Perfect for on the go, these Ham and Cheese Pressed Sandwiches are loaded with goodness and pressed to perfection!
This post is sponsored by the Build a Better Sandwich promotion at Publix. The opinions and text are all mine.
Without a doubt, sandwiches are one of my favorite things to make and eat. With endless variations, they never have to be boring. These ham and cheese pressed sandwiches with Dijon sauce are perfect for on-the-go lunches, school, work, or picnics.
These are not the same as Paninis. They’re served cold or at room temperature after being pressed for a minimum of two hours. Something magical happens during that time. The flavors meld together wonderfully, transforming the sandwich into something special. Trust me, you’re going to want to press all of your sandwiches forever and ever!
Publix can help you build a better sandwich!
I pack lunch for my husband Five days a week, so I’m always looking for ways to keep him from getting bored. Publix helps with that. Having lived in Florida for most of my life, I grew up shopping at Publix. In fact, my uncle retired from Publix and used to bring us in the store after hours and let us pick out one treat. I may have told you guys that before. It’s one of my favorite memories of him ♥
The Publix bakery is a goldmine for delicious, high-quality meats and cheeses, tasty treats, and an impressive selection of freshly baked bread. In fact. It’s my go-to when I need sourdough, ciabatta, or baguettes.
From 3/14/20–3/27/2, the “Build a Better Sandwich” promotion can help you save on the ingredients for this recipe.
Head over to the Get the Savings page or pick up the Extra Savings flyer in the store for more information on the promotion.
Build a Better Sandwich promotion at Publix:
- $1 off any Publix Bakery item ($1+ in value) when you buy ONE Cheez-it Snap’d
- $1 off any Publix Bakery item ($1+ in value) when you buy ONE Maille Dijon or Old Style Mustard
- $.50 off any Publix Bakery item ($0.50+ in value) when you buy ONE I Can’t Believe It’s Not Butter!
- $1.75 off any Publix Bakery item ($1.75+ in value) when you buy ONE Hellmann’s Mayonnaise
- Borden Singles are 2 for $5.
- Land O’ Frost Premium Sliced Meat 16oz is $4.99 per package.
What you need for this recipe:
- Sourdough bread from Publix bakery.
- Land O’ Frost Premium Sliced Meat
- Borden Sharp Singles
- Maille Dijon Mustard
- Hellmann’s Mayonnaise
- Thinly sliced red onion
Because the Publix bakery is the best, they will slice your bread for FREE. This is a huge timesaver and ensures uniform slices!
How to make ham and cheese pressed sandwiches:
1. Lay two large pieces of plastic wrap on the counter, and place two slices of sourdough on each piece. Assembling each sandwich on a piece of plastic wrap means you don’t have to move it when you’re ready to wrap.
2. Make the Dijon sauce, taste, and adjust the salt to your liking.
3. Spread a thin layer of sauce on each piece of bread. On two slices of the bread, layer the ingredients in this order: ham -> red onion -> arugula -> cheese -> ham. The ham is sliced very thin, so I used three on each piece but use more or less to your preference.
4. Lay the piece of bread that has no ingredients on top, mustard side down.
5. Wrap each sandwich tightly in plastic wrap and arrange side-by-side on the baking sheet.
6. Place another baking sheet on top, and add a little weight. This can be a heavy pot, books, or canned goods.
7. Place the entire pan in the refrigerator for 2-4 hours.
8. Remove the sandwiches from the refrigerator, carefully unwrap each one, and serve soft or toasted.
To toast, get a non-stick skillet hot over high heat, brush a thin layer of olive oil in the pan, and toast quickly on each side. The pan should be super hot, so it should take no more than 60 seconds to get some color on each side. You don’t want the inside to get too warm – unless you want it that way. In that case, if you want melty cheese, toast for longer on a lower heat.
If serving them untoasted, I like to let them sit out for about an hour to take the chill off.
This makes two sandwiches with extra sauce. The recipe can be easily doubled.
For lunch on-the-go, wrap them in parchment paper and secure it with a piece of tape or twine – if you’re feeling fancy!
The variations are endless! Change up the meat, cheese, and veggies to keep it interesting. Avoid wet ingredients like tomatoes.
For a fancier presentation trim off the crusts, and slice into long, thin sandwiches. These are perfect for parties! (Don’t waste the crusts! Toast them up for croutons or breadcrumbs)
Tips for making pressed sandwiches:
- Spread the sauce sparingly to avoid soggy bread.
- Use gentle weight – don’t smash the bread.
- For a cleaner cut, use a serrated knife to cut the sandwiches.
- Pat dry any wet ingredients. Less moisture equals a better sandwich.
- Use the right bread. Anything too flimsy will get mushy.
Serve this with:
- No-Cook Homemade Ketchup
- Pasta Salad with Bacon & Tomatoes
- Broccoli Slaw with Apples & Blue Cheese
- Ice Cream with Homemade Magic Shell
Did you try this recipe?
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HAM AND CHEESE PRESSED SANDWICHES WITH DIJON SAUCE
- 4 slices Publix sourdough bread sliced 1/2" thick
- 12 slices Land O' Frost Premium Sliced Meat
- 4 slices Borden Sharp Singles
- Thinly Sliced Red onion optional
- 1/2 cup Hellmann’s Mayonnaise
- 1-2 tbsp Maille Dijon mustard
- 1 tbsp full-fat sour cream
- 1 Scallion top part, thinly sliced
- 1/8 tsp black pepper
- Lay two large pieces of plastic wrap on the counter to assemble the sandwiches on.
- Make the Dijon sauce. Taste and adjust to your liking.
- Spread a thin layer of sauce on each piece of bread. On three slices of the bread, layer the ingredients in this order: ham -> red onion -> arugula -> cheese -> ham.
- Lay the piece of bread that has no ingredients on top, mustard side down.
- Wrap each sandwich tightly in plastic wrap and arrange side-by-side on the baking sheet.
- Place another baking sheet on top of the sandwiches, and add a little weight. This can be a heavy pot or some canned goods as shown.
- Place the entire pan in the refrigerator for 2-4 hours.
- Remove the sandwiches from the refrigerator, carefully unwrap each one, and serve soft or toasted.