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Ham and Cheese Pressed Sandwiches

HAM AND CHEESE PRESSED SANDWICHES WITH DIJON SAUCE

Perfect for on the go, these ham and cheese pressed sandwiches are loaded with goodness and pressed to perfection!
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Prep Time: 20 minutes
Resting Time: 2 hours
Servings: 2

Ingredients

Sandwiches

  • 4 slices Publix sourdough bread sliced 1/2" thick
  • 12 slices Land O' Frost Premium Sliced Meat
  • 4 slices Borden Sharp Singles
  • Thinly Sliced Red onion optional
  • Arugula

Dijon Sauce

  • 1/2 cup Hellmann’s Mayonnaise
  • 1-2 tbsp Maille Dijon mustard
  • 1 tbsp full-fat sour cream
  • 1 Scallion top part, thinly sliced
  • 1/8 tsp black pepper

Instructions

  • Lay two large pieces of plastic wrap on the counter to assemble the sandwiches on.
  • Make the Dijon sauce. Taste and adjust to your liking.
  • Spread a thin layer of sauce on each piece of bread. On three slices of the bread, layer the ingredients in this order: ham -> red onion -> arugula -> cheese -> ham.
  • Lay the piece of bread that has no ingredients on top, mustard side down.
  • Wrap each sandwich tightly in plastic wrap and arrange side-by-side on the baking sheet.
  • Place another baking sheet on top of the sandwiches, and add a little weight. This can be a heavy pot or some canned goods as shown.
  • Place the entire pan in the refrigerator for 2-4 hours.
  • Remove the sandwiches from the refrigerator, carefully unwrap each one, and serve soft or toasted.

Notes

To toast, get a non-stick skillet hot over high heat, brush a thin layer of olive oil in the pan, and toast quickly on each side. The pan should be super hot, so it should take no more than 60 seconds to get some color on each side. You don't want the inside to get too warm - unless you want it that way. In that case, if you want melty cheese, toast for longer on a lower heat.
If serving them untoasted, I like to let them sit out for about an hour to take the chill off.