Cheese & Ham Recipe

1. Prepare bread

Spread about 1/2 tablespoon of softened butter evenly on one side of each slice of bread (all 8 slices). The buttered side will be the exterior that gets toasted.

2. Assemble sandwiches

Place four slices of bread butter-side down on a cutting board or plate. If using mustard, spread 1/2 teaspoon Dijon on the unbuttered side of each bottom slice. Divide the ham evenly (2 slices per sandwich) and lay on top of the mustard. Top the ham with 2 ounces of cheddar (either sliced or evenly grated) per sandwich. If using tomato or pickles, add them on top of the cheese. Finish each sandwich with the remaining bread slices, butter-side up.

3. Cook sandwiches

Heat a large nonstick skillet or griddle over medium heat (about 325–350°F / 160–175°C). Place sandwiches in the skillet without crowding (cook two at a time if necessary). Cook 3–4 minutes on the first side, pressing gently with a spatula, until golden brown. Flip and cook another 3–4 minutes until the second side is golden and the cheese is melted. If cheese isn't fully melted after flipping, lower heat to medium-low and cover the skillet with a lid for 1–2 minutes to trap heat and finish melting.

4. Rest and serve

Remove sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half diagonally if desired. Season with a light grind of black pepper to taste and serve immediately.

5. Preheat oven to 425°F (220°C). Assemble sandwiches as above but do not butter the exterior of the top slices. Place on a baking sheet, brush tops lightly with remaining butter (about 1/2 tablespoon per sandwich), and bake 8–10 minutes until golden; flip and bake another 4–6 minutes until cheese is melted and both sides are toasted. Rest 1 minute before cutting.