Wheat Ham & Cheese Recipe

Mix spreads

In a small bowl combine the Dijon mustard and mayonnaise. Stir until smooth.

Assemble

Lay the two slices of whole wheat bread flat. On one slice spread the softened butter evenly to the edges (this will be the outside that contacts the pan). On the other slice spread the mustard-mayo mixture. Place the cheddar slice on top of the mustard-mayo, then layer the thinly sliced ham evenly over the cheese. Top the ham with the Swiss cheese slice. If using, add lettuce leaf and tomato slices on top of the Swiss. Close the sandwich with the buttered bread slice so the buttered side faces out.

Lightly press the sandwich together with your palms to compress it slightly for even grilling.

Heat pan

Place a skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and let it melt and coat the surface. Heat until butter is foamy but not browned (about 1 minute).

Grill sandwich

Place the sandwich in the hot skillet, buttered side down. Cook for 3 to 4 minutes, pressing gently with a spatula or a heavy pan to ensure good contact. When the bottom is golden brown (check by lifting an edge), carefully flip the sandwich. If the top needs butter, add a light smear or a few small shavings of butter to the pan next to the sandwich and let it melt to coat the top side as it cooks. Cook another 3 to 4 minutes until the second side is golden and the cheeses are melted.

If the bread is browning too quickly before the cheese melts, reduce heat to medium-low and cover the pan for 1–2 minutes to trap heat and help the cheese melt through.

Finish

Remove the sandwich from the pan and transfer to a cutting board. Let rest 1 minute to allow cheeses to settle, then slice diagonally in half.

Season the cut surfaces lightly with black pepper to taste. Serve immediately while warm with optional pickles, a side salad, or chips.