Glance for a gentle rye for this sandwich, but you can also use white bread or complete wheat. If you favor, make it with all cheddar cheese or all American. You’ll want slender, square slices of cheese that cover at least a few-quarters of the bread’s area, so invest in cheese which is now sliced or get it freshly sliced from the deli. Depending on how massive your slices of ham are, they may possibly only dangle in excess of two edges or not hang out at all. If you simply cannot uncover Calabrian chiles, Bomba Calabrese will work good, as would most chile factors, these as sambal oelek. Or, go savory with a little pesto on the side.
Total time: 35 mins
Storage Notes: These sandwiches taste finest when freshly built. Leftovers can be tightly wrapped and refrigerated for up to 1 working day. To reheat, heat in a 350-degree oven or toaster oven for 5 to 10 minutes.
Tested dimension: 4 servings 1 sandwich
4 tablespoons unsalted butter
8 slices (about 6 ounces) sharp cheddar cheese
8 slices soft rye bread
8 slices (about 4 ounces) American cheese
8 slices (about 5 ounces) thinly sliced ham
1/4 cup honey, optional
1 tablespoon crushed Calabrian chiles in oil, or much more to flavor, optional
Posture a rack in the center of the oven and preheat to 200 levels. You’re likely to make the sandwiches a person at a time, transfer them to a substantial, rimmed baking sheet and hold them heat in the oven.
In a perfectly-seasoned solid-iron or nonstick skillet in excess of medium-small heat, melt 1 tablespoon of the butter until eventually it bubbles. Incorporate two slices of cheddar cheese side by facet, then insert a slice of the bread on prime of just about every a person. (If slicing the cheddar into thinner strips from a block, make positive that the cheese covers about three-quarters of the bread’s area.)
Insert a slice of American cheese to each individual slice of bread, then include two of the ham slices to just one of the bread slices so that the ham hangs 2 inches or so above the edges. Cook dinner until finally the bottom of the bread slices are brown and crisped, about 2 minutes.
Slide a slim spatula beneath and diligently flip the ham-fewer slice on to the ham-heavy 1. Keep on cooking, flipping the sandwich sometimes, right up until the cheese on the inside of has melted, the cheese on the outdoors has fashioned a crisp crust, and the ham has slightly browned at the edges, 3 to 4 minutes more.
Transfer the sandwich to a big, rimmed baking sheet and location in the oven to remain warm whilst you repeat to make the remaining sandwiches. (As you make the sandwiches, you may perhaps discover you require a bit less butter due to the residual butter left in the pan.)
In a compact bowl, stir collectively honey and the chiles. Serve the sandwiches with the chile honey for dipping or drizzling.
Recipe from food writer and cookbook author JJ Goode.
Tested by Ann Maloney.
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