Hot Ham (copa) & Cheese Recipe

Prepare rolls

Preheat a skillet or griddle over medium heat. Slice rolls horizontally, keeping halves attached if desired. Spread 1 teaspoon of softened butter on the cut face of each roll half (bottom and top).

Assemble sandwich

On the bottom half of each roll, layer 4 slices of copa (arrange slightly overlapping). Top the copa with 2 slices cheddar and 2 slices Swiss (or a total of 3–4 slices of cheese to cover meat). If using pickles, peppers, or arugula, add them on top of the cheese now.

Top and grill

Place the top half of the roll on the sandwich. Put sandwich in the preheated skillet or on a griddle seam-side down first. Press gently with a spatula or weight. Cook 3–4 minutes until the bottom is golden and cheese begins to melt. Carefully flip and cook another 3–4 minutes until cheese is fully melted and bread is crisp. If using a pan with a lid, cover for 1–2 minutes after flipping to speed melting.

Remove sandwich from heat and let rest 1 minute before slicing in half. This helps the cheese settle and prevents spilling.

While the sandwich grills, combine Dijon mustard, whole-grain mustard, mayonnaise, honey, minced garlic, lemon juice, and black pepper in a small bowl. Whisk until smooth and well combined.

After grilling, brush 1/2–1 teaspoon of the glaze onto the inside face of the top roll or spread thinly on the outside top if you want a glossy finish. Alternatively, serve extra glaze on the side for dipping.

If desired, quickly spread the remaining softened butter on the outside of the top roll and return the sandwich to the skillet for 30–60 seconds face-down to crisp the top and caramelize the glaze slightly. Watch carefully to avoid burning.

Slice the sandwich, serve immediately with optional sides (chips, fries, or a simple salad) and any extra mustard glaze on the side.