Does anybody besides me have leftover holiday ham in their refrigerator? Raise your hands. I thought so. If you're like me, you bake a big ham for Easter, to insure you will have leftovers. I do the same thing for 'that other' traditional feast -- I roast a really big turkey at Thanksgiving. For a day or two after both of these holidays, I am the first one to make the first sandwich. In case you didn't know, I consider a perfectly executed sandwich one of the greatest gifts to mankind!
April 11th was National Grilled Cheese Sandwich Day. I didn't celebrate. Ever since my kids grew up and moved away, I almost never make "the American moms special" anymore: an ooey-gooey grilled cheese sandwich. It's not because I don't like them (of course I do), it's because I like grilled ham and cheese sandwiches better and I like them made my way: on rye bread, with really good ham (not deli-meat), grated Jarlsberg Swiss (or Danish Havarti w/caraway seed cheese), and, seething hot, real-deal Russian horseradish mustard!
Bread + Cheese + Butter + Hot Skillet = Grilled Cheese!
I'm not trying to turn this humble and beloved sandwich into haute cuisine, but, a well-made grilled cheese sandwich does require a few things: medium-firm-textured not-too-thickly-sliced bread, a good melting cheese, lots of butter, and, a nonstick skillet (no fancy panini press required, but, those gadgets do make a good grilled cheese sandwich) placed over just the right temperature to keep the bread from burning while the cheese melts. When you add ham to a grilled cheese sandwich, you have to insure that it warms through to the center too!
Crunchy outside, oozy cheese & smoky Berkshire ham inside.
4 teaspoons hot, yellow horseradish mustard, the best available, preferably Russian ZAKYCOH (the nuclear reactors at Chernobyl never got this hot) (Note: I can buy this locally at our Russian Market, but, it is available on-line at amazon.com too. If you like mustard, this is one you will want to keep on the condiment shelf of your refrigerator!)
2 cups grated Jarlsberg cheese (or Danish Havarti w/caraway seed cheese)
4 real-deal ham slices, about 1/4" thick, preferably smoky Berkshire ham, at room temperature (room temperature ham is very important to this sandwich)
6 tablespoons salted butter, at room temperature, very soft and spreadable
~ Steps 3, 4 & 5. Place 2 slices of ham over the cheese on each slice of bread, then top the 2 ham slices on each slice of bread with another 1/2 cup of grated Jarlsberg. Place tops on sandwiches, mustard sides down.
~ Step 7. In a 12" nonstick skillet melt remaining butter over medium heat. Note: When making grilled cheese error on the side of your heat being a tad lower rather than a tad higher. Time is on your side!
~ Step 9. Remove pan from heat and allow sandwiches to rest, in pan, about a minute before removing them from pan. Note: This short rest will insure the cheese will set up properly (gooey but not runny) and the ham will be heated through to the center.
Slice each sandwich in half and serve immediately:
Special Equipment List: cutting board; chef's knife; cheese grater; 12" skillet, preferably nonstick; wide spatula; serrated bread knife
Cook's Note: Everyone has their own favorite way to bake ham. My super-easy method imparts it with the flavors of allspice, bay leaves and cloves. You can find ~ "A, B, C", That's as Easy as Easter Ham Can Be! ~ in Categories 3, 11, 12 or 20!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2014)