A grilled cheese built on ham and Swiss for substance; you'll char the outside while the cheese melts to a salty, nutty middle. Swiss's mineral edges work best here, paired with acid and salt that play across the tongue.

Serves 2. 20 minutes, 15 at the stove.

About 620 calories a serving, 35 g protein, 35 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 4 ounces of Swiss cheese into 8 thin slices. Lay 2 bread slices on your work surface and divide 3 ounces of ham between them, then lay 4 cheese slices on each. Top with the other 2 bread slices.
2. Spread 1 tablespoon butter on the outside of each sandwich. Heat a large skillet over medium-high heat until a drop of water sizzles on contact, then set both sandwiches in the pan.
3. Cook for three minutes until the bottom is golden brown and crisp, watching the edges for darkening. Flip each sandwich and cook the other side for two to three minutes until the cheese melts visibly at the edges and the bread is golden.5 min
4. Transfer to a board. The cheese should be molten and pulling from the bread at the corners. Dust with a pinch of salt and pepper and serve warm.

Note Swap ham for salami or roast beef if you like. Leftover sandwiches do not hold well, so make only what you'll eat. Serve with pickles or a sharp mustard on the side for dipping, or alongside a green salad dressed in vinegar.