Leave four slices of bread on a clean surface. Spread about 1/2 tps (sic) of Dijon mustard on one slice of each sandwich half and 1/2 tsp mayonnaise on the other slice if using. This provides balanced flavor—skip or adjust to taste.

Add cheese and ham

Place one slice of cheese on each piece of bread that will be the inside faces. Layer three slices of ham over the cheese on two of the bread slices. Top the ham with the remaining cheese slice so each sandwich has cheese both under and over the ham if you prefer extra cheesiness.

Season

Sprinkle about 1/8 to 1/4 teaspoon black pepper evenly over the ham layer. If using pickles, tuck two pickle slices inside each sandwich.

Top each assembled side with the remaining bread slice, mustard/mayo side inward, pressing gently to seal.

Pan Toasting (Optional; for warm, crispy sandwich)

Heat pan and butter bread

Heat a nonstick or cast-iron skillet over medium heat. Spread about 1/2 tablespoon of the softened butter evenly on the outside of each sandwich slice (both top and bottom) so total butter used for two sandwiches is about 1 tbs. Optionally add 1/2 tsp olive oil to the pan to prevent burning and improve crisping.

Toast sandwiches

Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. Reduce heat slightly if bread browns too quickly before cheese melts. Total toasting time 6–8 minutes.

Rest and slice

Remove sandwiches from pan and let rest 1 minute. Slice each sandwich in half diagonally and serve with pickle slices on the side if desired.

No-Toast (Cold Sandwich Option)

If you prefer a cold sandwich, simply assemble as above and serve immediately without toasting. Wrap to pack for lunch, or enjoy open-faced.