- 4
Ingredients
- 1/2 cup buttermilk
- 1 eggs
- 1 Tbsp all-purpose flour
- 1/4 tsp+ ground nutmeg (I like using freshly-ground nutmeg)
- 1/4 cup (or so) sweet Dijon mustard (I used Jack Daniels’ honey dijon)
- 8 slices sourdough (or other hearty bread)
- 1 package (about 8 slices) Havarti (or dill Havarti) cheese (1/2 - 1 ounce each)
- 8 oz thinly-sliced Black Forest ham
- 12 slices Claussen dill pickle sandwich slices (found in the refrigerator aisle)
- 4 Tbsp unsalted butter, divided
- Powdered sugar
- 4 T. pineapple jam, divided
Preparation
Step 1
Whisk together buttermilk, eggs, flour, and nutmeg in a glass pie plate. Set aside.
Spread Dijon on 1 side of each bread slice. Top 4 slices of bread with 2 pieces of cheese each. Arrange ham on top of cheese (I put about 3-4 thin slices of ham on each). Top with 3 pickle slices each and remaining bread, mustard side down.
Heat 2 Tbsp butter over medium heat in a large skillet.
Dip 2 sandwiches (1 sandwich at a time) into buttermilk mixture; carefully flip and dip the other side. Remove sandwiches, allowing excess buttermilk to drip back into the bowl.
Place 2 sandwiches in the skillet, cover and cook for 3 to 5 minutes. Uncover skillet and melt 2 Tbsp butter; flip sandwiches. Place smaller skillet on sandwiches and weigh down to compress (I placed 2 unopened tomato sauce cans on top to add weight). Cook sandwiches until cheese begins to melt and the ham is heated through, about 2 to 3 minutes more. Remove the sandwiches from the pan and keep warm (I covered them with foil).
Repeat the process with the remaining buttermilk mixture, 4 Tbsp butter, and uncooked sandwiches.
Sprinkle the tops of the sandwiches with about 1/2 tsp or so of powdered sugar. Serve with 1 Tbsp each of raspberry preserves.