Grilled Ham & Cheese Recipe

Prepare bread and spread

Lightly butter one side of each of the 8 sourdough slices (about 4 tbs total). On the unbuttered side of four slices, spread 1/2 tsp Dijon mustard and 1/2 tsp mayonnaise (if using) evenly.

Assemble cheese and prosciutto

Divide the grated Gruyère evenly among the four mustard-spread slices (about 1/2 cup per sandwich). Layer two slices of San Daniele prosciutto over the cheese on each sandwich, gently pressing so the cheese sits evenly.

Add truffle

Thinly shave or very thinly slice the Perigord black truffle. Distribute the truffle evenly over the prosciutto on each sandwich (about 3 g per sandwich). Season the truffle lightly with a pinch of flaky sea salt and about 1/4 tsp freshly ground black pepper per sandwich (total 1 tsp split across four).

Close and prepare for grilling

Top each sandwich with the remaining buttered bread slices, buttered side facing out. Press sandwiches gently to compress.

Grill the sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Place two sandwiches in the pan (do not overcrowd). Cook 3 to 4 minutes on the first side until bread is deep golden brown and cheese begins to melt. Reduce heat if bread browns too quickly. Flip and press gently with a spatula or a bench panini press; cook another 3 to 4 minutes until the second side is golden and cheese is fully melted. Repeat with remaining sandwiches. Total grilling time is about 6–8 minutes per sandwich.

Rest and slice

Remove sandwiches from the pan and let rest 1 minute to allow cheese to set slightly. Slice each sandwich on the diagonal with a sharp knife.

If using, very lightly drizzle about 1/8 tsp truffle oil over each sandwich (0.5 tsp total divided). Sprinkle each sandwich with a pinch of chopped fresh parsley (about 1/4 tbs each) for color. Taste and add a tiny pinch more flaky sea salt if necessary.