Grilled Ham, Cheese and Pickle SandwichesDitte Isager
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Recipe information
Yield
Makes 4
Ingredients
8 slices sourdough or white bread
1/4 cup mayonnaise
1 1/2 cups grated mozzarella
1 1/2 cups grated Gruyère
1/2 cup grated aged goat cheese (such as Midnight Moon from Cypress Grove Chevre)
3/4 cup Bread-and-Butter Pickles
3 ounces thinly sliced prosciutto
6 tablespoons (3/4 stick) unsalted butter
Preparation
Step 1
Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl. Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.
Step 2
Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes. Add 1 tablespoons butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.
Nutrition Per Serving
Per serving: 916.0 calories
447.8% calories from fat
49.8 g fat
24.5 g saturated fat
136.0 mg cholesterol
70.3 g carbohydrates
2.3 g dietary fiber
3.7 g total sugars
68.0 g net carbohydrates
41.7 g protein
1851.1 mg sodium
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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