Ham and Cheese Sandwich Recipe

Ingredients

• Four 1/2-inch-thick slices crusty bread or hearty sandwich bread (see notes)
• 2 tablespoons mayonnaise or softened unsalted butter, divided
• 2 teaspoons (10g) Dijon mustard, divided
• 8 thin slices ounces Swiss, Gruyère, or cheddar cheese (about 4 ounces; 115g), divided
• 6 ounces (170g) thinly sliced ham (about 12 slices), divided
• 8 to 12 pickles chips, optional

Directions

1. Place bread slices on a clean work surface. Using a butter knife, spread 1 teaspoon mayonnaise or butter evenly over 1 side of each slice. Place 2 slices (mayonnaise side down) into a 12-inch nonstick skillet. Spread the top (dry side) of the 2 bread slices in skillet with the remaining mayonnaise or butter.
2. Place 2 slices (about 1 ounce) of the cheese in an even layer on each bread slice in skillet. (Cut and/or layer cheese if needed to avoid cheese draping off the sides of the bread.) Top with the ham and pickle chips (if using), divided evenly between the 2 slices. Top with the remaining cheese ( 2 slices per sandwich). Spread 1 teaspoon mayonnaise evenly over the dry side of the remaining 2 bread slices, then spread with mustard. Close each sandwich with the remaining bread slices, mustard side down. Using a spatula, press firmly to adhere.Serious Eats/Amanda Suarez
3. Heat skillet over medium heat and cook until bread is golden brown on bottom, 4 to 6 minutes. Using 2 spatulas, flip sandwiches. Set an empty large Dutch oven or other heavy skillet or cooking weight directly on top of sandwiches, reduce heat to medium-low, and cook until second side is golden brown and cheese is melted, 2 to 4 minutes.Serious Eats/Amanda Suarez
4. Using a spatula, transfer sandwiches to a wire rack and let sit for 5 minutes. Transfer sandwiches to a cutting board, cut in half and serve warm.

Special Equipment

12-inch nonstick skillet, large Dutch oven or other heavy skillet or cooking weight