Ingredients
Scale
- 2 slices bread (sourdough, white, wheat, or your favorite)
- 2 tablespoons unsalted butter, softened (divided)
- 3-4 slices deli ham (2-3 ounces)
- 2 slices cheese (cheddar, Swiss, American, or Gruyère)
- Optional: 1 teaspoon Dijon mustard
- Optional: 2-3 pickle slices
- Optional: Pinch of garlic powder
Instructions
- Prepare your workspace: Remove butter from the refrigerator to soften slightly. Gather all your ingredients so everything is within reach. If your butter is too hard, you can soften it in the microwave for just 5-10 seconds.
- Butter the bread: Spread about 1/2 tablespoon of softened butter evenly on one side of each bread slice, making sure to go all the way to the edges. This ensures even browning and prevents dry spots. If desired, mix a tiny pinch of garlic powder into the butter before spreading for extra flavor.
- Assemble the sandwich: Place one slice of bread on your work surface, butter-side down. Layer one slice of cheese directly on the bread, then add all the ham slices (folding them slightly if needed to fit), then top with the second slice of cheese. If using mustard, spread it on the inside of the top bread slice before placing it butter-side up on top of the sandwich. The cheese-first approach helps create a barrier that prevents the bread from getting soggy.
- Heat your pan: Place your skillet over medium heat (not high—this is important!). Let it preheat for about 2 minutes. You want the pan hot enough to create a golden crust but not so hot that the bread burns before the cheese melts. Test it by sprinkling a drop of water in the pan—it should sizzle gently.
- Cook the first side: Carefully place your assembled sandwich in the preheated pan. Let it cook undisturbed for 3-4 minutes. Resist the urge to press down hard with your spatula, which can squeeze out the melted cheese. A gentle press is okay to ensure good contact with the pan. You’ll know it’s ready to flip when you lift the edge slightly and see a gorgeous golden-brown color.
- Flip and finish: Using your spatula, carefully flip the sandwich. Cook the second side for another 2-3 minutes until equally golden brown. If the cheese isn’t melting fast enough, reduce the heat slightly and cover the pan with a lid for the last minute—the trapped steam helps melt the cheese perfectly.
- Rest and serve: Remove the sandwich from the pan and let it rest on a cutting board for 1-2 minutes. This allows the cheese to set slightly so it doesn’t all ooze out when you cut it. Slice diagonally (because it just tastes better that way!) and serve immediately while hot and crispy.
Notes
- Temperature control is key: Medium heat prevents burning while allowing the cheese to melt. If your bread is browning too quickly, lower the heat.
- Don’t skip the butter on the edges: This prevents dry corners and ensures even browning.
- Cheese placement matters: Putting cheese directly against both slices of bread creates a barrier that keeps your sandwich from getting soggy and helps hold everything together.
- Make it crispy: For extra-crispy bread, use slightly stale bread or lightly toast fresh bread before assembling.
- Multiple sandwiches: When making several sandwiches, keep finished ones warm in a 200°F oven on a baking sheet while you cook the rest.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 sandwich
- Calories: 485
- Sugar: 4g
- Sodium: 1,240mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg