HokHei's Kitchen Grilled Ham and Cheese with Rosemary Mayo

Published by Benjamin Tam,

Recipe by Benjamin Tam



Ingredients:
  • 1 tablespoon mayo
  • 1 teaspoon finely minced rosemary
  • 2 1/2″ thick slices of bread – I like to use sweet batard for grilling cheese
  • 1/2 cup of barley buzzed cheddar beehive cheese or your favorite sharp white cheddar
  • 1/2 cup of mild cheddar
  • 3 thin slices of black forest ham
  • butter
How To:
  1. Mix the mayo and rosemary together about 30 minutes (or longer) before making your grilled cheese. This helps mingle the flavors.
  2. Grate the cheese. Set aside
  3. In a large frying pan (preferably cast iron) heat a little butter or lard over medium heat.
  4. Clump the ham slices together and place in the frying pan and brown until lightly golden and crispy.
  5. If you are going to put the mayo on before grilling, do so now by smearing a small amount of each inside slice of bread.
  6. Sprinkle some cheese on both slices of the bread. Place the cooked ham on one side of the bread on top of the grated cheese. Cover with the other slice of bread.
  7. Melt a little more butter or lard in the frying pan over medium low heat. Add the sandwich to the pan.
  8. Lightly butter the top slice of bread that is not being cooked at that time.
  9. After 2 – 3 minutes, gently lift the sandwich up to check if the cooked side is golden, then flip the sandwich over.
  10. Place another heavy skillet onto of the sandwich to press down. Cook until the other side is golden brown the cheese is melty.
  11. Remove from the pan, cut in half and then smear some of that rosemary mayo into each sandwich (this is if you didn’t all ready do so before cooking).
  12. Serve.