📝 About This Recipe
While the fried shrimp po'boy gets the glory, the hot pressed ham and cheese is a beloved staple of New Orleans corner delis and street food stalls. This version elevates the humble classic with honey-glazed Charentonneau-style ham, melted Swiss, and a signature 'debris' gravy-style mayo. Pressed until the crust is shatteringly crisp and the interior is gooey, it's a soulful taste of the French Quarter in every bite.
🥗 Ingredients
The Bread and Meat
- 2 loaves French Baguettes (12-inch long, light and airy 'Po'boy' style bread)
- 1.5 pounds Smoked Tavern Ham (shaved very thin)
- 12 slices Swiss Cheese (aged Gruyère or sharp Swiss)
- 4 tablespoons Unsalted Butter (softened)
Creole Mustard Aioli
- 1/2 cup Mayonnaise (preferably Blue Plate or Duke's)
- 2 tablespoons Creole Mustard (coarse grain like Zatarain's)
- 1 clove Garlic (grated into a paste)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Cajun Seasoning (low sodium preferred)
The 'Dressed' Toppings
- 2 cups Iceberg Lettuce (finely shredded)
- 2 large Beefsteak Tomatoes (thinly sliced)
- 1/2 cup Dill Pickle Chips (crinkle cut)
- 1 dash Hot Sauce (Louisiana style, to taste)
👨🍳 Instructions
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1
In a small bowl, whisk together the mayonnaise, Creole mustard, grated garlic, Worcestershire sauce, and Cajun seasoning. Cover and refrigerate for at least 10 minutes to let the flavors marry.
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2
Slice each baguette in half lengthwise. If the bread is very doughy, pull out a small amount of the soft center from the top half to make more room for the fillings.
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3
Generously spread the softened butter on the outside (crust side) of both the top and bottom pieces of bread. This ensures a golden, crispy finish when pressed.
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4
Spread a thick layer of the Creole Mustard Aioli on the inside of both the top and bottom bread pieces.
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5
Layer 3 slices of Swiss cheese on the bottom half of each sandwich. The cheese acts as a barrier to keep the bread from getting soggy.
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6
Pile the shaved ham high on top of the cheese. For the best texture, 'ribbon' the ham by folding it loosely rather than laying it flat; this creates air pockets that hold heat.
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7
Add another 3 slices of Swiss cheese over the ham to ensure the sandwich is glued together from both sides.
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8
Preheat a large cast-iron skillet or a panini press over medium heat. If using a skillet, you will need a second heavy skillet or a brick wrapped in foil to act as a weight.
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9
Place the sandwiches in the skillet. If they are too long, cut them in half first. Place the weight on top and press down firmly.
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10
Grill for 3-4 minutes per side, turning carefully, until the bread is deep golden brown and the cheese has visibly melted down the sides.
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11
Carefully open the hot sandwich (or wait until finished pressing) and quickly add the shredded lettuce, tomato slices, and pickles.
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12
Add a final dash of hot sauce over the tomatoes, close the sandwich, and cut diagonally. Serve immediately while the crust is still crackling.
💡 Chef's Tips
Use 'Po'boy' bread if available; it has a thinner, flakier crust than traditional sourdough baguettes. Always shave your ham paper-thin; thick slices won't achieve that signature melt-in-your-mouth texture when pressed. If you don't have a panini press, a foil-wrapped brick is the authentic New Orleans way to weight down a sandwich in a skillet. Don't skip the butter on the outside of the bread; it provides the 'fry' needed for a true street-food crunch. For an extra kick, add a spoonful of chopped pickled jalapeños or giardiniera inside the sandwich.
🍽️ Serving Suggestions
Serve with a side of Zapp's Potato Chips (Voodoo flavor is the local favorite). A cold bottle of Barq's Root Beer (it has bite!) is the traditional beverage pairing. Offer a side of warm 'debris' gravy for dipping if you want to go 'extra' New Orleans. A simple vinegar-based coleslaw helps cut through the richness of the ham and cheese. Pair with a crisp Abita Amber lager for a perfect weekend lunch.