Crispy Pressed Ham and Swiss Sandwich with Seasoned Potato Wedges

This pressed sandwich is a golden-crusted masterpiece, featuring crispy bread, molten Swiss cheese, smoky mustard tang and dill pickle crunch. Served with seasoned potato wedges and a creamy special sauce, it’s the ultimate comfort meal.

Perfect for a quick weeknight dinner or a satisfying lunch, this recipe transforms simple ingredients into a restaurant-quality dish. The combination of textures and flavors will make it a family favorite.

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

8 ounce Smoked Deli HamView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch wedges. Halve baguettes lengthwise.
2. Place potatoes on a baking sheet and toss with a large drizzle of oil, Fry Seasoning, salt and pepper. Roast on top rack until golden brown, 20-25 minutes.
3. Lay baguette halves on a clean work surface. Spread cut sides of bottom halves with mustard; top with half the cheese and as much ham as you like. Top with pickles and remaining cheese. Close to form sandwiches. Melt 2 tablespoons butter and a drizzle of oil in a large pan over medium-high heat. Add sandwiches and cook, pressing down with a spatula, until bread is toasted and cheese has melted, 2-3 minutes per side.
4. In a small bowl, combine mayonnaise and ketchup to make special sauce. Halve sandwiches. Divide sandwiches and potato wedges between plates. Serve with special sauce on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any crusty bread like ciabatta or sourdough works well.

Can I make the special sauce ahead of time?

Absolutely! The sauce can be made up to a day in advance and stored in the refrigerator.

What can I substitute for Fry Seasoning?

A blend of paprika, garlic powder, onion powder, salt and pepper makes a good substitute.