Ham & Swiss Recipe

Prepare spread

In a small bowl, combine the Dijon mustard and mayonnaise until smooth. This will be the sandwich spread.

Butter one side of each slice of bread evenly with the unsalted butter. The buttered sides will be the outside of the sandwich if grilling; if serving cold, you may omit butter or apply a thin layer for flavor.

On the unbuttered side of two bread slices, spread half of the mustard-mayo mixture evenly.

Layer the ham on the two slices: divide the 8 slices of ham into two even piles and place on top of the spread, slightly overlapping so the ham covers the bread.

Top the ham on each sandwich with two slices of Swiss cheese (for 1 sandwich worth) or arrange to cover the ham evenly for two sandwiches. Season lightly with freshly ground black pepper to taste.

Place the remaining bread slices on top with the buttered side facing out.

Grill (optional) — for a warm melt

Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted. Reduce heat if bread browns too quickly. Flip once.

Assemble (for cold sandwiches)

If serving cold, after layering cheese and ham, add optional lettuce, tomato slices and pickles. Top with remaining bread (unbuttered side). Cut each sandwich in half diagonally if desired.

Let hot sandwiches rest 1 minute before cutting to allow the cheese to set slightly. Serve immediately.

Arrange pickles, tomato slices and lettuce on the side or inside the sandwich as preferred. Serve with chips, a simple salad, or a bowl of soup.