Ham and Swiss Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Ham and Swiss grilled cheese with Dijon on crisp whole-wheat bread. A five-ingredient skillet sandwich with a quick ham-warming step for a melty center.
Ham and Swiss grilled cheese is a hot skillet sandwich that combines savory ham, melted Swiss, and a little Dijon for an easy five-ingredient lunch. Whole-wheat bread brings a nutty flavor and a crisp buttered crust, while thin ham slices keep the filling manageable. Warm the ham briefly before assembly rather than putting a cold stack in the middle. The cheese can then melt as the bread toasts, without a long covered cook that traps steam. Two sandwiches take about 20 minutes when they fit together in the skillet.
How to make Ham and Swiss Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
5 minCook
12 minRest
1 minTotal
18 minYield
2 sandwiches
Equipment
- 12-inch skillet
- Tongs
- Plate
- Measuring spoons
- Butter knife
- Cutting board and knife
- Broad spatula
- Skillet lid, optional
Ingredients
- •4 ounces thinly sliced, fully cooked deli ham
- •4 slices sturdy whole-wheat sandwich bread, about 1/2 inch thick
- •2 tablespoons softened unsalted butter
- •2 teaspoons Dijon mustard
- •4 ounces Swiss cheese, thinly sliced
Instructions
- 1
Take the chill off the ham
Place the sliced cooked ham in a 12-inch skillet over medium-low heat. Warm for about 2 minutes, turning with tongs, until hot and any visible surface moisture has evaporated. Transfer to a plate. Take the skillet off the heat while you assemble the sandwiches; do not cook the ham until crisp.
- 2
Layer the ham and Swiss
Spread the butter evenly over one side of each bread slice. Set two slices butter-side down on a cutting board and spread 1 teaspoon Dijon on the unbuttered face of each. Divide half the Swiss between them, add half the ham to each in loose, even folds, and top with the remaining Swiss. Leave a small border at the edges and close with the remaining bread, butter-side up.
- 3
Toast gently until melted
Return the skillet to medium-low heat. Add both sandwiches without crowding; cook separately if necessary. Cook for 4–5 minutes on the first side, until golden underneath, then flip gently with a broad spatula. Cook for another 4–5 minutes, until the second side is crisp and the Swiss has melted through the center. Lower the heat if the bread darkens too quickly. If needed, cover for 30–60 seconds to help the cheese melt, then uncover for the final minute. Rest for 1 minute before cutting.
Variation
- Replace whole-wheat bread with sturdy white bread or sourdough of similar thickness. - Use whole-grain mustard instead of Dijon for a coarser texture. - Swap Swiss for the same amount of Gruyère for a stronger cheese flavor. - Omit mustard if preferred; the sandwich will be milder. Keep juicy tomato slices or pickles on the side if you want to preserve the crisp bread.
Questions and answers
What ham is best for ham and Swiss grilled cheese?
Thinly sliced ready-to-eat deli ham works well because it warms quickly and is easy to layer. Smoked ham gives a more savory result, while honey ham makes the sandwich sweeter.
Should I heat the ham before making grilled cheese?
A brief skillet warm-up helps the center heat while the bread browns. It also lets surface moisture evaporate, so avoid putting any liquid left on the plate into the sandwich.
How do I melt Swiss cheese without burning the bread?
Use thin cheese slices and medium-low heat. If the bread is coloring too fast, lower the heat and cover briefly, then finish uncovered to crisp the surface.
Does Dijon mustard go with ham and Swiss?
Yes. A thin layer adds tang that balances the ham and buttery cheese. This recipe uses 1 teaspoon per sandwich so it supports the filling rather than dominating it.
Can I use leftover ham?
Yes, if it is fully cooked, properly stored, and sliced thinly. Keep track of the ham's existing storage time; making it into a sandwich does not restart that clock.
Can I make ham and Swiss grilled cheese ahead?
It is best freshly cooked. You can portion the ingredients ahead and keep them refrigerated, then warm the ham and assemble just before grilling.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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