Ina Garten’s 2-Ingredient Sandwich Has Been My Hyperfixation Meal This Past Week

I could eat it every day.

Ever since Ina Garten published her memoir, Be Ready When the Luck Happens, I’ve been happily consuming every interview she’s done to promote it. I’ve gotten to know Ina for years through her cookbooks, TV show, and media appearances, but her memoir has given me a totally new perspective on her life. Just when I think it's impossible to love her anymore, I’m taken by her poise, grace, and wisdom.

Recently, she sat down with Wall Street Journal Magazine for its The One Sheet interview and spilled the tea on her very favorite sandwich—and her answer may surprise you. The Barefoot Contessa chose the humble grilled cheese as her sandwich of choice.

Now, this is Ina we’re talking about, so it isn’t your average white bread and American cheese version. Instead, she revealed that her favorite way to make grilled cheese is with good bakery white bread and aged Gruyère. Of course, even her sandwiches are chic!

Ina Garten’s Secret for the Best Grilled Cheese Sandwich

Upon reading this, I had a craving for a grilled cheese sandwich that I simply couldn’t ignore. I love Gruyère, but I’d never considered using it in a grilled cheese sandwich. I wanted to make Ina proud, so I put my spin on her favorite sandwich. I’ve always admired her restraint in her recipes, so I tried to keep that in mind with my sandwich. Sometimes, simple really is best.

First, I slathered some quality sourdough bread with a grainy Dijon, then layered a few slices of cured ham on top. I finished the sandwich with a very healthy pile of grated aged Gruyère. Next, I coated the outside of the bread with a little mayonnaise to prevent it from burning and encourage a deep, golden-brown crust. I griddled it with some good butter for a few minutes on each side, then placed a lid on the pan to coax the cheese to a nice, melty state.

The resulting sandwich has been my hyperfixation meal for the last week. Should I be consuming copious amounts of Gruyère and cured ham for lunch on a daily basis? No, probably not, but right now, I am living life in complete and utter grilled cheese bliss. The sandwich reminds me of a really good Croque Monsieur, without the fuss of having to make a béchamel sauce. It’s deeply savory, pleasantly salty, and balanced with a slight kick from the Dijon.

I highly encourage you to give this a try. I may never get to live out my dream of exploring the markets of Paris with Ina as my guide, but at least a girl can dream while enjoying a grilled cheese inspired by the City of Love.

How To Make Ina Garten’s Gruyère Grilled Cheese

Here’s how to make my version of Ina’s grilled cheese:

• 2 slices sourdough bread

• 2 teaspoons whole-grain Dijon mustard

• 2 slices cured ham

• 1/2 cup grated aged Gruyère cheese

• 1 teaspoon mayonnaise

• 1 tablespoon salted butter

Set the bread on a work surface. Brush one side of each slice of bread with the Dijon mustard, then add a slice of ham on top of each one. Pile the cheese on one piece of bread, then add the other on top to form a sandwich.

Carefully brush each side of the sandwich with mayonnaise.

Add the butter to a nonstick sauté pan with a tight-fitting lid. Melt the butter over medium-low heat, then add the sandwich and griddle on one side for about 2 to 3 minutes, or until golden brown. Flip the sandwich over and reduce heat to low. Cook for about 2 minutes, or until golden brown, then add the lid and cook for 1 to 2 minutes or until the cheese is melty.

Remove from heat, then cool slightly before cutting in half and enjoying.