Ham, Copa & Cheese Recipe

Prep bread and condiments

Split the rolls or bread horizontally. In a small bowl, combine the Dijon mustard and mayonnaise. Spread softened butter on the cut exterior faces of each roll (these will be the outside for toasting). Spread the Dijon-mayo mixture evenly on the interior cut faces.

Layer cheese and meats

On the bottom interior face of each roll, place two slices of Gruyère and two slices of cheddar (arrange so cheese covers the length of the bread). Top the cheese with four slices of thin-sliced ham (fold if needed) and three slices of copa per sandwich, arranging to create an even layer.

Add vegetables

Toss the arugula with olive oil, salt and pepper. Scatter half of the sliced cornichons and half of the thinly sliced red onion over the meats, then add the dressed arugula.

Close sandwich

Place the top interior bread halves onto the assembled bottoms, pressing lightly to compact the layers.

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt and foam. Place each sandwich, buttered exterior side down, into the skillet. If using a heavy skillet or panini press, invert another skillet onto the sandwiches or place a weight on top to press. Cook for 2–3 minutes until the exterior is golden brown.

Flip the sandwich carefully, adding the remaining butter to the pan or brushing the top exterior with olive oil, and cook an additional 2–3 minutes until the second side is golden and the cheeses are melted (internal temperature warm and cheese is gooey). If the bread is browning too quickly before cheese melts, reduce the heat to low, cover loosely with a lid for 1–2 minutes to trap heat and encourage melting.

Remove sandwiches to a cutting board. Let rest 1 minute, then slice each sandwich in half on the diagonal. Serve immediately.