Ham And Swiss Melt Recipe
Hickory smoked ham and aged swiss cheese topped with mixed greens, roma tomatoes and a honey mustard aioli served on toasted ciabatta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Honey Mustard Aioli
Method
Sandwich
- 1
- 2
Season greens and tomatoes
In a small bowl toss the 4 cups mixed salad greens with 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Slice the 2 roma tomatoes into 8 thin slices and lightly season tomato slices with a pinch of salt.
- 3
Toast
Heat a large skillet or griddle over medium heat. Place the buttered cut-side-down ciabatta rolls on the skillet and toast until golden and crisp, about 2–3 minutes. Remove and keep cut-side up. Alternatively, broil cut-side-up for 1–2 minutes, watching carefully to avoid burning.
- 4
Warm ham and melt cheese
Lower heat to medium-low. In the same skillet lay out the thinly sliced hickory smoked ham in two stacks (split between sandwiches). Heat for 1 minute per side until warmed through. Transfer warmed ham to the toasted bottom halves of the ciabatta (divide evenly). Top each portion of ham with two slices of aged Swiss cheese. Place sandwich bottoms under a broiler or lid the skillet briefly until the Swiss melts, about 1–2 minutes under broiler or 30–45 seconds with a covered skillet.
- 5
Assemble
Spread about 1 tablespoon of the honey mustard aioli (prepared separately) evenly over each toasted top half of ciabatta. On each cheese-topped bottom, layer 1 cup mixed greens (from the tossed greens) and 2 tomato slices. Cap with the aioli-spread top halves and press lightly. Cut each sandwich in half if desired and serve immediately.
Honey Mustard Aioli
- 6
Make the aioli: In a small bowl combine 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons honey, 1 teaspoon freshly squeezed lemon juice, 1 teaspoon olive oil and the minced garlic. Whisk until smooth. Season with 1/8 teaspoon salt and 1/16 teaspoon freshly ground black pepper (adjust to taste). Taste and balance sweetness or acidity by adding up to 1 teaspoon more honey or lemon juice as desired. Refrigerate until ready to use (can be made up to 24 hours ahead).
