Ham, Swiss, American, B+b Pickles & Mustard On Ciabatta Recipe

Prep the ciabatta

Slice each ciabatta roll horizontally through the middle to make top and bottom halves. Lightly spread 1 tablespoon softened butter on the cut face of each bottom half and, if desired, 1 teaspoon butter or oil on the outside of the top halves for toasting.

Preheat a skillet or griddle over medium heat (about 325–350°F / moderate). Once hot, place the buttered bottom halves cut-side down and the top halves buttered-side down to toast until golden, about 2–3 minutes per side. Remove and set both halves aside.

On the bottom toasted half of each roll, layer 4 oz (about half the meat specified per sandwich) of folded sliced ham to create even coverage. On top of the ham, place two Swiss cheese slices (overlap slightly). For each sandwich place one American cheese slice on top of Swiss for a creamy melt and classic flavor.

Return the assembled bottoms (with ham and cheese) to the warm skillet, cheese-side up, and cover the pan with a lid or tent with foil for 1–2 minutes to help the cheeses soften and melt slightly. Watch closely to avoid over-toasting the bread.

While the cheese is warming, mix Dijon mustard, yellow mustard, and mayonnaise (if using) in a small bowl until smooth. Taste and adjust ratio if you prefer more tang (more Dijon) or more sweetness (omit Dijon).

Evenly distribute the bread-and-butter pickle slices across the melted-cheese layer on each sandwich (about 8 slices per sandwich), arranging them so each bite will include pickles.

Spread the prepared mustard mixture on the inside of each toasted top ciabatta half. Season the assembled bottom halves with a light pinch of kosher salt (about 1/8 to 1/4 tsp split between sandwiches) and a few cracks of black pepper.

Place the mustard-spread top halves onto the bottom halves to close each sandwich. Press gently, then, if desired, return the closed sandwiches to the warm skillet and press with a spatula for 20–30 seconds to meld flavors and further warm through (do not over-press—ciabatta should remain slightly airy).

Transfer sandwiches to a cutting board, let rest 1 minute, then cut each sandwich in half on the diagonal. Serve immediately while cheese is warm and pickles are crisp.