Give Grilled Cheese A Protein-Packed Bite With This Nostalgic Canned Meat

Grilled cheese is often the star of any comfort meal, but even when made with interesting cheeses and high-quality bread, it's fun to zhuzh it up a bit. While there are a ton of grilled cheese variations to explore, reaching into the back of the pantry for a can of deviled ham will add a hint of nostalgia, protein, and old-school flavor to the sandwich. And it doesn't take much — just a smear will do. Unless you want more, of course.

Deviled ham dates back to at least mid-1800s New England, when the William Underwood Company launched a canned version. Apart from Underwood taming the original demonic logo down a bit over the years, the cured, minced ham spread, cooked in brown sugar and seasoned with mustard seed and turmeric, hasn't changed much. It was once the star of dinner parties in the mid-20th century, and you may have seen your grandfather spread a can's worth onto toast or crackers. The Underwood company suggests it's still a great way to upgrade eggs at breakfast by adding salt and savory notes, along with a protein boost (¼ cup has about 8 grams).

Adding it to grilled cheese is as easy as ... spreading it over the cheese before cooking. That's it. I tested this recipe out by using a heavenly grilled cheese swap: mayo instead of butter on the outside. I layered in a couple slices of Tillamook Colby Jack cheese and a thick layer of deviled ham, and that was it. I wanted to taste the ham, not any other ingredients or seasonings. I grilled each side of the bread to get a nice, dark, crispy interior and exterior, and to reach peak cheese gooeyness.

Deviled ham as a spread is less dense than say, a pâté, and far less dense than Spam. The diced bits of ham are small and the overall texture is a bit soft and mushy, but not completely smooth. Heated and softened even more, it tastes fine, but in a sandwich it squeezes out everywhere. Also, while Underwood may claim on its website that the product packs a spicy punch, in today's world of jalapeño potato chips and hot honey, canned deviled ham is, frankly, a bit bland. Imagine a slice of baloney sent through a blender.

That's all to say that this is a wonderful base ingredient for adapting and interpreting. The cheese is a good place to start. The rich, slightly fatty-tasting meat would respond well to strong, nutty cheeses like Gouda, Edam, or Asiago. Mixing in chili crisp sauce or your favorite spice is another easy upgrade. Consider smoked paprika, a barbecue spice blend, or chipotle chile powder. Mix-ins, like chopped pickles, jalapeños, pimentos, or red bell pepper will add flavor and crunch. Or layer pickle slices and pre-cooked bacon on top of the meat for true indulgence. You could also invoke an old-school sandwich by adding grated horseradish or stone-ground mustard.

When I make this again, I'll probably use less deviled ham. It's got enough flavor and texture that a little spread will bring back the memories, without the mess. As one poster on the Facebook group Jon Favreau Chefposting noted when they tried this sandwich, "My 96-year-old mom kicked it up a notch — grilled cheese sandwich with a thin layer of deviled ham inside. TRUST ME!!!"