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Great Gooey Grilled Cheese & Ham Sandwich On The Grill Recipe

Gooey grilled cheese sandwich halves
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We put the "grill" back in grilled cheese with this recipe for creating these ooey gooey sandwiches over live fire and smoke. This step-by-step guides includes everything you need to create the perfect grilled cheese sandwich on the grill, from selecting the right cheese to the perfect bread, and so much more.

Main Course


1 helluva sandwich
Servings: 2


Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes


  • 2 slices fresh bread
  • 1 tablespoon butter
  • 3 ounces good quality sharp cheddar
  • 2 ounces cooked ham, sliced thin (4 slices)
  • 2 pinches fresh ground black pepper
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. Slice or shred your cheese. Melt the butter and if you are going to add in garlic or smoked paprika, do it.
  • Fire up. Setup the grill for direct cooking, but keep the temp medium on a gas grill or spread the coals out in one layer so they are not touching on a charcoal grill. You can use a griddle if you wish. In this case, crank it to high.
  • Assemble. Distribute the cheese evenly on one slice of bread and lay the ham on top. Don't let things hang over the crust or the cheese will drip off and the ham will burn. Lay the other slice of bread on top and paint a thin layer of melted butter on it with a basting brush all the way to the edges. Make sure the edges are buttered so they don't burn.
  • Cook. Clean the hot grill grates on your grill well. Get all the carbon off the surface. Use a good stiff brush, pomace stone, or a scraper. If you haven't got any of these, wad up some aluminum foil and scrub the grates. Put the sandwich on the grill, buttered side down. Press it down lightly. Paint the top side with butter now. Weight it down to make a panini if you wish or cover with a metal bowl or pan and close the grill lid. But don't go far. In about two minutes, sneak a peak at the bottom. Get the bread golden brown or as dark as you like it, but don't burn it. Flip and repeat. If the edges char a bit, scrape off the char with a light touch on a serrated steak knife. As an alternative, put the sandwich in a pie iron and put it over the hot part of the grill.
    weight on grilling sandwich
  • Serve. Slice in half so the gooey insides show, and serve.


Serving: 1g | Calories: 342kcal | Carbohydrates: 15g | Protein: 19g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 787mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 7mg | Calcium: 353mg | Iron: 2mg