Equipment
Ingredients
Sandwich Components
- 2 white or sourdough bread, thickly sliced
- 50 g gruyère cheese, freshly grated
- 60 g sliced ham, thinly sliced
- 20 g unsalted butter, softened to room temperature
- 10 g dijon mustard, smooth
Nutrition (per serving)
Method
Lay the bread slices flat on a cutting board and use a butter knife to spread Dijon mustard evenly over one side of each slice.
Layer half of the grated Gruyère cheese onto the mustard side of one bread slice. Add the sliced ham in an even layer, top with the remaining cheese, and close the sandwich with the second bread slice, mustard side facing inward.
Spread the softened unsalted butter evenly across both exterior sides of the assembled sandwich.
Place the sandwich into a cold skillet, then turn the heat to medium-low. Fry for 4 to 5 minutes until the bottom bread is deeply golden brown and crisp.
Carefully flip the sandwich using a spatula. Continue to fry for 3 to 4 minutes until the second side is crisp, the Gruyère cheese is completely melted, and the ham is heated through to 74°C/165°F.
Remove the sandwich from the skillet and let it rest on the cutting board for 1 minute before slicing it in half to serve.
Chef's Notes
- Always grate the Gruyère cheese yourself from a block. Pre-grated cheeses contain anti-caking agents that prevent a smooth, cohesive melt.
- Starting the sandwich in a cold pan allows the butter to render into the bread slowly, creating a deeply toasted, shatteringly crisp crust rather than just a superficial sear.
- For a slightly tangy flavor profile and an even more foolproof crust, substitute mayonnaise for the butter on the exterior of the bread. It has a higher smoke point and browns beautifully.
