the buttered sides down on the preheated skillet and toast until golden and crisp, about 2–3 minutes per side. Remove and set aside.

Assemble sandwich

On the bottom half of the toasted loaf, spread a generous layer (about 1 tbsp) of the dijon–chili aioli (see next section). Layer the smoked ham evenly over the aioli, distributing the 8 oz across the loaf. Place the 6 oz sliced Havarti on top of the ham. Arrange the dill pickle strips evenly over the cheese so every bite has pickle.

Melt and finish

If you prefer the cheese melted, place the assembled bottom half (open-faced) onto the warm skillet, cover briefly with a lid or inverted sheet pan for 1–2 minutes until the Havarti softens and begins to melt. Remove from heat, spread remaining aioli on the top half of the loaf, close the sandwich, press gently, and slice into portions. Serve immediately.

In a small bowl, combine 1 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp mild chili paste, 1 tsp fresh lemon juice, 1/2 tsp grated garlic, 1/2 tsp honey, 1/8 tsp salt, and a pinch (1/16 tsp) of black pepper. Whisk thoroughly until smooth and emulsified. Taste and adjust: add more chili paste for heat, more honey for sweetness, or more lemon for brightness. Refrigerate the aioli while you prepare the sandwich; it will keep flavors bright for up to 1 day.