British Sandwich Week – The Best Ever Sandwich Recipe

Panfried Cheese Sandwich.jpg

It is British Sandwich Week and while my tastes have not changed that much, my favourite is still an unctuous melting ham and cheese sandwich and I have found the most incredible way to prepare one. No more lengthy preparation for a correct Croque Monsieur, forget the oven, throw away your toaster and get out your frying pan, I want to shout out from the rooftop just how incredible this sandwich is, and I want you to try it today. I’m so proud I might just enter in the granddaddy of all competitions, the big cheese ( sorry ) of competitive grilled sandwich making the Wisconsin Grilled Cheese Championships and a  $40,000 prize.




You can use any ham and any cheese that you have in the fridge and sliced white, it’s like the post night out store cupboard classic, I have just gone a little crazy in the delicatessen section and used some of my favourites.

 The Best Ever Hot Ham and Cheese Sandwich

2 freshly sliced Bloomer Loaf

3 heaped tablespoons Mayonnaise

½ teaspoon Dijon Mustard

2 or more slices of Swiss Cheese such as Gruyère or Emmental

2 or more slices of Mature Cheddar

1 large slice of Smoked Ham

Assemble the sandwich as follows, on one piece of bread spread half of the mayonnaise and place mayonnaise side down on a plate, spread the other side of the bread with the mustard and top with the ham. Repeat the process with a second piece of bread and top with the cheese. Place together mayonnaise on the outside.

Heat a medium-sized, heavy-bottomed, non-stick frying pan over a very moderate heat and lay the sandwich in the pan, pressing down several times as the sandwich browns rather slowly on the bottom, for around three to four minutes. Turn and brown the sandwich on the other side, pressing down upon the sandwich several times until its bottom, too, is lightly browned and the cheese is starting to melt. Serve with salad and tomato chutney.

Wine and Beer

What to Drink? Try pairing your Sandwich with a fruity and refreshingly acidic Beaujolais wine or the citrus, fruity hoppy flavours of an American style IPA.

Allergens in this recipe are;

Flour  Milk  Mustard

Please see the Allergens Page


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