Ham & Swiss Recipe

Prepare bread and spread

Place the 4 slices of bread on a clean work surface. In a small bowl, mix the Dijon mustard and mayonnaise until combined. Spread the mustard-mayo mixture evenly on one side of each slice of bread. This will be the interior of the sandwich.

Assemble ham and cheese

On two slices of bread (the ones with spread), layer 4 slices of ham per sandwich (total 8 slices used), arranging them to cover the bread. Top the ham with 2 Swiss cheese slices per sandwich (total 4 slices). If using, add 2 thin slices of cornichon/dill pickle per sandwich on top of the cheese. Lightly season with about 1/8 teaspoon black pepper per sandwich.

Top and butter

Place the remaining bread slices, spread-side down, on top to close the sandwiches. Spread 1/2 tablespoon of unsalted butter on the outside of each top and bottom slice (about 1 tablespoon butter per sandwich total). If you prefer a richer crust, melt the optional additional 1 tablespoon butter in the pan and reserve for grilling.

Grill the sandwich

Heat a nonstick or cast-iron skillet over medium-low to medium heat. Place the sandwiches in the skillet. Cook until the bottom is golden brown and crisp, about 3–4 minutes. Press gently with a spatula or with a second skillet. Carefully flip each sandwich and cook the other side until golden and the cheese is fully melted, about 3–4 more minutes. If cheese is slow to melt, cover the pan for 1–2 minutes to trap heat.

Rest and slice

Transfer sandwiches to a cutting board and let rest for 1 minute to prevent hot filling from spilling. Slice each sandwich in half diagonally or down the middle, whichever you prefer.

Serve

Serve immediately while hot and gooey. Optionally serve with extra pickles or a small side salad.