Mariner's Cookbook

Grilled Ham & Cheese Deli Sandwich

Mar 03, 2026

Ingredients:

1. Per sandwich
   
   
2. To taste, actually. You may require more or less, and my even use partial slices.
   
   
3. Or more, to cover sandwich
   
   
4. Green, black, or kalamata (we prefer a mix of all threee0
   
   
5. We used both regular and "marbled" rye for these, but we suspect that any kind of sandwich-sliced rye would do. We look forward to trying it out with our favorite pumpernickle!
   
   

2	slices	Ham1,	fully-cooked, deli-sliced
2	slices	Cheese1,2,	Smoked Gouda
2	slices	Tomato1,3,	Sliced for sandwiches
8 to 10	each	Olives1,4,	thinly sliced
2	each	Bread1,5,	rye, sandwich slices
2	pats	Butter,	softened

Directions:

1. Begin heating the fry pan on medium heat, and start building your sandwich by placing a slice of bread in the pan.
2. Stack both slices of ham on the bread in your preferred orientation (I like to try for symmetry, by orienting the curved edges opposite each other).
3. Lay out the tomato slices to cover the ham as best you can.
4. Distribute olive slices evenly over the tomatoes and ham.
5. Cover the assembled parts with cheese slices (I like to break the slices so that I have a single layer of cheese over the whole sandwich. You don't have to do this).
6. Cover the emplaced cheese with another slice of the bread, and spread a generous pat of butter on the slice.
7. Turn the assembled sandwich over to begin toasting it's top surface.
8. While the top is toasting, spread another generous pat of butter on the now-exposed bread. You may at this point want to use a sandwich press to assist in achieving the desired toasting; otherwise, just use your spatula to press the sandwich somewhat flat.
9. When you are satisfied that the top (which is now in contact with the cooking surface) is sufficiently toasted, use a spatula or other appropriate tool to turn the sandwich over, and toast the bottom. Again, you may wish to use a sandwich press, or your spatula to press the assembled sandwich.