Tavern Ham & Swiss Recipe

Toast buttering

Spread about 1 tablespoon of softened butter evenly on the outside face of two bread slices and the remaining tablespoon on the outside faces of the other two slices. The buttered sides will contact the skillet for a golden crust.

Spread condiments

On the unbuttered side of two slices, spread 1/2 teaspoon Dijon mustard and 1/2 teaspoon mayonnaise each. On the other two unbuttered sides (the sandwich interiors), lightly season with a pinch of freshly ground pepper (about 1/8–1/4 tsp distributed between sandwiches).

Assemble fillings

Place two slices of bread, buttered-side down, on a cutting board. On each, layer two slices of tavern ham (for a total of 4 ham slices per assembled sandwich) slightly folded to create even coverage. Top the ham with two slices of Swiss cheese. If using, add 2 pickle slices or about 2 tablespoons of caramelized onions on top of the cheese. Close each sandwich with the remaining bread slices, buttered-side up.

Heat a heavy skillet, griddle, or cast-iron pan over medium-low to medium heat. The pan should be hot enough to sizzle gently when the sandwich is placed but not so hot that the bread browns instantly before the cheese melts.

Place the assembled sandwiches in the skillet. Cook for 3 to 4 minutes on the first side, pressing gently with a spatula to ensure even contact and heat. When the underside is golden brown, carefully flip the sandwiches and cook another 3 to 4 minutes until the second side is golden and the cheese is melted.

If the cheese needs more melting without further browning the bread, reduce heat to low, cover the pan with a lid for 1 to 2 minutes, then remove the lid and check. Continue briefly if necessary.

Remove sandwiches from the skillet and let rest on a cutting board for 1 minute. Slice each sandwich in half on the diagonal and serve hot.