Name: Hot Ham and Cheese Sandwiches with Peach Thyme Jam
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 ripe Peaches (pitted and sliced); 2 tsp. Light Brown Sugar; 3-4 fresh Thyme Sprigs (or 1/2 tsp. Dried Thyme); 2 tsp. fresh Lemon Juice; 1 tsp. Apple Cider Vinegar; 1/4 tsp. Kosher Salt (I used Diamond Crystal); 4 slices Sourdough Bread; 2-3 tbsp. Mayonnaise or Softened Unsalted Butter; 8 slices thinly sliced Deli Ham; 3/4 cup shredded Gouda Cheese; 3/4 cup shredded Havarti Cheese; 1/4 cup Peach Thyme Jam

Makes 2 sandwiches | Prep Time: 20 minutes (for the jam) / Cook Time: 10 minutes

A slightly elevated hot ham and cheese sandwich recipe with creamy Gouda and Havarti cheese, savory deli ham, and a layer of sweet peach thyme jam. It’s quick to make, wildly flavorful, and perfect for two!

There’s something magical about sweet-and-savory pairings, and this grilled ham and cheese is exactly that. The peach thyme jam brings a sweet, fruity note, while the ham and cheese adds a salty richness. depth. Together, they create a sandwich that feels both comforting and familiar, yet restaurant-level impressive.

This recipe makes two sandwiches, which is perfect for a cozy lunch for two or treating yourself to a solo lunch (or dinner) with a backup for later! These come together in about 30 minutes because we make the peach thyme jam from scratch. If you use store-bought jam, the sandwiches come together in just about 10 minutes! Feel free to double or triple the recipe if needed.

A ham and cheese sandwich cut in half and resting on a cutting board stacked. Chips and a beer are in the photo on the side.

The combination of Gouda and Havarti works beautifully: Gouda adds nutty richness, while Havarti melts into a silky, buttery blanket. Paired with savory ham and a fruity peach thyme jam, every bite is a perfect balance of creamy, salty, and sweet.

Ingredients

For the Peach Thyme Jam:

2 ripe Peaches, pitted and sliced
2 tsp. Light Brown Sugar
3-4 fresh Thyme Sprigs
2 tsp. fresh Lemon Juice
1 tsp. Apple Cider Vinegar
1/4 tsp. Kosher Salt

For the Sandwiches:

4 slices Sourdough Bread
2-3 tbsp. Mayonnaise or Softened Unsalted Butter
8 slices thinly sliced Deli Ham
3/4 cup shredded Gouda Cheese
3/4 cup shredded Havarti Cheese
1/4 cup Peach Thyme Jam

Ingredients needed to make a hot ham and cheese sandwich laid out on a marbled surface and labeled.

Ingredient Notes & FAQs

Bread: Sourdough is sturdy and crisps beautifully, but any hearty bread (like country white or multigrain) works well.
Cheese: Gouda adds a lot of flavor, while Havarti adds a rich creaminess to these sandwiches. They’re a great combo, but you can swap either for another melty cheese like cheddar, Colby Jack, Monterey Jack, Mozzarella, or Swiss cheese. Or just use all gouda or all Havarti if you’re feeling one in particular!
Ham: Classic deli-style ham (I used Black Forest) works well, and smoked ham would be great, too. Avoid sweet ham; the jam already brings the sweetness you need to balance a savory ham.
Peach Thyme Jam: I promise it’s so easy to make! You can use leftovers on toast, muffins, biscuits, or whatever you’re feeling. For a shortcut, try a store-bought jam like this Bonne Maman Apricot Preserve, or a fig jam!

This is a small batch recipe by design, but it can easily be doubled or tripled. For the best flavor and texture, make only as many sandwiches as you’ll eat right away. Leftovers are fine, but nothing beats fresh!

Directions

Step One: Make the Jam. Peel the peaches, remove the pits, then chop the peaches into 1″ pieces. In a medium saucepan over medium heat, combine the peaches, light brown sugar, thyme sprigs, lemon juice, apple cider vinegar, and salt. Cook 10–15 minutes, stirring and smashing as the peaches soften, until thick and jam-like.Note: If they seem to be cooking too quickly, turn the heat down to medium-low.

A saucepan full of peaches and fresh thyme sprigs.

A hand stirring a wooden spoon in a saucepan full of peaches.

Step Two: Combine the Cheeses. In a mixing bowl, mix the shredded gouda and havarti cheeses together until combined. Set aside.

Step Three: Build the first Sandwich Layers. Heat a large nonstick skillet over medium heat. Spread about two teaspoons of mayonnaise (or softened butter) over one side of a slice of bread. Place the bread, mayonnaise-side-down, into the hot skillet. Top with 1/4 cup of shredded cheese, two slices of deli ham, and 1 tbsp. peach thyme jam.

A piece of brad covered in shredded cheese cooking in the middle of a metal skillet.

A piece of brad covered in shredded cheese and sliced deli ham cooking in the middle of a metal skillet.

Step Four: Add more Layers. Add 1/4 cup of shredded cheese, another two slices of ham, and another tablespoon of jam. Finish with another 1/4 cup of shredded cheese.

A skillet with a slice of bread topped with ham and peach jam and shredded cheese cooking in it.

Step Four: Top with Bread and Flip. Spread mayo on another slice of bread and place it mayo-side up on the sandwich. Cook for 2–3 minutes until the bottom slice of bread is golden brown, then press down with a spatula to help the layers stick. Carefully flip the sandwich.

A hot ham and cheese sandwich toasting in a skillet.

Step Five: Finish Cooking. Cook another 2–3 minutes until the bottom bread is golden brown and crispy. Turn off the heat. (Pro tip: Cover the pan with a lid for 1–2 minutes to trap the heat and melt the cheese all the way.)

Serve. Repeat to make the second sandwich. Serve sandwiches hot and enjoy!

A hot ham and cheese sandwich cut in half and stacked with the cut sides facing the camera. Chips and a beer are in the background.

Recipe Tips & Tricks

Evenly spread mayonnaise (or softened butter) over the entire surface of each bread slice so it browns evenly.
To flip the sandwich without it falling apart, find a BIG spatula and lift the sandwich out of the pan when you’re ready to flip it. Carefully turn the pan upside down and place it on top of the sandwich (so the inside of the pan is touching the uncooked bread). Firmly hold the sandwich against the pan, then flip them back over together and set the pan back on the stovetop.

Ways to Customize this Recipe

Add a handful of arugula for a peppery flavor, and a little pop of greens.
Add some crunchy pickles, pickled jalapeños, or banana peppers for a different flavor pop!
Swap peach thyme jam for fig spread or apricot preserves (go with store-bought – then this recipe is super quick!)
Use smoked Gouda for even more flavor.
Add a spread of Dijon mustard inside the bread slices for a tangy kick. (Mustard and ham are SO good together!)

Just FYI, my entire website is packed with small batch recipes! If you’re often cooking for one or two people, feel free to sign up for my weekly newsletter. I only send one newsletter each week, but it’s packed with four small batch recipes, as well as a few tips and tricks for you.

A hot ham and cheese sandwich cooking in a stainless steel pan.

How to Store Leftovers

Wrap leftovers in foil OR place in an airtight container in the refrigerator for up to one day. Reheat in a skillet over medium-low heat for 2–3 minutes per side to make it crispy again.

More Small Batch Sandwiches

Cheesy Grilled Ham and Cheese with Balsamic Dijon Caramelized Onions (makes 2 sandwiches)
Fan Favorite Chicken Salad Croissant Sandwiches (makes 3 sandwiches)
Spicy Buffalo Chicken Wraps (makes 2 wraps)
Easy Chicken Bacon Ranch Wraps (makes 2 wraps)
REALLY easy Mediterranean Chicken “Tacos” (makes 4 “tacos”)

I love making this when I’m craving something indulgent, but not super involved. The peach thyme jam is a little unexpected, but it’s what makes this sandwich feel elevated and special. You’ll have leftover havarti and gouda cheese after making these, so you can totally use the gouda in these twice baked potatoes, the havarti in these stuffed meatball sandwiches OR these cheesy steak sandwiches, or you could use both in this creamy small batch mac and cheese!

A hot ham and cheese sandwich cut in half and stacked on a cutting board with potato chips and a beer in the background.

If you’re into just really diving in and pairing these sandwiches with adult beverages (as you SHOULD), I’d recommend a glass of dry Riesling or a light lager. For sides / soup pairings, serve these with a small bowl of roasted tomato soup, a simple side salad, or some crunchy chips! If you want to make more than two sandwiches, there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you!

If you make these sandwiches and love them, please leave a comment and / or star rating below! You can also share them on Instagram and tag me so we can connect and be *friends*! Also, if you have any questions about the ingredients or how to make them, send me an email so I can help out.

xx Sara