Prosciutto Cotto + Gruyere Recipe

In a small bowl combine mayonnaise, Dijon mustard, whole-grain mustard, honey, white wine vinegar, minced garlic, lemon juice, black pepper and salt. Whisk until smooth and well combined. Taste and adjust seasoning — add more lemon for brightness or a pinch more honey for sweetness. Refrigerate while assembling sandwiches (can be made up to 2 days ahead).

Prepare rolls

Preheat a skillet or griddle over medium heat (or preheat oven to 375°F/190°C if toasting in oven). Slice ciabatta rolls horizontally and lightly brush cut sides with olive oil. Spread softened butter on the exterior top of each roll for a golden toasting.

Assemble sandwiches

Spread about 1 to 1 1/2 tablespoons of the special sauce on the bottom half of each roll. Layer 2 slices of prosciutto cotto per sandwich (or divide evenly), then place 2 slices of Gruyère on top of the ham. If using tomato, arugula or pickled onions, add a thin layer now (tomato directly on cheese helps keep arugula from wilting). Spread a small amount of sauce on the top half of the roll, then close sandwiches.

Toast and melt cheese

For skillet method: melt 1/2 tsp butter in the preheated skillet and place sandwiches cut-side down first for 1–2 minutes to toast interior. Then press gently with a spatula or a heavy pan and turn to toast exterior until golden and cheese begins to melt, about 2–4 minutes per side total. For oven method: place sandwiches on a baking sheet cut-side up and bake 6–8 minutes until cheese is soft; then switch to broil for 1–2 minutes to brown the top, watching closely.

Finish and serve

Remove sandwiches from heat, let rest 1 minute, then slice in half if desired. Serve immediately with extra sauce on the side. Makes 4 sandwiches, or serve with a side salad or chips.