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Sandwiches · American

Ham and Cheese Sandwich

Buttery, golden and gooey: the hot ham and cheese, made in one small pan.

Hands-on
15 min
Total
15 min
Makes
1 sandwich
Serves
1

5 min prep and 15 min total: a couple of minutes to heat the pan, about 4 min on the first side and 2-3 min covered on the second.

  • easy
  • lunch
  • quick
  • kid-friendly

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Ham and Cheese Sandwich
Amount
Units

Ingredients

You need: medium skillet with a lid · butter knife · spatula · bread knife

Contains: wheat · milk · egg

Method

  1. Butter and build

    Spread 1 tsp soft butter on one side of each brioche slice. On the unbuttered side of one slice, spread the 1/2 tsp Dijon if using. Layer 1 cheese slice, the 57 g (2 oz) ham and the second cheese slice, then top with the other bread slice, buttered side out.

  2. Cook the first side

    Heat a medium skillet over medium-low heat. Lay the sandwich in and cook for about 4 minutes without moving it.

    Ready when: Lift a corner: the bottom is evenly golden brown and the cheese at the edges is starting to soften.

    Otto tried this firstOtto turns the heat to high to save time. The bread blackens while the cheese is still cold, which is why all three sources cook over medium-low.

  3. Flip and cover

    Flip the sandwich with a spatula, put the lid on the pan and cook for 2 to 3 minutes more.

    Ready when: The second side is golden brown and the cheese has fully melted and oozes at the edges.

  4. Cut and serve

    Let it sit for a minute on the board, then cut it diagonally and serve warm.

Swaps

  • Instead of brioche: firm, thin-sliced sandwich bread Regular sliced sandwich bread works well.
  • Instead of American cheese: sliced Gruyère, white cheddar or Swiss, about 40 g (1 1/2 oz) per sandwich About 1/4 lb (113 g) is enough for 3 sandwiches.

Make ahead, store & reheat

Storage
Best eaten hot, straight from the pan. Keep the deli ham in the fridge and use it by the date on the pack; don't leave the ham or the made sandwich out for more than 2 hours.

If something goes wrong

  • Bread burns before the cheese melts Why: Heat too high.
    Cook over medium-low and cover the pan after flipping so the trapped heat melts the cheese.
  • Butter tears the bread Why: Butter too cold.
    Let the butter soften first so it spreads in a thin, even layer.

Good to know

  • Butter goes on the outside of the bread, not the inside: that's what turns it golden.
  • Let the sandwich cool for a minute on paper towels before cutting it diagonally into quarters.

Safety

  • For people at higher risk of Listeria (pregnant people, adults 65+, anyone with a weakened immune system), food-safety guidance says deli meat must be heated to 74°C (165°F) or until steaming hot. A melted-cheese sandwich may not get the ham that hot inside, so for them, first warm the ham slices in the skillet, turning, until they are steaming hot, then build and cook the sandwich.
  • The skillet and melted cheese are very hot. Use a spatula, and kids should cook with an adult nearby.
  • Brioche usually contains egg and milk. Check bread, cheese and ham labels for allergens.