Honey-Mustard Ham & Gruyère Pretzel Bun Sandwich Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use Gruyère that is aged at least 6 months—it has more moisture and melts more smoothly.

Slice the cheese yourself from a block rather than using pre-shredded, which often contains anti-caking agents that prevent smooth melting. If you want extra crispiness, lightly butter the outside of the buns before broiling.

The glaze can be made ahead and stored in the refrigerator for up to 3 days. If the mixture thickens, warm it slightly to loosen.

For a spicier kick, add a pinch of cayenne or smoked paprika to the glaze. Serve the sandwiches with a side of pickles or a simple green salad to cut the richness.

Variations

• Spicy Honey-Mustard: Add 1/2 teaspoon of cayenne pepper or a dash of hot sauce to the glaze for a spicy kick. The heat balances the sweetness of the honey and the richness of the cheese.
• Apple & Ham: Add thin slices of tart apple, such as Granny Smith, between the ham and cheese before broiling. The apple adds a crisp, juicy contrast and a touch of acidity.
• Turkey & Swiss: Substitute smoked turkey for the ham and Swiss cheese for the Gruyère. Use the same honey-mustard glaze for a lighter, but equally savory, sandwich.
• Pretzel Croissant: Use a pretzel croissant instead of a bun for a flakier, richer version. The croissant adds layers of buttery pastry that soak up the glaze and cheese beautifully.

Storage and make-ahead

Fridge

Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or under the broiler until hot and crispy.

Freezer

Wrap sandwiches tightly in foil and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a 350°F oven for 10 minutes, or until hot and the cheese is melted. For a crisper bun, toast in a skillet over medium heat.

Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or under the broiler to restore crispness. The bread may soften, but the flavors will still be delicious.

The glaze can be prepared up to 3 days ahead and refrigerated.

The ham can be glazed and seared a few hours in advance; keep it covered in the refrigerator and reheat gently before assembling. Assemble and broil just before serving for the best texture.

Serving ideas

Serve this sandwich hot, straight from the broiler, with the cheese still bubbling. It pairs wonderfully with a cold beer, a crisp green salad, or a bowl of tomato soup.

The salty pretzel bun and rich cheese are balanced by the tangy glaze, making it a satisfying meal on its own.

For a heartier meal, add a side of roasted potatoes or a simple coleslaw. The sandwich also works as a game-day snack or a casual dinner. Slice it in half to showcase the cheese pull, and serve with extra mustard or honey for dipping.

Frequently asked questions

Recipe card

Honey-Mustard Ham & Gruyère Pretzel Bun Sandwich

Prep 10 minCook 5 minTotal 15 minServes 2

Ingredients

• 2 salted pretzel buns
• 8 oz thick-cut smoked ham
• 2 tbsp whole-grain mustard
• 1 tbsp Dijon mustard
• 2 tbsp wildflower honey
• 1 tbsp brown butter, melted
• 3 slices cave-aged Gruyère cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

45 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.