Griddled Ham & Swiss Sandwich Bar

🥘 Ingredients

• dijon mustard
  2 tbsp
• fry seasoning
  1 tbsp
• mayonnaise
  ½ cup
• potatoes
  1 lb
• sliced dill pickle
  1 c
• smoked deli ham
  12 oz
• sourdough bread
  8 slices
• swiss cheese
  8 slices

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   fry seasoning mayonnaise smoked deli ham swiss cheese sliced dill pickle dijon mustard sourdough bread potatoes

   fry seasoning: 1 tbsp, mayonnaise: ½ cup, smoked deli ham: 12 oz, swiss cheese: 8 slices, sliced dill pickle: 1 c, dijon mustard: 2 tbsp, sourdough bread: 8 slices, potatoes: 1 lb
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges.
3. 

   3

   Toss potatoes on a baking sheet with a large drizzle of oil, fry seasoning, salt, and pepper. Roast on top rack until browned and tender ⏱️ 20 minutes .
4. 

   4

   Meanwhile, place mayonnaise and dijón mustard in separate serving bowls (save some mayonnaise and mustard for making the Dijonnaise later). Arrange family style along with sourdough bread, smoked deli ham, swiss cheese, and sliced dill pickle for everyone to build their own sandwiches.
5. 

   5

   Heat a drizzle of olive oil and 1 tbsp butter in a large pan over medium heat. Carefully add sandwiches, working in batches if needed and wiping out pan between batches. Cook, gently pressing with a spatula or heavy-bottomed pan, until cheese melts and bread is golden ⏱️ 3 minutes per side (add another drizzle of olive oil when flipping). Lower heat and cover with lid if sandwiches begin to brown too quickly.
6. 

   6

   In a small bowl , combine remaining mayonnaise with remaining mustard.
7. 7

   Halve sandwiches on a diagonal. Divide sandwiches, potato wedges, and any remaining pickle between plates. Serve with Dijonnaise on the side.