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Ingredients
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Sandwiches
Method
Sandwiches
Prepare spreads & fillings
Soften the butter to room temperature if not already soft. In a small bowl, mix the softened butter with the garlic powder and a pinch of black pepper until smooth. If using mayonnaise for browning, have it ready in a separate small bowl. If using Dijon mustard, spread it thinly on the inside of two bread slices per sandwich (0.5 tsp each).
Assemble sandwiches
Lay out 4 slices of bread. On each slice, on the side that will face the inside of the sandwich, spread about 0.5 tsp of Dijon mustard if using. Top each of those 4 slices with 2 slices of ham, arranging to cover the bread evenly. Place 1 slice of cheddar and 1 slice of Swiss (or 2 cheddar if not using Swiss) on top of the ham. Top each with the remaining 4 slices of bread, press gently to close.
Butter the outsides
Evenly spread about 3/4 tbsp of the seasoned butter on the outside of each sandwich slice (both top and bottom) so each sandwich uses about 1.5 tbsp of butter total. Alternatively, spread about 1/2 tsp mayonnaise on each outside face for a crisp, even browning.
Cook on stovetop
Heat a large skillet or griddle over medium-low to medium heat (about 325–350°F / 160–175°C surface). Place two sandwiches in the pan without crowding. Cook for 3–4 minutes on the first side, checking after 2 minutes to ensure the bread is browning but not burning. When the bottom is deep golden brown and the cheese starts to melt, flip the sandwiches using a spatula. Press lightly with the spatula or use a weighted press to encourage even contact and melting. Cook the second side for 2.5–4 minutes until golden brown and the cheese is fully melted (internal temperature ~140°F / 60°C). Reduce heat if bread is browning too quickly before cheese melts.
Finish and rest
Transfer cooked sandwiches to a cutting board and let rest for 1 minute to let cheese settle (this reduces run-out when slicing). Slice each sandwich diagonally if desired. Repeat cooking with remaining sandwiches.
Serve
Serve hot with optional sides: dill pickle, tomato soup, or chips. Season with a little extra black pepper if desired.