Smoked Ham & Cheese Recipe

Prepare bread and spreads

Lay out 4 slices of house-made bread. On two slices spread 1 tablespoon of classic yellow mustard evenly to the edges. On the other two slices spread 1 tablespoon of apple butter evenly. The mustard and apple butter will face the fillings (mustard on inner side of one bread slice, apple butter on inner side of the opposite slice).

Assemble ham and cheese

On the two mustard-coated slices, divide the smoked ham evenly (3 slices per sandwich). Top the ham with two slices of sharp cheddar (or a generous 1/4 cup shredded per sandwich). If desired, sprinkle a light pinch (about 1/4 tsp) of black pepper over the cheese.

Close sandwiches

Place the apple-butter–coated bread slices on top of the cheese, buttered side facing out (apple butter inside). Press lightly to adhere. Spread about 1/2 tablespoon of room-temperature unsalted butter on the outside face of each slice of bread (both top and bottom) to prepare for griddling.

Cook on griddle or skillet

Heat a heavy skillet or griddle over medium-low to medium heat (about 325–350°F / 160–175°C if using an infrared or surface thermometer). Place the sandwiches buttered-side down on the skillet. Cook 3–4 minutes until the bottom is golden brown and the cheese begins to melt. Butter the top outer faces with the remaining butter, then carefully flip each sandwich and cook another 3–4 minutes until the other side is golden brown and the cheese is fully melted. If the bread browns too quickly before the cheese melts, lower the heat and cook covered briefly (30–60 seconds) to encourage melting.

Rest and slice

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half diagonally or down the middle, as preferred.

Serve each sandwich with pickles or cornichons and a side of potato chips. Enjoy warm.