Virginia Melt Recipe

Toast prep

Bring softened butter to room temperature so it spreads easily. If using Dijon mustard and mayonnaise, stir together in a small bowl to make a thin spread.

Lay out 4 slices of rye bread. Evenly spread the butter on the outer sides of each slice (these will be the grilled sides). On the inner side of two slices, spread about 1 tsp of the Dijon-mayo mix (or 1 tsp Dijon only) each, spreading to the edges.

Divide the ham into two very thick, stacked piles — roughly 6 oz of thinly sliced ham per sandwich. Pile the ham high and evenly on the two bread slices that have the spread, building a compact stack about 1–1.5 inches high. Fold slices as needed to keep the stack neat.

Top each ham stack with 3 slices of Swiss cheese, arranging to cover the meat fully so cheese will melt over the edges. Place the remaining bread slices on top, buttered side facing out.

Heat a heavy skillet, cast-iron pan, or griddle over medium-low to medium heat. You want moderate heat so the cheese melts before the bread over-browns.

Place the sandwiches in the pan, buttered side down. Cook for 3–5 minutes until the bottom is golden brown and crisp. Press gently with a spatula or use a weighted press for even contact.

Carefully flip the sandwiches. Cook the second side 3–4 minutes, covering the pan with a lid for the first 1–2 minutes after flipping to trap heat and help the Swiss melt thoroughly. Cook until the cheese is fully melted and the bread is deep golden brown on both sides.

If the bread is browning too quickly before the cheese melts, reduce heat to low and cover for a longer period (2–3 minutes) to allow internal heat to finish melting.

Remove sandwiches from the pan and transfer to a cutting board. Let rest 1 minute to set, then slice each sandwich diagonally or down the middle.

Season with a light grind of black pepper if desired. Serve hot with cornichons or dill pickles on the side.