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Ingredients
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Sandwich
Method
Sandwich
Prepare produce and condiments
Slice the tomato into 4–6 thin even slices. Peel and thinly slice the red onion into rings; separate rings. In a small bowl, mix the Dijon mustard with the olive oil and set aside.
Assemble open-faced layers
Spread butter evenly on one face of each bread slice (this will be the exterior). On the unbuttered side of two slices, lightly spread the mustard-oil mixture. Arrange half the cheddar over the mustarded bread slices in an even layer. Top the cheese with the sliced Wicklow ham, distributing it evenly. Add the tomato slices on top of the ham, slightly overlapping. Scatter the thin onion rings over the tomato. Season the tomato and onion lightly with the salt and black pepper. Finish each sandwich with the remaining cheddar; top with the second bread slice, buttered side facing out.
Grill/toast
Heat a heavy skillet or griddle over medium-low to medium heat. If using a sandwich press or panini maker, preheat according to manufacturer instructions. Place the sandwiches in the skillet and press gently with a spatula or a second heavy pan. Cook for 3–4 minutes until the bottom is golden brown and cheese begins to melt. Carefully flip the sandwiches and cook another 3–4 minutes until the second side is golden and the cheese is fully melted. If using a press, cook 4–5 minutes until crisp and heated through.
Rest and serve
Transfer the toasties to a cutting board and let rest 1 minute (this keeps the filling from running). Slice each sandwich in half on the diagonal. Serve immediately while hot, with optional pickles or a simple side salad.