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Ingredients
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Sandwich
Method
Sandwich
Prepare spread and bread
In a small bowl, mix the Dijon mustard and mayonnaise until smooth. Spread about 1/2 tsp of the mustard-mayo mixture evenly on the inside of each of the 6 slices of challah. Spread the softened butter (about 1/2 tbs) on the outside face of each slice of challah (the sides that will contact the griddle).
Assemble sandwiches
On three of the inside (unbuttered) slices, layer two slices of ham per sandwich (total 6 ham slices across 3 sandwiches). Top the ham with one American cheese slice per sandwich. If using pickles, add 2 pickle slices per sandwich. Place the remaining three slices of challah on top, buttered side outward to form three sandwiches.
Grill
Heat a skillet or griddle over medium-low to medium heat. Once hot, place one or two sandwiches (depending on pan size) in the skillet. Cook 3–4 minutes on the first side, pressing gently with a spatula or a heavy pan to ensure even contact and melting. Carefully flip and cook another 2–3 minutes until bread is golden brown and cheese is melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan loosely with a lid for 1–2 minutes to help the cheese melt through.
Serve
Remove sandwiches from the skillet and let rest 1 minute. Slice each sandwich in half if desired and season with a light grind of black pepper. Serve warm with optional extra pickles or a side of chips.