Ham & Cheese Recipe

Lay the two bread slices flat on a clean surface. Spread the softened butter evenly on the outer side of each slice (these sides will be the exterior when toasting/grilling).

On the inner side of one slice, spread the Dijon mustard evenly. On the inner side of the other slice, spread the mayonnaise.

Place one slice of cheese on top of the mustard-spread bread (inner side). Layer the three slices of ham evenly over the cheese. Add optional tomato, pickle, or lettuce now if using. Top with the second slice of cheese so the cheese is on both sides of the ham (this helps hold filling and melt evenly). Finish by closing the sandwich with the mayonnaise-spread bread, buttered side facing out.

Heat a nonstick skillet or frying pan over medium heat until hot (about 1–2 minutes).

Place the assembled sandwich in the pan, buttered side down. Press gently with a spatula. Cook 2–3 minutes until the bottom slice is golden brown.

Carefully flip the sandwich. Cook the other side 2–3 minutes more, pressing occasionally, until golden brown and the cheese is melted (internal temperature warm and cheese visibly soft). If the bread browns too quickly before the cheese melts, lower heat to medium-low and cover the pan with a lid for 1–2 minutes to trap heat and help melting.

Remove sandwich from pan. Let rest 1 minute, then slice in half diagonally and serve.

Oven: Preheat oven to 375°F (190°C). Place assembled, buttered sandwiches on a baking sheet and bake 8–10 minutes, flipping halfway, until golden and cheese is melted. Sandwich press: Preheat press and cook 3–5 minutes until golden and cheese is melted.