Honey-Mustard Ham & Gruyère Pretzel Bun Sandwich Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Slice the pretzel buns in half and set aside. If using a whole piece of smoked ham, slice it into 8-ounce portions. Have the mustards, honey, and brown butter measured and ready.

Preheat the broiler and place a rack about 6 inches from the heat. Heat a cast-iron skillet over high heat until it is very hot, about 2 minutes. Prepare a baking sheet for broiling.

Instructions

Glaze and Sear

1. 1Mix the Glaze
   In a small bowl, whisk together the whole-grain mustard, Dijon mustard, wildflower honey, and warm brown butter until fully combined. The mixture should be smooth and slightly thick.
   Look for The glaze is glossy and emulsified, with no streaks of butter or honey.
   Tip Warm the brown butter just until melted so it blends easily with the honey.
2. 2Score the Ham
   Place the thick-cut smoked ham slices on a cutting board. Using a sharp knife, score the fat edges in a crosshatch pattern, about 1/4 inch deep. This helps the glaze penetrate and creates crispy edges.
   Look for The ham has shallow diamond cuts along the fat.
   Tip Scoring is optional but adds texture; don't cut all the way through.

The glaze should be smooth and glossy, with no streaks. The ham slices have a golden-brown, caramelized surface with slightly crispy edges.

The kitchen smells sweet and savory, with notes of honey and mustard. The ham is hot and sizzling, and the internal temperature should reach 145°F (63°C).

Assemble and Broil

3. 3Glaze and Sear the Ham
   Heat a cast-iron skillet over high heat until it reaches 400°F (204°C). Brush the ham slices generously with the honey-mustard glaze, then place them in the hot skillet. Sear for 2 minutes per side, basting with extra glaze, until caramelized and slightly charred at the edges. Let it rest for 3 minutes before slicing.
   Look for The ham is deeply golden and sticky, with caramelized spots.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use tongs to flip carefully; the glaze may bubble and splatter.
4. 4Assemble the Sandwiches
   Split the pretzel buns in half horizontally. Place the glazed ham slices on the bottom halves, folding to fit. Top each with 1 1/2 slices of Gruyère cheese, covering the ham completely.
   Look for The cheese drapes over the ham, ready to melt.
   Tip Use the top bun to press down gently before broiling.
5. 5Broil the Sandwiches
   Preheat the broiler to high. Place the assembled sandwiches on a baking sheet and broil for 90 seconds, until the Gruyère is bubbly and lightly browned in spots. Watch closely to prevent burning.
   Look for The cheese is molten and golden, and the bun edges are crisp.
   Tip If the buns brown too quickly, move the rack lower.

The sandwiches are assembled with cheese evenly covering the ham. After broiling, the cheese is bubbly and lightly browned, with a few golden spots. The buns are warm and slightly toasted on the edges. The cheese is molten and stretchy, and the ham is still hot.

Press and Serve

6. 6Press and Slice
   Carefully remove the sandwiches from the broiler. Place the top bun over the cheese and press down gently with a spatula to compact the sandwich. Transfer to a cutting board and slice in half with a serrated knife.
   Look for The cheese stretches as you slice, showing a gooey pull.
   Tip For a cleaner cut, use a serrated knife and saw gently.
7. 7Serve Immediately
   Serve the sandwiches hot, while the cheese is still stretchy and the buns are warm. Enjoy the contrast of the salty pretzel crust, sweet-tangy ham, and nutty melted Gruyère.
   Look for The cheese pulls in long strands when you lift a half.
   Tip Pair with a crisp green salad or pickles to balance the richness.

The top bun is pressed down, and the sandwich holds together when sliced. The cheese pulls in long, elastic strands, and the bun is soft with a slight chew. The sandwich is hot throughout, with the glaze and cheese well incorporated.

Common mistakes

One common mistake is using a skillet that isn’t hot enough, which causes the ham to steam rather than sear. The glaze can also burn if the heat is too high; keep the heat at medium-high and watch closely.

When broiling, the cheese can go from bubbly to burnt in seconds, so stay near the oven. Finally, don’t overload the sandwich with too much ham—it can make it difficult to eat and overpower the cheese.

How to tell it’s done

The ham is done when it reaches an internal temperature of 145°F (63°C) and the glaze is caramelized and sticky. The cheese should be fully melted and bubbly, with browned spots on the surface.

The pretzel bun should be warm and slightly crisp on the edges but still soft in the center. To test, lift a slice of cheese—it should stretch in long strands. If it doesn’t, return to the broiler for another 15 seconds.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest