Grilled Ham & Cheese Recipe

Assemble and season bread

Bring butter to room temperature so it spreads easily. Lightly spread 1 tablespoon of butter on one side of each of the 4 bread slices. On the unbuttered side of two slices, spread 1/2 tsp Dijon mustard evenly; if using mayonnaise, spread 1/2 tsp on the unbuttered side of the other two slices. Sprinkle a small pinch of black pepper (about 1/8 tsp) over the mustard or mayo.

Build the sandwiches

Place 2 slices of cheddar cheese on each of the two bread slices that have the mustard/mayo (buttered side facing out). Top the cheese with 4 slices of ham per sandwich, arranging to cover the cheese. If using tomato, add 2 slices per sandwich on top of the ham. Finish each sandwich by placing the remaining bread slice on top with the buttered side facing out.

Preheat pan or griddle

Heat a heavy skillet or nonstick pan over medium-low to medium heat for about 2 minutes. The pan should be hot enough to sizzle but not so hot that the bread browns instantly; medium-low gives time for cheese to melt.

Grill the sandwiches

Place the sandwiches in the preheated pan, buttered side down. Cook without pressing for 3–4 minutes until the bottom is golden brown. Carefully flip each sandwich using a spatula, then cook the second side 2–4 minutes more, pressing gently with the spatula to encourage even contact and melting. If cheese isn’t fully melted after both sides are golden, reduce heat to low, cover the pan with a lid for 1–2 minutes to trap heat and finish melting.

Finish and serve

Transfer sandwiches to a cutting board. Let rest 1 minute, then cut each sandwich in half diagonally or down the center. Serve immediately while hot. Optionally season with extra black pepper to taste.