Lunch Sandwiches & Wraps Cold Cuts + Meat Sandwiches Ham Sandwiches Ham and Cheese, Please! 15 Ham Sandwiches to Make for Any Meal of the Day Savor a classic Cubano, Monte Cristo, Croque Monsieur, and more. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on October 27, 2023 Close Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Whichever way you slice it, ham is a terrific choice to layer onto sandwiches of all types, hot or cold. Ham's natural affinity for cheese makes it an especially great addition to America's most popular sandwich, the grilled cheese. Its salty flavor profile provides a wonderful counterpoint for sweet ingredients such as jam or fruit, like in our Peaches and Cream Sandwich. And paired with eggs — fried, scrambled, or in the custardy coating for French toast — ham is a key element in a number of delightful breakfast sandwiches. If you have ham on hand, you can't go wrong with any of these tasty sandwiches. 01 of 15 Monte Cristo Matt Taylor-Gross / Food Styling by Debbie Wee A hybrid of a ham and cheese sandwich and French toast, this breakfast and brunch sandwich is both sweet and savory, with raspberry jam and spicy mustard. Get the Recipe 02 of 15 Cubano Sandwiches Matt Taylor-Gross / Food Styling by Barrett Washburne Roast pork, ham, salami, Swiss cheese, pickles, and mustard come together for these melty griddled sandwiches. They get an extra kick of flavor from a classic Cuban mojo used as both a marinade and a sauce. Like most Cuban mojos, this one by food writer Anya von Bremzen starts with orange juice; cumin, garlic, oregano, cilantro, and red onions add complexity. Get the Recipe 03 of 15 The Oriole "Ham Sandoval" Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Nutty raclette cheese melted on toasted baguette gets piled high with rich country ham and silky mortadella studded with cinnamon and black pepper in this exquisite ham sandwich from 2017 F&W Best New Chef Noah Sandoval of Oriole in Chicago. Tangy walnut mustard aïoli, peppery arugula, and poppy-citrus dressing cut through the richness and add fresh flavor to every bite. Get the Recipe 04 of 15 Croque Monsieur Matt Taylor-Gross / Food Styling Debbie Wee Croque Monsieur (which translates to “Mister Crunchy Bite”) is one of the most iconic French bistro dishes, often served at lunch or as a snack at the bar. Thin slices of ham are topped with grated Gruyère and a rich, creamy Mornay sauce. The sauce and gooey cheese make this a knife-and-fork sandwich. Get the Recipe 05 of 15 Croque Madame Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley The French croque madame sandwich is a lesson in extravagance, made with white bread, butter, cheese, ham, Mornay sauce, and a fried egg. It's a luxurious, deeply comforting dish. Serve the sandwiches with cornichons and a green salad tossed with a bright vinaigrette to complement the richness of the sandwiches. Get the Recipe 06 of 15 Peaches and Cream Sandwich Photo by Huge Galdones / Food Styling by Christina Zerkis Tangy chevre cheese, sweet peach preserves, salty shaved ham, and fresh arugula unite in this satisfying, summery sandwich from Daisies restaurant in Chicago. Toasting the sourdough slices in bacon fat adds an extra-rich touch and gets them crisp and deliciously browned. The ham also takes a quick trip to the griddle to bathe in the fat until it's just warm and beginning to brown slightly — be careful not to dry it out. Get the Recipe 07 of 15 Ham-Jam Sandwiches Victor Protasio No summer picnic is complete without these effortless sandwiches from 2007 F&W Best New Chef Gabriel Rucker, the genius behind Portland knockouts Le Pigeon, Canard, and Little Bird Bistro. Best-quality baguettes get a thick slather of butter and goat cheese, dollops of blueberry jam, and ribbons of salty prosciutto. Get the Recipe 08 of 15 Inside-Out Grilled Ham and Cheese Sandwiches © Con Poulos The best way to improve on a great grilled cheese is to sprinkle some Parmesan on the outside of the bread. It creates a super-crisp, cheesy crust. Get the Recipe 09 of 15 Smoked Burrata Hoagie Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley This hearty sandwich is filled with creamy, smoke-infused cheese, salty prosciutto, and a piquant hoagie spread. The burrata may be smoked up to three days in advance and stored in an airtight container in the refrigerator. Get the Recipe 10 of 15 Tomato, Prosciutto, and Gruyère Sandwiches © James Merrell Chef Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling hot Gruyère with white wine and kirsch, a cherry-flavored spirit. Get the Recipe 11 of 15 Beaten Biscuit Breakfast Sandwich with Tomato Jam © Abby Hocking Chef Marcus Samuelsson makes incredible biscuits, adding a little bit of nutty brown butter to amp up the flavor. He serves them warm, spread with tangy-sweet tomato jam, fried ham, and perfectly scrambled eggs with cheddar cheese. Get the Recipe 12 of 15 Grilled Ham and Cheese with Strawberry-Red Wine Jam © Cedric Angeles The secret to burger chef Chris Kronner's delectable sandwiches is his Pinot Noir-spiked jam. Kronner got the idea when he was helping Tartine's Elisabeth Prueitt test jam recipes while they drank wine. Get the Recipe 13 of 15 Open-Face Egg and Griddled Ham Breakfast Sandwiches © Nicole Franzen Former F&W culinary director at large Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast sliders extraordinarily easy to prepare for entertaining. Get the Recipe 14 of 15 Piadina with Ricotta, Prosciutto, and Arugula © Alpha Smoot Throughout the towns of Emilia-Romagna are little food stands, where piadina (flatbread) is grilled to order and sandwiched around a variety of fillings, like cheese and prosciutto. Chef Paul Bartolotta's version is hearty and irresistible, especially when layered with milky, fresh ricotta cheese, salty prosciutto, and a vibrant arugula salad. Get the Recipe 15 of 15 Ham and Deviled Egg Breakfast Sandwiches © Christina Holmes This irresistible breakfast is a hybrid of an egg salad sandwich and an Egg McMuffin. It combines spicy, pickle-laced egg salad on a toasted English muffin with warm, smoky ham and crispy frisée. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit