Ham Recipe

Prepare bread

Lay out 8 slices of bread on a clean work surface. Spread about 1/2 tbs softened butter evenly over one side of 4 slices (these will be the outer sides if toasting). Leave the other 4 slices unbuttered on the inward-facing side.

Toast (optional)

If you prefer a toasted sandwich, heat a skillet or griddle over medium heat. Place buttered-side-down 1-2 sandwiches at a time, assemble them quickly (see assembly steps) and cook 2–3 minutes per side until golden and cheese melts. Alternatively, toast bread in a toaster, then proceed to assemble.

Divide the 12 oz of sliced ham into four equal piles (~3 oz each). Place 1 pile (about 3 oz) on each of four unbuttered bread slices leaving 1/2 inch margin. Top each with 1 cheddar slice centered over the ham.

On the opposite unbuttered facing bread slices, spread 1 tsp mayonnaise and 1/2 tsp Dijon mustard evenly on each slice. If you like more tang or creaminess, adjust to taste.

Place 1 lettuce leaf on top of the cheese for each sandwich. Add 2–3 thin tomato slices per sandwich, season tomatoes lightly with a pinch of kosher salt (about 1/16 tsp) and a small grind of black pepper. Distribute 1 tbsp (approx) red onion slices and 1–2 pickle slices per sandwich if using.

Bring the prepared halves together: the slice with ham & cheese goes against the slice with mayo/mustard & produce. Press gently to even out filling.

If using a skillet to toast, place the assembled sandwiches buttered-side-down on the hot skillet and cook 2–3 minutes per side until bread is golden and cheese has softened. If not toasting, simply slice sandwiches in half diagonally or down the middle.

Cut each sandwich in half and serve immediately. Leftovers: wrap tightly and refrigerate up to 2 days; avoid adding tomatoes if storing to prevent sogginess.