Look for a soft rye for this sandwich, but you can also use white bread or whole wheat. If you prefer, make it with all cheddar cheese or all American. You’ll want thin, square slices of cheese that cover at least three-quarters of the bread’s surface, so buy cheese that's already sliced or get it freshly sliced from the deli. Depending on how big your slices of ham are, they might only hang over two edges or not hang out at all. If you can’t find Calabrian chiles, Bomba Calabrese works great, as would most chile things, such as sambal oelek. Or, go savory with a little pesto on the side.
These sandwiches taste best when freshly made. Leftovers can be tightly wrapped and refrigerated for up to 1 day. To reheat, warm in a 350-degree oven or toaster oven for 5 to 10 minutes.
Recipe from food writer and cookbook author JJ Goode.
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Ingredients
measuring cupServings: 4 (makes 4 sandwiches)
Directions
Time Icon Total: 35 minsStep 1
Position a rack in the middle of the oven and preheat to 200 degrees. You’re going to make the sandwiches one at a time, transfer them to a large, rimmed baking sheet and keep them warm in the oven.
Step 2
In a well-seasoned cast-iron or nonstick skillet over medium-low heat, melt 1 tablespoon of the butter until it bubbles. Add two slices of cheddar cheese side by side, then add a slice of the bread on top of each one. (If slicing the cheddar into thinner strips from a block, make sure that the cheese covers about three-quarters of the bread’s surface.)
Step 3
Add a slice of American cheese to each slice of bread, then add two of the ham slices to one of the bread slices so that the ham hangs 2 inches or so over the edges. Cook until the bottom of the bread slices are brown and crisped, about 2 minutes.
Step 4
Slide a thin spatula underneath and carefully flip the ham-less slice onto the ham-heavy one. Continue cooking, flipping the sandwich occasionally, until the cheese on the inside has melted, the cheese on the outside has formed a crisp crust, and the ham has slightly browned at the edges, 3 to 4 minutes more.
Step 5
Transfer the sandwich to a large, rimmed baking sheet and place in the oven to stay warm while you repeat to make the remaining sandwiches. (As you make the sandwiches, you may find you need a bit less butter due to the residual butter left in the pan.)
Step 6
In a small bowl, stir together honey and the chiles. Serve the sandwiches with the chile honey for dipping or drizzling.
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Nutritional Facts
Per sandwich
Calories
576
Fat
38 g
Saturated Fat
22 g
Carbohydrates
27 g
Sodium
1288 mg
Cholesterol
118 mg
Protein
28 g
Fiber
3 g
Sugar
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Recipe from food writer and cookbook author JJ Goode.
Tested by Ann Maloney.
Published June 13, 2021
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