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Emeril's Grill it Up a Notch Ham and Cheese Sandwich

Source of Recipe

Recipe courtesy Emeril Lagasse, 2003


List of Ingredients

8 slices French bread, each about 1/2-inch thick
4 tablespoons unsalted butter, softened
4 teaspoons Dijon mustard
1 tablespoon honey
4 thin slices good quality ham, such as Black Forest
4 ounces sliced Gruyere, Swiss or Monterey jack



Recipe

Place all of the bread slices on a flat work surface. Using a butter knife or small rubber spatula, spread 1 side of each slice with some of the softened butter. Use 1/2 of the butter for this – you'll need the rest later.
Turn over 4 slices of the bread and spread the unbuttered sides of 2 of the bread slices with the mustard, and the other 2 slices with the honey.
For each sandwich, fold 1 ham slice on top of the mustard spread and top with 1/4 of the sliced Gruyere cheese. Cover with the remaining 4 bread slices, making sure that the buttered sides face out. You will have 4 sandwiches.
Heat a large skillet over medium-high heat and melt 1 tablespoon of the butter in the skillet. Transfer the sandwiches to the skillet and cook until golden brown on the bottom, about 2 minutes. Turn and add the remaining tablespoon of butter to the skillet. Cook the sandwiches until the cheese has melted and the second side is golden brown, about 1 1/2 to 2 minutes. Remove the sandwiches from the pan and serve immediately.