Wisconsin Grilled Gouda and Ham Sandwich

Introduction

Few things are as satisfying as a perfectly grilled sandwich, especially when it’s made with smoky Wisconsin gouda and savory ham. The Arteflame grill delivers restaurant-quality heat with its central grate reaching over 1,000°F and a solid steel flat top allowing optimal temperature zones. This grilled gouda and ham sandwich uses the heat of the griddle for even, golden crisping and gooey melted cheese inside. Ideal for a quick lunch or a gourmet grilled treat by the fire, you'll master the art of sandwich grilling with ease.

Ingredients

• 8 slices of artisan sourdough bread
• 8 oz smoked Wisconsin Gouda, sliced
• 8 oz thick-cut smoked ham (preferably spiral-cut or Virginia-style)
• 4 tbsp unsalted butter, softened
• 1 tbsp Dijon or stone-ground mustard (optional)
• Fresh cracked black pepper, to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the fire chamber of your Arteflame grill.
2. Stack hardwood firewood over the napkins and light the paper.
3. Allow the fire to build, heating the grill for about 20 minutes until the center reaches over 1,000°F and the flat top is sizzling hot.

Step 2: Prep the Sandwiches

1. Lay out 4 slices of bread on a platter or tray.
2. Evenly spread mustard on each slice, if using.
3. Top each slice with 2 oz of smoked ham and 2 oz of sliced Wisconsin gouda.
4. Season with freshly cracked pepper and add the top slice of bread.
5. Generously butter the outside of each sandwich on both sides.

Step 3: Grill the Sandwiches

1. Place the sandwiches on the Arteflame flat top cooktop, closer to the center for a deeper sear, or further out for a gentler toast.
2. Grill for 3-5 minutes per side, using a flat spatula to press gently and flip carefully.
3. Cook until each side is a rich golden brown and the cheese has melted.

Step 4: Serve

1. Remove from the grill, slice diagonally and serve immediately.
2. Let rest for 1-2 minutes before serving to avoid steam burns and allow cheese to set slightly.

Tips

• Use smoked gouda for deeper flavor—it pairs best with ham and the smoky qualities from the grill.
• Keep your butter at room temperature so it spreads easily and evenly on the bread.
• Always place sandwiches buttered side down directly on the flat top cooktop for the perfect golden finish.
• The middle area of the griddle is hotter than the outer rings—place the sandwich accordingly for your desired toastiness.
• If your ham is cold, warm it first on the flat top before building the sandwich to ensure even heating.

Variations

1. Sweet & Savory Ham Delight: Add a spread of fig jam to the mustard layer for a sweet, tangy contrast.
2. Wisconsin Triple Cheese: Combine smoked gouda, aged cheddar, and Havarti for a rich, cheesy melt.
3. Apple & Ham Crunch: Place thinly sliced granny smith apples between the ham and cheese for a tart surprise with each bite.
4. Spicy Kick Sandwich: Mix a little sriracha into your mustard or add a few sliced pickled jalapeños for heat.
5. Herb Butter Melt: Blend chopped rosemary or thyme into your butter for an aromatic, savory finish.

Best pairings

• Classic dill pickle spears or giardiniera for a crisp, acidic bite
• Roasted tomato soup grilled on the flat top in a cast iron bowl
• Crispy grilled potatoes or Arteflame-roasted sweet potato wedges
• Chilled lager, German-style pilsner, or a sparkling dry cider
• For dessert: grilled peaches or apple slices drizzled with honey and cinnamon

Conclusion

Grilling the ultimate Wisconsin smoked gouda and ham sandwich on the Arteflame brings a new level of texture and flavor. The high-heat searing locks in that smoky essence, while the flat top ensures even browning and gooey perfection inside. You’ll never look at grilled sandwiches the same way again.