Grilled Ham and Cheese Sandwich

For this grilled ham and cheese sandwich, a simple substitution of Gruyère for American cheese and a slather of French mustard is all it takes to turn the ordinary into something extraordinary.

A grilled ham and cheese sandwich on a wooden cutting board.

This grilled ham and cheese sandwich recipe builds on the classic grilled cheese sandwich and turns it into something spectacular thanks to some simple changes.–Renee Schettler

How can I change up the ingredients in this grilled ham and cheese sandwich?

We’ve got no complaints about this sandwich exactly as it’s written. In fact, we quite look forward to having leftover holiday ham just so we can add a swipe of fancy French mustard and some swanky Gruyère cheese. But you can alter it to suit your fancy or whatever ingredients you happen to have on hand.

Grilled Ham and Cheese Sandwich

  • Quick Glance
  • (3)
  • 10 M
  • 10 M
  • Makes 1 sandwich
5/5 - 3 reviews
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Ingredients


Directions

Place both slices of bread on your work surface. Spread some of the butter on top of each slice of bread, then spread the mustard on top of the butter. Pile the ham and cheese on a slice of bread, season with salt and pepper to taste, and then top with the other bread slice, mustard-side down.

Melt the remaining butter in a skillet over medium or medium-high heat. Gently place the sandwich in the skillet and let it cook, flipping once, until crisp and golden brown, about 3 minutes per side. Grab your spatula, flip it onto a plate, and prepare for your day to get exponentially better. Originally published December 26, 2015.

Print RecipeBuy the The Encyclopedia of Sandwiches cookbook

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Recipe Testers' Reviews

A grilled cheese sandwich of any denomination is, for me, the stuff of dreams. A grilled ham with Gruyère surrounded with butter and Dijon mustard is cause for fat men everywhere to celebrate! This fat man generally doesn't care for Dijon mustard, but I must confess, I made 2 sandwiches—one with Dijon mustard and one without—and the grilled cheese with the mustard was, hands down, the superior sandwich. I used sliced Gruyère, and both sandwiches took about 10 minutes.

Let me lay this out, s l o w l y: Ham and cheese, ensconced in butter and Dijon, surrounded by buttery, browned, crisp, bread. Got 10 minutes? Thank us later.

This is a lovely, decadent, simple sandwich. There's not a single thing wrong with this grilled ham and cheese sandwich. I might use a tad less butter next time, but it's also great as is.

I found medium-high heat a little too hot, so I turned my burner down to medium so the bread would be golden and the cheese melted. I used grated cheese because I think it melts better.

HUNGRY FOR MORE?

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Comments

    1. Hah. Larry’s descriptions often leave me giddy, too, Christina. And hungry! And thanks, yes, we only put a recipe on the site after at least several testers deemed it darn good enough to make again.

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