Gluten Free Hot Ham and Cheese Sandwich with Dijon Dressing
When you’re craving a deli-style sandwich – this hot ham and cheese sandwich fits the bill.
My favorite sandwich of all time has got to be a Reuben, but that requires some planning because most of us don’t have pastrami and sauerkraut on hand regularly. This one uses ingredients most of us have on hand already. This means you can whip up lunch in no time!
The issue with gluten-free anything is really the bread. Most grocery-style gluten-free breads are just not up to par. I know what you’re thinking – and no, you don’t have to make bread for this recipe. Our favorite brands of gluten-free bread are Udis and Canyon Bakehouse. But use whatever brand is your favorite.
The key to making it taste delicious is to toast it with butter and smother the inside bread in dressing. In this case, a Dijon mayonnaise dressing. Yum!
Gather your Ingredients
- Gluten-Free Bread
- Deli Ham Lunchmeat (thinly sliced)
- Swiss Cheese Slices
- Dijon Mustard
- Mayonnaise
- Butter
Why You’ll Love This Recipe
- Fantastic Lunch or Quick Dinner
- Great when you’re craving a deli-style sammy
- Uses ingredients you probably have on hand already
Pair this sammy with house salad, pickles, and chips or a deli-style potato salad.
Gluten Free Hot Ham and Cheese Sandwich
Equipment
- 1 skillet
Ingredients
- 2 slices gluten free bread
- 2 slices ham lunchmeat thinly sliced
- 2 slices swiss cheese
- 1 tbsp mayonnaise I love hellmans!
- 1 tsp dijon mustard
- 1 tbsp butter I use salted butter
Instructions
- In a small bowl, stir together mayonnaise and dijon mustard. If you prefer a tangier taste – add more dijon. Spread mixture on each slice of bread.
- Heat butter in a skillet over medium heat.
- Place a slice of swiss cheese, then two slices of ham, then another slice of swiss cheese on one slice of the bread. Place the second slice on top.
- Cook the sandwich in skillet with butter until cheese is fully melted and bread is nice and crispy, about 3-4 minutes per side.
- Remove from skillet, cut in half, and enjoy!
Notes
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