Ham And Gruyere Melt Recipe

Shred and soften

Shred the Gruyère if not pre-shredded. Allow the butter to sit at room temperature so it's easily spreadable (about 10–15 minutes) if it is cold.

Preheat a large skillet or griddle over medium-low heat; you want moderate, even heat so the cheese melts before the bread burns.

Lay out 4 slices of bread on a work surface. Spread about 1/2 tablespoon of Dijon mustard evenly on each slice.

Divide the sliced ham evenly among the 4 mustard-coated bread slices (about 2 oz ham per sandwich). Arrange the ham in an even layer, slightly overlapping.

Top the ham with 2 ounces (about 1/2 cup loosely packed) shredded Gruyère on each sandwich, spreading to the edges but leaving a little rim so cheese doesn't overflow while melting.

Place the remaining 4 bread slices on top to form 4 sandwiches. Spread softened butter evenly on the outer faces of each sandwich (about 3/4 teaspoon to 1 teaspoon per side, totaling ~3 tablespoons for all sandwiches).

Place 2 sandwiches in the preheated skillet or griddle, buttered side down. Cook over medium-low heat for 3–4 minutes until the bottom is golden brown and the cheese begins to melt.

While the first side cooks, press down gently with a spatula or place a heavy pan on top to ensure good contact and faster melting.

Flip the sandwiches carefully and cook the second side 2–3 minutes more, pressing occasionally, until the bread is golden and the Gruyère is fully melted. If the bread browns too quickly before the cheese melts, reduce the heat to low and cover the skillet with a lid for 1–2 minutes to trap heat.

Repeat with the remaining 2 sandwiches, adding the last sandwiches to the skillet and cooking in the same manner.

Transfer sandwiches to a cutting board and let rest 1 minute, then slice each sandwich in half on the diagonal.

Serve immediately with cornichons or sliced pickles and extra whole-grain or Dijon mustard on the side for dipping.