The Nord Grilled Cheese

4 sandwiches
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Dill Havarti on challah with ham and fresh arugula – what grilled cheese could be better than that? So many terrific flavors — herby, salty, peppery — on one buttery sandwich!

By: Meggan Hill, Culinary Hill


  • 4 tablespoons butter, softened
  • 8 slices challah bread
  • 1 pound Roth Dill Havarti cheese, shredded
  • 8 ounces deli ham
  • 1 cup arugula
  • 1/4 cup whole grain mustard


  1. Butter all 8 slices of bread on each side. In a large skillet over medium-high heat, arrange 4 slices of bread butter-side down in a single layer (work in batches, if necessary).
  2. Layer Dill Havarti, ham, arugula, and a spread of whole-grain mustard on each sandwich. Top with a second slice of bread (butter side up) and flip when the bottom is golden brown and cheese has begun to melt.
  3. Continue cooking until the second side is golden brown and cheese has melted. Transfer to a cutting board. Cut each sandwich in half, and serve.