Ham & Cheese Sandwich Recipe
thick cut ham, swiss cheese, mixed greens, toasted house white bread
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Ingredients
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Sandwich
Optional (for serving / box)
Method
Sandwich
Prepare bread and spread
Lightly soften the butter if needed. Evenly spread about 1/2 tablespoon of butter on one side of each slice of bread (8 slices). On the opposite side of 4 slices, spread 1/2 teaspoon Dijon mustard and 1/2 teaspoon mayonnaise each; these will be the interior condiments.
Toast bread
Heat a large skillet or griddle over medium heat. Place the buttered-side-down slices (the 4 with butter + mustard/mayo) and the remaining 4 buttered-only slices on the skillet, butter-side down. Toast until golden brown and crisp, about 2–3 minutes per side. If your bread is thick, press gently with a spatula to encourage even toasting. Remove toasted slices to a plate.
Assemble cheese and ham
On the mustard/mayo side of four toasted slices, layer one Swiss cheese slice each (reserve the other two slices for extra cheesiness if desired), then place 1 to 1.5 slices of thick-cut ham per sandwich (use 1.5 on two sandwiches and 1 on the other two so total ham uses 6 slices). Season the greens lightly with the 1/4 tsp kosher salt and 1/8 tsp black pepper and distribute about 1/2 cup mixed greens on top of the ham for each sandwich.
Finish sandwich
Top each assembled half with the remaining toast, buttered-side-up so the buttered exterior faces down when served. If you prefer the cheese melted, return assembled sandwiches to the warm skillet, cover with a lid for 1–2 minutes until cheese softens and just begins to melt. Remove and let rest for 30 seconds.
Slice and pack
Using a sharp knife, cut each sandwich diagonally into halves. If making box lunches, place one sandwich (two halves) in each box along with a pickle spear and about 1 ounce potato chips per box (or 4 oz if packing together). Close boxes and refrigerate if not served within 30 minutes.