The Mount Vernon Recipe
our famous ham and cheese sandwich made with baked Virginia ham, double melted Swiss and special sauce on a fresh onion roll
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Ingredients
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Sandwich
Special Sauce
Optional Garnishes
Method
Special Sauce
- 1
Make sauce
In a small bowl, whisk together 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon sweet pickle relish, 1 teaspoon apple cider vinegar, and 1 teaspoon honey until smooth. Stir in 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust: add a bit more honey for sweetness or a pinch more vinegar for tang. Set sauce aside in refrigerator while you assemble sandwich.
Sandwich
- 2
- 3
Toast roll and warm ham
Place the buttered roll cut-side down on the skillet and toast until golden, about 1–2 minutes. Meanwhile, in the skillet off to the side or in a second pan, warm the 4 oz thinly sliced baked Virginia ham for about 1 minute per side until heated through and slightly caramelized edges form.
- 4
Assemble with double-melted Swiss
Turn the roll cut-side up. Spread about half of the prepared special sauce evenly on the bottom half and reserve the rest for the top half. Layer 1 slice Swiss cheese directly on the bottom roll. Add the warmed ham on top of the cheese, arranging so it covers the bread. Top the ham with the remaining 2 slices of Swiss (for double-melted cheese).
- 5
- 6
Finish and serve
Remove from heat. Spread the remaining special sauce on the top roll half. If using, add leaf lettuce, tomato slices, and dill pickle slices on top of the melted cheese before closing the sandwich. Place top roll over sandwich, press gently, slice in half if desired, and serve immediately.