Equipment
Ingredients
Sandwich Components
- 2 white or sourdough bread, thickly sliced
- 50 g gruyère cheese, freshly grated
- 60 g sliced ham, thinly sliced
- 20 g unsalted butter, softened to room temperature
- 10 g dijon mustard, smooth
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 686 kcal
- Protein
- 33 g
- Carbohydrates
- 47 g
- Fat
- 41 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 1387 mg
- Saturated Fat
- 20 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 133 mg
- Potassium
- 338 mg
- Calcium
- 626 mg
- Iron
- 3.5 mg
- Magnesium
- 57 mg
- Phosphorus
- 492 mg
- Zinc
- 3.4 mg
- Vitamin A
- 273 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.76 mg
- Riboflavin
- 0.54 mg
- Niacin
- 5.0 mg
- Folate
- 94 mcg
- Water
- 93 g
Sources: USDA FoodData Central
Method
Lay the bread slices flat on a cutting board and use a butter knife to spread Dijon mustard evenly over one side of each slice.
Layer half of the grated Gruyère cheese onto the mustard side of one bread slice. Add the sliced ham in an even layer, top with the remaining cheese, and close the sandwich with the second bread slice, mustard side facing inward.
Spread the softened unsalted butter evenly across both exterior sides of the assembled sandwich.
Place the sandwich into a cold skillet, then turn the heat to medium-low. Fry for 4 to 5 minutes until the bottom bread is deeply golden brown and crisp.
Carefully flip the sandwich using a spatula. Continue to fry for 3 to 4 minutes until the second side is crisp, the Gruyère cheese is completely melted, and the ham is heated through to 74°C/165°F.
Remove the sandwich from the skillet and let it rest on the cutting board for 1 minute before slicing it in half to serve.
Chef's Notes
- Always grate the Gruyère cheese yourself from a block. Pre-grated cheeses contain anti-caking agents that prevent a smooth, cohesive melt.
- Starting the sandwich in a cold pan allows the butter to render into the bread slowly, creating a deeply toasted, shatteringly crisp crust rather than just a superficial sear.
- For a slightly tangy flavor profile and an even more foolproof crust, substitute mayonnaise for the butter on the exterior of the bread. It has a higher smoke point and browns beautifully.
Storage
Troubleshooting
Bread burns before the cheese fully melts
Cause: Skillet was too hot or the sandwich was placed into a preheated pan, preventing gradual heat transfer
Fix: If the bread is browning too rapidly, lower the heat immediately and place a lid over the skillet to trap steam and encourage the cheese to melt
Prevention: Start the sandwich in a cold skillet and strictly use medium-low heat to ensure the cheese melts at the same rate the bread toasts
Cultural Context
The fried ham and cheese sandwich is a beloved staple that draws heavy inspiration from the classic French Croque Monsieur. By pan-frying instead of baking under a broiler, it transforms into an accessible diner classic that beautifully marries rich, nutty dairy with savory cured meat.
