Grilled Ham & Cheese Recipe

Prepare bread

Spread about 1/2 tablespoon of unsalted butter evenly on one side of each of the 8 bread slices. On the unbuttered side of four slices, spread 1/2 teaspoon Dijon mustard and 1/2 teaspoon mayonnaise each, dividing evenly among the four slices.

Assemble sandwiches

Place one slice of cheddar on each of the four mustard/mayo-spread bread slices (on the unbuttered side). Top cheese with two slices of deli ham, then another slice of cheddar. If using optional add-ins, add 2 tablespoons sliced tomato or 2 pickle slices or a thin layer of red onion on top of the ham. Finish each sandwich with the remaining bread slice, buttered side facing out.

Season

Lightly sprinkle about 1/4 teaspoon black pepper over the cheese in each sandwich before closing, dividing the teaspoon across the four sandwiches.

Preheat pan

Heat a large nonstick skillet or griddle over medium-low to medium heat (about 300–325°F / 150–160°C surface equivalent). Allow it to warm for 2–3 minutes so the butter melts slowly without burning.

Grill sandwiches

Place 2 sandwiches in the skillet, buttered side down. Cook for 3–4 minutes until the underside is golden brown and crisp. While cooking, press gently with a spatula (or use a heavy pan) to promote even contact and melting. Flip sandwiches and cook the second side another 2–3 minutes until golden and the cheese is melted. If cheese is not fully melted, lower heat to low and cover the skillet with a lid for 1–2 minutes to trap heat and finish melting.

Finish and serve

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half diagonally or down the middle. Serve immediately.

If making one large sandwich at a time, reduce heat slightly to avoid over-browning while allowing cheese to melt. For a crispier crust, brush bread with melted butter instead of using softened butter. Swap cheddar for Gruyère or Swiss for a nuttier flavor. Add a thin smear of honey mustard or a few pickle slices for brightness.