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For the Deviled Ham:
  • For the Deviled Ham:
  • 1/2 pound prosciutto cotto, coarsely chopped
  • 1 small rib celery from heart, coarsely chopped
  • 1 Fresno chili pepper, coarsely chopped
  • 1/2 small red onion, coarsely chopped
  • 2 to 3 tablespoons flat-leaf parsley tops, a small handful
  • 1 large clove garlic, grated or pasted
  • 3 tablespoons yellow mustard, such as Frenchs
  • 2 round tablespoons pickle relish
  • 2 teaspoons hot sauce, such as Franks Red Hot
  • 2 teaspoons Worcestershire sauce, such as Lea and Perrins
  • Black pepper
For the Sandwich:
  • Good quality salted butter, melted
  • 8 hand-sliced slices good quality white bread, cut 1/2-inch thick
  • 8 deli slices Swiss cheese, such as Jarlesberg


Serves: 4


For the deviled ham, pulse-process ingredients in food processor into almost-smooth, very finely chopped spread.

Liberally brush 1 side of 8 slices of bread for 4 sandwiches with the melted butter.

Build sandwiches: bread with the butter side facing down, 2 slices Swiss cheese, some deviled ham, 2 slices cheddar cheese, and another slice of bread with the buttered side out.

Grill sandwiches over medium heat on nonstick griddle pan until cheese is melted and theyre deeply golden.