The doldrums of January leave us with many things. A wicked, three-week long hangover from too many holiday parties. A fridge full of a month’s worth of leftovers. And a sincere desire to put as little effort into our meals as possible, borne of an exhaustive month-long streak of impressing twice-removed family members with dishes we don’t want to have to make again for another 12 months.
It’s these doldrums that give birth to some of America’s finest comfort foods: mac & cheese, PB&J, and that most classic of classics, grilled cheese. After a month of entertaining and being entertained, I had a fridge full of cheeses that needed melting, so I whipped a few things together to bring you this Simple, Stupid, Cheesy Ham Melt.
- 2 slices Flory’s Truckle cheddar (feel free to replace with any cheddar you like)
- 2 slices Dill Havarti
- 2 tbsp Cream Cheese
- 3 slices ham
- 2 slices whole wheat
- 2 pats butter
Heat a cast iron or nonstick frying pan over medium-low heat. Melt 1 of the pats of butter in the pan.
As the butter is melting, lay the cheese and ham slices on one slice of bread. Spread the cream cheese on the other.
When the butter has fully melted, place the slices in the pan, bare sides down. Let them simmer in the butter until the cheese slices have melted, generally 3-5 minutes.
Place the slice of bread with the cream cheese spread on top of the cheese and ham slices, cream cheese side down.
Flip the sandwich over as needed, until both slices of bread are browned. Add more butter if necessary to keep a small amount of simmering butter in the pan at all times.
Remove from the pan, cut in half, and serve with a bowl of your favorite tomato soup.