Grilled Honey-Glazed Brioche Melt

https://ninth.recipes/recipes/grilled-honey-glazed-brioche-melt

Ingredients

2 sliced brioche bread

3 ounces honey-glazed ham

2 ounces cheddar cheese

1 1 / 2 tablespoons salted butter

1 teaspoon dijon mustard

1 / 2 teaspoons honey

Steps

Step 1

Spread a thin, even layer of softened butter on one side of each brioche slice. This "outside" layer is what creates the golden crust.

Step 2

On the unbuttered side of one slice, spread the Dijon mustard. Layer half of your cheddar, then pile the honey ham on top. If you want it extra sweet, add a tiny drizzle of honey over the ham. Top with the remaining cheese (this "glues" the sandwich together from both sides).

Step 3

Place a non-stick skillet or griddle over medium-low heat. Do not go too hot; brioche burns easily because of its high sugar content.

Step 4

Place the sandwich in the pan. Cover with a lid for about 3–4 minutes—this traps the heat to ensure the cheddar melts thoroughly before the bread gets too dark.

Step 5

Once the bottom is a deep golden brown, flip carefully. Grill the other side (uncovered this time) for another 2–3 minutes until crispy.

Step 6

Let the sandwich sit for 60 seconds before slicing diagonally. This allows the cheese to set slightly so it doesn't all run out immediately.

Footnote

Take your ham out of the fridge 10 minutes before cooking. If the ham is ice-cold, the cheese will melt long before the meat gets warm. For an even more consistent "crunch," some chefs prefer spreading a thin layer of mayonnaise on the outside of the bread instead of butter. It has a higher smoke point and browns beautifully.

What makes this dish special?

The secret to this sandwich is the Maillard reaction paired with the high sugar content of the brioche. Because brioche is an enriched bread (made with plenty of butter and eggs), it toasts into a delicate, flaky crust that shatters when you bite into it. When the honey from the ham hits the heat, it slightly caramelizes, creating a sophisticated sweet-and-salty profile that cuts through the sharpness of the melted cheddar.