Grilled ham & cheese sandwiches have been a favorite for decades, but in the 1960s, folks gave them a backyard twist with a little help from foil and a fire. These Hamcheezers, as they were called, were easy to prep ahead, wrapped in foil, and grilled to melty, toasty perfection. It was a smart way to feed a group without much cleanup — ideal for summer cookouts or weeknight dinners.
This vintage version doesn’t call for a fancy press or special pan. Just hamburger buns, a savory butter-based spread, plenty of shredded ham and Swiss, and a little creativity with the skewers. Wrap them up, throw them on the grill, and in about 20 minutes, you’ve got a hot sandwich with crisp edges and a gooey center. They’re fun to serve and even better to eat.
Grilled ham & cheese sandwiches: Hot ‘n hearty Hamcheezers (1966)
Great cookout idea! Hamcheezers grilled in Reynolds Wrap… no wonder more women buy Reynolds Wrap than all other foils combined.
Grilled ham & cheese sandwich skewers
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients
- 8 split hamburger buns
- 2 packages (3-ounce size) sliced spiral ham, finely-shredded
- 1/2 pound shredded Swiss cheese
- Reynolds Wrap (aluminum foil)
For spread, combine:
- 1/2 soft butter or margarine
- 1 teaspoon mustard, dry or prepared
- 1 tablespoon chopped green onion or chives
- 1 tablespoon chopped parsley
- 1 small clove garlic, minced
Instructions
- First, line your grill with foil. Then spread sauce on buns. Toss ham and cheese together and divide between the 8 buns. Press halves of buns together and then cut each into quarters.
- Thread onto skewers with halves of cherry tomatoes between. Wrap each in foil, double-folding edges. Grill over hot fire for about 20 minutes, or about 25 to 30 minutes in a moderate (375 F) oven.
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