Hot Ham & Cheese Recipe

Make honey mustard spread

In a small bowl combine mayonnaise, Dijon (or yellow) mustard, honey, lemon juice and black pepper. Whisk until smooth and set aside. Taste and adjust honey or mustard to preference.

Lay out 4 slices of bread on a work surface, butter one side of each of the remaining 4 slices (these will be the outside facing the skillet). Spread about 1/2 teaspoon of the honey mustard mixture on the unbuttered side of each of the unbuttered 4 slices (the interior of the sandwich).

On each of the 4 unbuttered slices, layer 2 slices of deli ham, then 1 slice Swiss and 1 slice cheddar (or arrange cheese so it overlaps — total 2 slices cheese per sandwich). If using tomato or pickles, place them on top of the cheese before closing the sandwich.

Top each sandwich with the remaining bread slice, buttered side facing out.

Heat a large skillet or griddle over medium-low to medium heat. Allow the pan to fully warm for 2–3 minutes so the butter won't burn but will brown nicely.

Place sandwiches in the skillet (do not overcrowd; cook in batches if necessary). Cook for 3–4 minutes on the first side, pressing gently with a spatula or a heavy pan to encourage even contact and melting. Watch the bread; you want a deep golden brown but not burned.

Carefully flip each sandwich and cook the second side for another 3–4 minutes, pressing again, until the cheese is melted and both sides are golden and crisp. If cheese is slow to melt, reduce heat to low, cover the skillet with a lid for 1–2 minutes to trap heat and finish melting.

Remove sandwiches from the pan and transfer to a cutting board. Let rest 1 minute to avoid hot cheese runout. Slice each sandwich in half diagonally if desired.

Serve immediately with cornichons or pickle slices and extra mustard or ketchup at the side.