This simple but tasty Open-Faced Hot Honey And Ham Grilled Cheese has got it all—Dijon, arugula, apples, and a hot honey drizzle.
Do you know that April is National Grilled Cheese Month? Personally, I appreciate an entire month dedicated to my love of crispy bread and melted cheese. Is there anything better than a grilled cheese sandwich? I don’t think there is.
The thing about grilled cheese is that it’s so simple and yet so divine. But to make an epic grilled cheese, you’ve got to do more than add a couple of American slices on some Wonderbread. Just look at my open-faced hot honey and grilled cheese sandwich. While it’s simple to make, a symphony of flavor is happening here. Trust me when I say: ingredients matter.
First, you’ve got to use really good bread, something crusty and hearty from your local bakery. A baguette, ciabatta, whole wheat—whatever looks good to you.
Equally important is to use a variety of cheeses. Is one kind of cheese good? Absolutely. Are two or three varieties mixed together even more incredible? You betcha. Pair meltable cheeses that complement each other, like the Havarti and Gouda I used in my open-faced hot honey and ham grilled cheese. Both are delicious on their own, but Havarti is an excellent melting cheese, while Gouda is a flavor explosion.
Also, if I am feeling really fancy, I turn my grilled cheese into an open-faced toastie so I can knife-and-fork it. Suddenly, I feel like I’m dining in a Michelin-star restaurant. I’m always amazed how, when you think outside of the box, it changes the whole dining experience—even if it’s “only” grilled cheese.
Shredding the cheese
I typically use sliced cheese for my more standard grilled cheese sandwiches, but open-faced is a whole other ballgame. When you mix the shredded Havarti and Gouda, you’re guaranteed one heck of a meld. As the cheese melts together, the creamy Havarti and nutty Gouda create a new sort of flavor. Plus, shredded cheese melts way faster and more evenly. That’s exactly what you want in an open-faced sandwich. You’ll get golden edges and a gloriously gooey center!
How do I store leftovers?
Honestly, this is one of those recipes where it’s best not to have leftovers. Open-faced sandwiches hit different the next day, both in flavor and texture.
However, if you plan on having leftovers, I’d skip the arugula and hot honey on those slices and add them when you’re ready to eat them later. As for storage, refrigerate them in an airtight container stacked between parchment (or wax) paper so they don’t stick. They should stay fresh for up to 3 days.
For reheating, place the sandwiches on a baking sheet, and place them in your preheated oven (350°F) for 8 to 10 minutes.
Serving suggestions
Open-faced grilled cheese is a soup and salad sort of meal. Serve it with a simple Green Salad or a Kale Salad for something more hearty. You can also channel the diner vibes by adding a cup of Tomato-Basil Soup or Lentil Soup, and perhaps some Homemade Potato Chips.
Open-Faced Hot Honey And Ham Grilled Cheese
Ingredients
- 8 slices hearty white bread
- 4 tablespoons butter softened
- 4 tablespoons Dijon mustard
- 1 cup Gouda cheese shredded
- 1 cup Havarti cheese shredded
- 16 slices ham thinly sliced
- 1 Honeycrisp apple thinly sliced
- Freshly ground pepper to taste
- 2 cups baby arugula
- Hot honey for drizzling
Instructions
- Preheat oven to 450°F. Arrange the bread slices on a baking sheet lined with baking paper, then spread half of the butter (2 tablespoons) evenly on one side of the bread. Toast for 3 to 4 minutes, or until golden brown.
- Remove from the oven, flip the bread over, and spread the remaining 2 tablespoons of butter on the untoasted side. Toast for another 3 to 4 minutes.
- Spread a thin layer of Dijon mustard on each bread slice. Top with the shredded Gouda and Havarti, 2 slices of ham, and a few apple slices. Sprinkle a little more cheese to help hold everything together.
- Return the baking sheet to the oven for another 6 to 7 minutes, or until the cheese is melted and the bread is toasted and golden brown.
- Remove from the oven. Grind black pepper over each piece of toast. Top with a handful of arugula, then finish with a generous drizzle of hot honey. Serve hot.
Leave a Comment