Ham Ham & Cheese Recipe

Prepare bread and spread

Bring bread slices to room temperature. Spread 1 teaspoon mayonnaise evenly on the inside of one slice and 1 teaspoon Dijon mustard on the inside of the other slice.

Assemble cheeses and ham

On the mayo-spread slice, layer 1 slice Swiss cheese, the shredded cheddar evenly over the Swiss, then arrange the 3 oz of thinly sliced deli ham on top of the cheeses. Finish with the remaining Swiss slice on the mustard-spread bread slice and close the sandwich so both cheese layers meet the ham.

Butter exterior

Spread the unsalted butter evenly across the outside face of both bread slices (the outer sides). Use softened butter to get an even coat; this will create a golden crust when cooked.

Pan-grill the sandwich

Heat a nonstick or cast-iron skillet over medium heat for about 2 minutes until hot but not smoking. Place the sandwich in the skillet and press gently with a spatula or a weighted press. Cook 3–4 minutes until the bottom is golden brown and the cheese begins to melt. Flip carefully and cook the other side 2–3 minutes until golden and the cheese is fully melted. If the bread is browning before the cheese melts, reduce heat to medium-low and cover the pan with a lid for 1–2 minutes to trap heat and finish melting.

Rest and slice

Transfer the sandwich to a cutting board and let rest 1 minute to let the cheese set slightly. If using pickles and pepper, open the sandwich, place the sliced pickles evenly over the ham, sprinkle with black pepper to taste, then close and slice the sandwich in half on the diagonal.

Serve warm immediately alongside chips, a small salad, or a cup of soup.