Gruyère and Savoie ham grilled cheese

Ingredients

• 1white onion
• 1 drizzleolive oil
• 5 ml (1 teaspoon)honey
• 4 slicesbread
• 30 gbutter
• 2 slicesSavoie ham
• 80 gFrench Gruyère
• 15 ml (1 tablespoon)olive oil

Instructions

1. 1

   Slice the onion

   Finely slice the white onion.

2. 2

   Heat the pan

   Set a frying pan over a high heat and add a drizzle of olive oil.

3. 3

   Cook the onion

   Add the sliced onion and honey. Fry for about 10 minutes, until the onion is soft, adding a little water if needed.

4. 4

   Grate the cheese

   Coarsely grate the Gruyère using the large holes of a grater.

5. 5

   Butter the bread

   Butter one side of each slice of bread.

6. 6

   Fill the sandwiches

   Place the ham, cooked onions and grated Gruyère on the buttered side of two slices of bread, in that order. Add pepper, then close each sandwich with another slice, buttered side facing inwards.

7. 7

   Grill the sandwiches

   Heat a frying pan with the tablespoon of olive oil. Add the sandwiches and cook over a medium-high heat for about 2–3 minutes on each side, until they are as browned as you like.

8. 8

   Finish and serve

   Add a little fresh thyme and enjoy.

What is a Gruyère and Savoie ham grilled cheese?

It is a toasted cheese sandwich with a French Alpine-inspired filling: Savoie ham, Gruyère and soft onions. Grilled cheese is a familiar format in many places, and this version gives it a savoury mountain-cheese character.

The onions are cooked with a little honey until tender, adding sweetness to balance the salty ham and rich cheese. Grating the Gruyère helps it melt evenly inside the bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 27g protein, 44g carbs, 34g fat.

The bread and honey provide most of the carbohydrates, while butter, cheese and olive oil contribute much of the fat. Gruyère and ham supply most of the protein, with the ham and cheese also contributing sodium. Serve with a generous green salad or vegetables to balance the plate.

Choose the filling

Savoie ham: its savoury, cured flavour stands up well to the melted cheese. Arrange the slices evenly so every bite has some ham.

Gruyère: use the large holes of the grater, as directed, for shreds that melt into the filling without disappearing too quickly.

Take time with the onions

Soft onions: give them about 10 minutes in the pan with the honey, stirring as they cook. If the pan becomes dry before they are tender, add a little water.

Cool filling: let the onions lose some heat before assembling if they are very hot. This helps keep the bread easier to handle while you build the sandwiches.

Build for an even melt

Buttered sides: butter one face of every slice, then put the filling on the buttered side of two slices. Close the sandwiches with the buttered faces turned inwards, as the method specifies.

Layer order: add ham, onion and grated cheese in that order, then season with pepper. Spread the filling across the bread rather than piling it in the middle.

Get the right colour

Steady heat: cook the sandwiches over a medium-high heat for about 2–3 minutes per side. Keep an eye on the bread, since its colour can deepen before the cheese has fully melted.

Doneness cue: look for a browned, crisp exterior and cheese that is soft and melting inside. Turn carefully so the filling stays between the slices.

Serve it while hot

Fresh thyme: add a little just before eating, as the recipe suggests. The herb brings a fresh note to the rich cheese and ham.

On the side: pair the sandwiches with a green salad or a simple vegetable soup for a more rounded meal. Serve straight from the pan while the cheese is still melted.

Recipe notes & tips

• Slice the onion thinly so it softens evenly in the pan.
• Add water a little at a time if the onions begin to stick before they are tender.
• Grate the Gruyère coarsely for the texture specified in the method.
• Spread the filling evenly, keeping it away from the edges of the bread.
• Turn the sandwiches carefully with a wide spatula to keep the filling in place.
• Add the fresh thyme just before serving for a fragrant finish.

Variations

• Add mustard: spread a thin layer inside the bread for a sharper flavour.
• Use another cheese: swap in a good melting cheese if Gruyère is unavailable.
• Add mushrooms: cook sliced mushrooms until tender before assembling the sandwiches.
• Bring extra herbs: add a little chopped thyme to the onion mixture as it cooks.
• Serve with salad: add crisp leaves and a sharp dressing alongside the hot sandwich.

Common mistakes to avoid

• Rushing the onions: they may stay firm; cook them for about 10 minutes and add a little water if needed.
• Using too much filling: the sandwich can be difficult to turn; spread a modest, even layer.
• Cooking over excessive heat: the bread can brown before the cheese melts; keep the pan at medium-high and watch closely.
• Forgetting the buttered-side arrangement: follow the stated assembly so the buttered faces are inside the sandwich.
• Turning too soon: the filling may shift; let each side brown for about 2–3 minutes before flipping.

How to store

These sandwiches are best eaten hot, straight after cooking. If needed, refrigerate leftovers in an airtight container for up to 2 days and reheat in a frying pan over a low-to-medium heat until warmed through and crisp again.

Frequently asked questions