There is something so comforting about grilled cheese, especially during the winter when its frigid cold outside and staying as close to the stove as possible is all we really want to do. All the fantastic smells coming from pans full of butter slathered bread, ham, and cheese crisping up don’t hurt either.
- O Bread’s French country bread
- Sliced Northcountry Smokehouse ham
- Gruyère cheese
- Butter, melted, for brushing
- Fresh Tracks Rosé Wine Jelly (Optional)
Get a thick-bottomed pan, preferably cast iron, on the stove over medium high heat and brush the bottom of the pan with some of the melted butter.
Slice the bread into ½ inch thick slices and pair up pieces for sandwiches. Cut the cheese into thin slices; you want to make sure they will melt in the pan and not just get gunky. We like gruyère in this recipe for its nuttiness, but if you have a favorite melting cheese then go for it!
Fold the pieces of ham to approximately the same size as the bread so that it doesn’t hang out and get burned on the pan.
Once the pan is just smoking hot brush two pieces of bread on both sides with a little of the melted butter, just enough to get an even coating, and lay them in the pan. Toast until just turning golden brown, than flip both pieces over.
On one piece of the toasted bread, spread a layer of cheese slices, one or two pieces of ham, and top with a final cheese layer. You want to get about a 50/50 ratio of meat to cheese so either ingredient doesn’t take over. If you want to play with sweet and savory flavors, try slathering a layer of Rosé Wine Jelly on the inside of the second piece of bread. Either way, place the other slice on top and press down gently.
Cook the sandwich until the bottom is a deep golden brown on the edges and flip over. You are welcome to put a cover over the pan for a few minutes to help melt the cheese fully, but is not always necessary. Cook until the second side is golden brown and the cheese is melted through.
Remove from the pan with a spatula to a cutting board, and start the process all over again until you have made the desired number of sandwiches. To serve, simply cut the sandwiches in half, arrange on platter or individual plates and enjoy! It is a perfect lunch or dinner with a soup or side salad, such as a Citrus Kale Salad and a glass of The Messenger.