Roasted Ham & Apple Swiss Melt Recipe

Prepare apple

Quarter the Granny Smith apple, core and thinly slice each quarter into 1/8-inch slices. Toss slices with 1/4 tsp kosher salt and set aside in a bowl to draw out a little moisture while you prepare other components.

Make mustard-mayo spread

In a small bowl combine Dijon mustard, mayonnaise and honey. Whisk until smooth and season with 1/8 tsp black pepper. Taste and adjust—this provides tang and slight sweetness to complement the apple and ham.

Assemble sandwiches

Lay out 4 slices of sourdough. Spread about 1 tbsp of the mustard-mayo on each slice. Top each with 3 oz (approximately 3 slices) of smoked ham, then arrange 2 slices of Swiss cheese over the ham. Fan apple slices over the cheese (about 6–8 slices per sandwich). If using, add a small handful (about 1/4 cup) of arugula on top of the apple. Finish with a light sprinkle of black pepper (about 1/8 tsp) and close sandwiches with remaining bread slices, spread side down.

Butter exterior

Spread 1 tbsp softened butter evenly across the outside face of each sandwich (both top and bottom). This helps achieve a golden, crisp crust when grilled.

Grill the melts

Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in skillet and cook 3–4 minutes per side, pressing gently with a spatula or weighted press, until bread is deep golden brown and cheese is fully melted. If the bread browns too quickly before cheese melts, lower heat to medium-low and cover the pan with a lid for 1–2 minutes to trap heat and encourage melting.

Rest and slice

Transfer sandwiches to a cutting board and let rest 2 minutes to allow cheese to set slightly. Slice each sandwich in half on the diagonal and serve warm.

Sauté shallot

While sandwiches rest, melt 1 tbsp butter in a small skillet over medium heat. Add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned.

Deglaze and reduce

Add apple cider, apple cider vinegar, and brown sugar to the pan. Stir to deglaze any browned bits and simmer over medium-high heat until liquid reduces by about half (about 3–4 minutes).

Finish sauce

Reduce heat to low; stir in fresh thyme, 1/4 tsp salt and 1/4 tsp black pepper. Cook 30 seconds more, then remove from heat. Optionally whisk in a small knob (about 1/2 tsp) of cold butter for shine. Spoon the sauce alongside or over the sliced melts to add bright apple flavor and a glossy finish.