Customizable Griddled Ham and Swiss Sandwiches with Crispy Potato Wedges

There’s something special about a sandwich bar where everyone can build their own perfect bite. These griddled ham and Swiss sandwiches start with tangy sourdough bread, layered with smoky deli ham, nutty Swiss cheese and your choice of crunchy pickles, creamy mayonnaise or sharp Dijon mustard. Pan-toasted until golden and melty, they’re an irresistible dinner that pleases every palate.

Alongside the sandwiches, we roast potato wedges seasoned with a special fry seasoning until crispy and golden. A quick Dijonnaise dipping sauce ties everything together, adding a tangy, creamy finish. Whether you’re feeding a crowd or just want a fun, interactive meal, this sandwich bar is sure to become a favorite.

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Smoked Deli HamView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

6 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 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 potatoes. Cut into ½-inch-thick wedges.
2. 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, 20-25 minutes.
3. Meanwhile, place mayonnaise and mustard in separate serving bowls (reserve some for the Dijonnaise in step 5). Arrange family style along with sourdough, ham, Swiss and pickle for everyone to build their own sandwiches. (You’ll cook the sandwiches in the next step!)
4. Heat a drizzle of olive oil and 1 tablespoon butter in a large pan over medium heat. Carefully add sandwiches (for 4 servings, work in batches if needed; wipe out pan and add more oil and butter between batches). Cook, pressing gently with a spatula or heavy-bottomed pan, until cheese melts and bread is golden, 2-4 minutes per side (add another drizzle of oil when flipping). Lower heat and cover if browning too quickly.
5. In a small bowl, combine remaining mayonnaise with remaining mustard to make Dijonnaise.
6. Halve sandwiches on a diagonal. Divide sandwiches, potato wedges and any remaining pickle between plates. Serve with Dijonnaise on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute sourdough with any sturdy bread like ciabatta, rye or whole wheat. Just ensure it can hold up to griddling without falling apart.

How do I prevent the sandwiches from burning?

Cook over medium heat and press gently. If they brown too quickly, lower the heat and cover the pan with a lid to allow the cheese to melt without burning the bread.

Can I make the potato wedges ahead of time?

Yes, you can roast the wedges up to 2 hours in advance. Reheat them in a 400°F oven for 5-7 minutes until crispy before serving.