Jul 14 2026
Restaurants›The Essential›Ham & Cheese Sandwich Recipe

Ham & Cheese Sandwich Recipe

Inspired by The Essential
Time40m
Serves1

housemade paris ham from Bear Creek on sourdough with havarti, onion jam, dijonaise, and fries

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Ingredients

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Sandwich

Onion Jam (makes extra; ~3/4 cup)

Fries

Method

Onion Jam (make first; can be made ahead)

  1. 1

    Sauté onions

    Heat 1 tsp olive oil and 1 tsp butter in a small skillet over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until the onions soften and begin to turn translucent, about 6–8 minutes.

  2. 2

    Caramelize

    Reduce heat to medium-low. Sprinkle 1 tsp sugar over the onions and continue to cook, stirring frequently, until the onions turn deep golden brown, about 12–15 minutes total from the start. If they start to stick, add a splash of water.

  3. 3

    Deglaze and finish

    Stir in 1 tsp red wine vinegar and 1 tsp balsamic vinegar to deglaze the pan. Cook 1–2 minutes until the liquid is mostly evaporated and the onions are jammy. Season with a pinch of salt and a pinch of freshly ground black pepper. Remove from heat and let cool. Makes about 1/2–3/4 cup. Reserve 1 tbsp for the sandwich and store remaining jam refrigerated up to 5 days.

Fries

  1. 4

    Prep potatoes

    If using fresh potatoes, rinse cut fries under cold water until water runs clear to remove excess starch. Pat completely dry with a towel.

  2. 5

    Cook fries

    Option A - Pan/oven fries: Toss the dried fries with 2 tbsp oil, 1 tsp kosher salt, 1 tsp ground black pepper and 1/4 tsp smoked paprika (optional). Spread in a single layer on a baking sheet and roast in a preheated 220°C/425°F oven for 20–25 minutes, turning once, until golden and crisp. Option B - Frying: Heat oil in a heavy skillet to 350°F (175°C) and fry in batches until golden, about 3–4 minutes per batch. Drain on paper towels and season immediately with salt and pepper.

  3. 6

    Keep warm

    Keep fries in a single layer on a warm oven tray (200°F/95°C) while you assemble the sandwich so they stay crisp.

Sandwich Assembly & Grilling

  1. 7

    Prepare bread

    Spread 1 tbsp dijonnaise evenly across one slice of sourdough. On the other slice, spread 1 tbsp of the onion jam (if you prefer less sweetness, use 1/2 tbsp).

  2. 8

    Layer sandwich

    Place sliced Havarti on the dijonnaise-spread slice, followed by the 3 oz sliced Paris ham (arrange to cover evenly). Top with the jam-spread slice of bread, jam side down. Sprinkle about 1 tsp freshly ground black pepper over the inside (optional).

  3. 9

    Butter and grill

    Spread about 1/2 tbsp of room-temperature butter on the outside of each slice of bread. Heat a skillet or griddle over medium-low to medium heat. Place the sandwich buttered-side down and press gently with a spatula or a heavy pan. Cook for 3–4 minutes until the bread is golden and the cheese begins to melt. Flip carefully and cook another 2–3 minutes until the second side is golden and cheese is fully melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat.

  4. 10

    Rest and slice

    Transfer sandwich to a cutting board and let rest 1 minute. Slice in half on the diagonal. Serve immediately with fries on the side.

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