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Ham and Swiss Griddle Melt
Andre Lewis

Ham and Swiss Griddle Melt

Thin ham, Swiss and Dijon on sourdough make the basic griddle sandwich a diner can serve all day. Warm the ham in loose folds before assembly so the center is not refrigerator-cold when the bread is ready. A light press brings contact without squeezing out melted cheese.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 8 oz very thinly sliced smoked ham
  • 4 slices sourdough bread
  • 2 tbsp Dijon mustard
  • 4 slices Swiss cheese
  • 2 tbsp unsalted butter

Method
 

  1. Warm the ham in loose folds in a cast-iron skillet over low heat for 2 minutes, then transfer it to a plate.
  2. Spread Dijon over the inner bread faces and layer Swiss, ham and more Swiss between them.
  3. Butter the outside faces.
  4. Griddle over medium-low heat for 3 to 4 minutes per side until crisp and melted.
  5. Rest 1 minute before cutting.