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Ingredients
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Bread & Base
Filling
Optional Toppings (for open-faced or croque style)
Method
Bread & Assembly
Prep bread
Bring butter to room temperature so it’s spreadable (or soften briefly in microwave, 5–7 seconds). If using whole sandwich bread, trim crusts if desired. Lay out 8 slices on a clean work surface.
Spread
On 4 slices, spread 1/2 tbs butter each on the outside face (these will be the outsides that contact the pan). On the other 4 slices, spread 1/2 tbs butter each on the outside face. On the inside face of 4 slices, spread 1/2 tbs mayonnaise each and 1/2 tsp Dijon mustard (adjust to taste). The other 4 inside faces remain plain or get a light layer of mayonnaise if you prefer.
Layer filling
On the inside face of each of the 4 bottom slices, place 2 slices of ham (evenly covering), then 1–2 slices cheddar, and 1 slice Swiss on top. If using cornichons/pickles, scatter about 1/2 tbs (per sandwich) across the ham before adding cheese. Close sandwiches with the remaining 4 bread slices, buttered side out.
Cooking
Pan-cook (stovetop)
Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet (buttered side down). Cook 3–4 minutes until golden brown and the cheese begins to melt. Press gently with a spatula or a heavy pan to compact the sandwich and help melting. Flip carefully and cook the second side 3–4 minutes until golden and cheese is melted. If bread is browning too fast before cheese melts, lower heat and cover pan for 1–2 minutes to trap heat.
Oven method (for multiple sandwiches or croque-style)
Preheat oven to 375°F (190°C). Arrange assembled sandwiches on a baking sheet. For croque-style, spread béchamel over the top of each sandwich and sprinkle with grated Parmesan/Gruyère. Bake 10–12 minutes until heated through and cheese is bubbling; then finish under the broiler 1–2 minutes to brown the top. For regular closed sandwiches without béchamel, brush outsides lightly with extra melted butter and bake 8–10 minutes, flipping halfway, until golden and cheese melted.
Finishing & Serving