recipe

Meat and vegetables aren’t the only things that brown—bread turns toasty and delicious through the Maillard reaction, too (especially with the help of a little mayo!).

safety
  • Uses the stovetop
  • Uses a knife
difficulty
  • Beginner
time
  • 20 minutes
yield
  • Serves 1

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Prepare Ingredients

2 (½-­inch-­thick) slices
crusty bread
1 tablespoon
mayonnaise
½ cup
shredded cheddar cheese (2 ounces)
1 slice
deli ham
4–6
pickle chips, optional

Gather Cooking Equipment

Cutting board
Butter knife
10-­inch nonstick skillet
Spatula
Small, flat saucepan lid (smaller than skillet)
Oven mitts
Chef’s knife
1
 
2 (½-­inch-­thick) slices
crusty bread
1 tablespoon
mayonnaise

Place bread slices on cutting board. Use butter knife to spread mayonnaise evenly over 1 side of each slice.

 
2
 
½ cup
shredded cheddar cheese (2 ounces)
1 slice
deli ham
4–6
pickle chips, optional

Flip 1 slice over (mayonnaise side down) and place in 10-inch nonstick skillet. Sprinkle evenly with half of cheese. Place ham and pickle chips (if using) on top of cheese. Sprinkle evenly with remaining cheese. Place second slice of bread on top (mayonnaise on the outside).

 
3
 

Heat skillet over medium heat and cook until bread is golden brown on bottom, about 4 minutes.

 
4
 

Use spatula to flip sandwich over (see photo, below). Place saucepan lid on sandwich and press down firmly, then leave lid in place (ask an adult for help, skillet will be hot).

Slide spatula completely underneath sandwich. Make sure to use a spatula large enough to hold sandwich. Carefully place fingertips on top of sandwich. Lift spatula and flip sandwich over, moving your fingers out of the way as you flip sandwich onto second side.

 
5
 

Cook until second side is golden brown and cheese is melted, 1 to 2 minutes.

 
6
 

Turn off heat. Use oven mitts to remove lid. Use spatula to transfer sandwich back to cutting board. Let cool for 2 minutes. Use chef’s knife to cut sandwich in half and serve warm.