Ham, Turkey and Swiss Open-Faced Grilled Cheese

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Recipe by Bev, Bev Cooks:


I think we can all agree that when Wisconsin Swiss cheese is melted over anything, this world is indeed good.

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Let’s talk about the art of a good melt. Because there IS an art to it. You can’t just flop some whatever of this and whatever of that on some bread and cheese and call it good. No no. You need balance! Salty meats, a tangy sauce, maybe with a hint of heat, some good Wisconsin cheese with a nice bite or creaminess to it. And the bread. Don’t skimp on the bread. Get you some good grainy bread, with lots of flecks and seeds of happiness in it. We all good so far? Perfect.

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Now let’s talk about this one. This ridiculously wonderful melt o’ glory. It’s got ham (!), turkey (!), a spicy mayo (!!), PICKLES, thinly sliced red onion (dear heavens), arugula (can’t not), and Wisconsin baby Swiss cheese. The approach is simple. Stack, stack, stack.


I’m showing you this photo because you need to know that a delightful pickle-y crunch awaits you with every bite under all that cheese. You’ll never even see it coming. Only that you will because you made these sandwiches. Never mind.

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And the spicy mayo! It’s just Sriracha sauce + mayonnaise. That’s it. I’m telling you, the sauce paired with the pickles, paired with the delicate Wisconsin baby Swiss, paired with the two meats, paired with the peppery arugula, paired with the nutty, grainy bread, paired with your tongue aaaare you kidding.


After you bake her for a few minutes, finish off with a bit of arugula! You can go two ways with these pups. You can serve them open-faced, which is aesthetically pleasing to the eye, and kind of fun for your face. Like this. (Glory be.)

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Don’t forget to enter your creative creation in the annual Grilled Cheese Recipe Showdown from the Grilled Cheese Academy. This is your chance to win $15,000 in grilled cheese glory!

Ham, Turkey and Swiss Open-Faced Grilled Cheese
By Bev, Bev Cooks
Servings: 4
2 tablespoons butter
4 slices whole grain bread
2 tablespoons mayonnaise
1 tablespoon Sriracha sauce
4 ounces thinly sliced deli turkey
4 ounces thinly sliced deli ham
2 cups (8 ounces) shredded Wisconsin baby swiss cheese, divided
1/4 cup thinly sliced red onion
4 baby dill pickles, thinly sliced
1 cup fresh baby arugula or spinach, optional
Cooking Directions:
Heat oven to 350°F. Line baking sheet with aluminum foil. Spread butter on each slice of bread; place bread butter side down on foil.
Combine mayonnaise and Sriracha sauce in a small bowl. Spread mayonnaise mixture on bread slices. Place bread slices on prepared baking sheet. Layer each with turkey, ham, half of the swiss, red onion and pickle slices. Sprinkle with remaining cheese. Bake 10-15 minutes or until cheese is melted. Garnish with arugula if desired.