Hot Ham & Cheese Sandwiches With Mushrooms

The diner counter classic, dressed up with earthy mushrooms and fired off in 10 minutes. Open-faced slices of rye bread get brushed with a Dijon-mayo spread, piled with thinly sliced ham, a single ring of red onion, sliced mushrooms, and melting low-fat Swiss cheese, then broiled until the cheese bubbles and browns at the edges.

Rye bread is the right call. The caraway seeds and tangy crumb hold up under the broiler and play directly into the mustard. Regular white sandwich bread goes soggy under the same treatment; rye stays sturdy and adds flavor you cannot fake. The Dijon-mayo spread is doing double duty, giving sharp mustard punch while creating a moisture barrier that keeps the bread crisp.

Three minutes under a hot broiler is all it takes. The cheese melts, the edges of the ham curl just slightly, and the mushrooms soften without releasing too much liquid. Eat these with a fork and knife; they are loaded beyond what your hands should attempt.

Kitchen Tips

• Pat the sliced mushrooms dry with paper towels before topping. Wet mushrooms weep under the broiler and make the bread soggy.
• Watch the broiler constantly. Three minutes is just right, four minutes means burned cheese and wasted ham.
• Use good deli ham, not the paper-thin pre-packaged slices. Substantial ham stands up to the cheese and mushrooms.
• Slice the mushrooms thin. Thick slices need more time than the cheese wants.

Variations

• Swap Swiss for Gruyère, provolone, or a good Emmental for different melting personalities.
• Add a layer of sliced tomato or pickled jalapeños under the cheese for acid and heat.
• Use smoked turkey, roast beef, or turkey pastrami instead of ham for a different deli spin.