Ingredients:

  • 4 slices thick-cut Brioche or Sourdough bread
  • 30g salted butter, softened
  • 5g garlic powder
  • 150g Black Forest ham, thinly shaved
  • 100g sharp white cheddar cheese, freshly grated
  • 15ml Dijon mustard
  • 20g thinly sliced pickles or jalapeños

Instructions:

  1. Mix the 30g of softened salted butter with 5g of garlic powder in a small bowl until it is completely smooth and pale yellow.
  2. Spread the garlic butter generously on one side of all 4 slices of bread, all the way to the very edges.
  3. Flip two slices over so the buttered side is down, and spread 15ml of Dijon mustard on the unbuttered side.
  4. Divide the 150g of shaved Black Forest ham between the two mustard topped slices, folding the meat rather than laying it flat.
  5. Pile 100g of freshly grated sharp white cheddar on top of the ham, then distribute the 20g of pickles or jalapeños evenly.
  6. Place the remaining two bread slices on top, buttered side facing OUT.
  7. Preheat your pie iron over the fire for 2 minutes until a drop of water sizzles and dances on the surface.
  8. Place the sandwich into the hot iron and latch it shut. If the bread is thick, you may need to press down firmly.
  9. Cook over medium hot coals for about 3 to 4 minutes per side. Flip the iron every 2 minutes for even heating.
  10. Carefully open the iron after 8 minutes total. Cook until the bread is deep mahogany and the cheese is oozing from the sides.