When my niece Lindsay was growing up she didn’t like sandwiches so her mom, my sister Sharon, would put the sandwich ingredients in separate lunch bags. Lindsay could eat a deconstructed lunch box sandwich. My daughter Audrey enjoyed sandwiches growing up but now she’s not a fan. Her 180 was due to eating so many, too soggy or too dry, sandwiches at conferences. I love sandwiches so when we eat together and want a simple, fast prep, it is one of my ‘go to’ options. Great sandwiches are easy to eat and easy to carry along on outings. She is right about one thing, they need to be great. Who wants to eat any food that is not well prepared and fabulous? Here is a delicious, crusty on the outside savory and melty on the inside, sandwich.
Recipe: Grilled Ham and Cheddar on Wheat
Prep Time: 2 Minutes | Cook Time: 4-5 Minutes | Yield: 2 servings | Level: Easy
- 4 slices whole wheat artisan bread, not too thick
- 4 thin slices Vermont cheddar cheese
- 6-8 deli thin slices of black forest ham
- butter, softened
1 Place a slice of cheese on a slice of bread.
2 Add 3-4 slices of ham on top of the cheese. Add another slice of cheese. Top with another slice of bread. Repeat.
3 Heat a heavy pan or grill pan on medium. Butter one side of each sandwich and lay the buttered side down in the pan. Butter the top side and then put a lid over the sandwiches.
4 When the bottom is golden brown, turn them over, replace the lid and cook the other side.
Eat these easy grilled sandwiches for a quick lunch or supper with a bowl of soup or some fruit.
- Exchange Vermont cheddar for Monterrey Jack, Muenster or Swiss.
- Exchange ham for honey ham or smoked turkey.
- Exchange wheat bread for country white, sour dough or rye.
- Omit the ham for a vegetarian grilled cheese.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 18, 2012