Crusty Grilled Sandwiches

Hearty sandwiches are perfect fast-dinner fare. Our ham and cheese is grilled with a special garlic-Parmesan spread.


  • 1 ounce fresh Parmesan cheese, grated (about 1/4 cup)
  • 3 tablespoons butter or margarine, softened
  • 1   garlic clove, pressed
  • 8 slices sourdough bread
  • 8 ounces sliced Monterey Jack cheese
  • 8 ounces sliced deli ham
  • 4 teaspoons Dijon mustard
  • 1 medium tomato, sliced into 8 thin slices (optional)
  • 4 teaspoons snipped fresh basil leaves (optional)


  1. Using Rotary Grater, grate Parmesan cheese into Small Batter Bowl. Add butter and garlic pressed with Garlic Press; mix well.

  2. On 4 bread slices, evenly layer half of the Monterey Jack cheese and all of the ham.
  3. For each sandwich, spread ham with 1 teaspoon mustard; top with 2 tomato slices and 1 teaspoon snipped basil, if desired. Cover with remaining cheese and bread slices.
  4. Using Large Spreader, spread butter mixture over outsides of sandwiches. Place sandwiches on (11-in.) Square Griddle; cook over medium heat 4-5 minutes on each side or until golden brown, using Nylon Turner to carefully turn. Cut sandwiches in half with Bread Knife.


  • 4  servings of 1 sandwich

Nutrients per serving:

Calories 530, Total Fat 33 g, Sodium 1760 mg, Fiber 2 g

Cook's Tips:

Sourdough bread often comes in unsliced round loaves. For these sandwiches, just cut 8 slices, 1/2 inch thick, with the Bread Knife.

Use the Ultimate Mandoline fitted with v-shaped blade to thinly slice the tomato.

This recipe can be doubled and prepared on the Double Burner Griddle.

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