Hot Ham (copa) & Cheese Recipe

Make mustard-butter spread

In a small bowl combine Dijon mustard, whole-grain mustard, mayonnaise, softened unsalted butter, honey, and freshly ground black pepper. Whisk until smooth and homogeneous. Taste and add up to 1/2 tsp hot sauce if you want a spicy note. This spread both flavors the sandwich and helps crisp the bread when toasting.

Butter the bread

Lay the two split rolls cut-side up. Spread about 1/2 tablespoon of the mustard-butter mixture evenly over the inside of each top and bottom half. Then smear the remaining softened butter (2 tbs total) thinly on the outside cut surfaces of both roll halves — this will help achieve a golden crust when toasting. If you prefer, use only butter on the outside and the mustard mix inside.

Place bottom halves of the rolls on a clean work surface. Layer 2 slices of cheddar and 2 slices of Swiss on each bottom half (half of the total cheese per sandwich).

Top the cheese with 4 slices of copa (cured pork) or hot ham per sandwich, arranging so slices overlap slightly to cover the cheese evenly. If the meat is thick, fold slices to fit within the roll.

If using pickles or arugula, place pickles (2 slices per sandwich) or a small handful (~1/4 cup) of arugula on top of the meat. Finish by placing the top roll halves over the fillings, mustard-butter side down so interior spread contacts the meat and cheese.

Heat a large skillet or griddle over medium heat. Add 1 teaspoon neutral oil and swirl to coat. Place assembled sandwiches into the skillet, buttered outside down. Press gently with a spatula or use a heavy pan or sandwich press to apply even pressure. This improves contact and melts the cheese evenly.

Cook for 3–4 minutes per side, checking after 3 minutes. The goal is a deep golden-brown crust and fully melted cheese. Flip carefully and toast the other side another 3–4 minutes. If the outside browns before the cheese melts, reduce heat to low and cover the pan loosely with a lid to trap heat and finish melting without burning the bread.

If you prefer an oven method, preheat oven to 375°F (190°C). Assemble sandwiches, place on a baking sheet, and bake 8–12 minutes until cheese is melted and bread is crisp. Optionally broil 1 minute to brown tops, watching closely.

Remove sandwiches from the pan and let rest 1 minute. Slice each sandwich in half on the diagonal, if desired.

Serve immediately while hot with extra mustard-butter on the side and pickles. Optional side: fries or a small salad.