Unreal Ham and Cheese....on the Grillet

READY IN: 10mins
Recipe by dane thomas

This time grilled cheese wont do, no you want more. You say to yourself, "Self, I need to add some class." I think I have just the thing. Made on the grill side of the cast iron Griddle/Grill combo (the one with the grooves).

Top Review by Muffin Goddess

Great sandwich! This was a perfect partner for your Recipe#265540 for our Sunday night, everyone's-got-the-sniffles dinner, lol. I didn't have any sourdough bread on hand, so I used some toasted onion ciabatta rolls instead (which were lovely with this, btw). I used Havarti slices for the cheese. Because this sandwich is stuffed with goodies and the bread was so dense, I found that it needed to be pressed as it was cooking. Otherwise, not all the filling would heat up uniformly -- not the end of the world, but grilled sandwiches always taste better to me when they don't have chilly spots in the middle. Definitely a keeper, thanks for posting! Made for PAC Spring 2013

Ingredients Nutrition


  1. Rub in outsides of bread slices with olive oil.
  2. Get Large stovetop burner fired up to medium hot and get the grill side heated.
  3. Assemble sandwich with bread, cheese, meat, spinach, tomato, cheese, meat, bread.
  4. Cook both sides until cheese is melted.
  5. Open Sandwich and dash vinaigrette.
  6. Close up and rotate so grill lines make diamonds.
  7. You got yourself a sando.

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