I Made the Viral “Jam-Wich” and My Life Will Never Be the Same Again

I’m still waiting to fall out of unconditional love with grilled cheese. I thought that at some point my grown-up palate would blossom into a refined diamond, emerging from the ashes of my mayo-slathered, Kraft Single–stacked college snack. But in a tasty turn of events, it’s the grilled cheese that got the glow-up, thanks to elevated ingredients doing high kicks and jazz hands like the Radio City Rockettes.

I got the idea for my grilled cheese upgrade from Hailee Catalano’s ham and cheese “jam-wiches” on TikTok. For the record, I will make anything that involves melted cheese, toasty bread, mustard-dressed greens, and sweet berry jam. Wait…jam?!

I’m a little shook by the sheer spectacularity of this easy addition that brightens every ingredient it touches. To make her “jam-wich”—get it now?—Hailee uses a $35 Oishii strawberry-yuzu preserve, but I opted for my fanciest supermarket option: Bonne Maman limited-edition cranberry cherry, for a similar zing. “Jam-wiches” are the way, and I’m never looking back.

Still giving all the comfort-food energy but with mouthwatering texture and an umami swerve, this upscale ham and cheese totally gets that you only have a few minutes for lunch before you have to get back to adulting. And if it’s not going to be takeout, it better be good—it is.

How To Make My Ham and Cheese “Jam-Wiches”

For one sandwich, you’ll need:

• 1 small shallot, thinly sliced
• 1/4 cup minced chives
• 2 tablespoons stone-ground mustard
• 2 tablespoons rice or white wine vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• Salt and pepper to taste
• A large handful frisée or curly endive
• 2 slices sturdy artisan bread, like sourdough
• A slightly tart berry jam, like cranberry-cherry or strawberry-yuzu 
• 4 slices Gruyère, Swiss, or cheddar cheese
• 1/2 pound sliced deli ham
• 2 tablespoons salted butter

Start by preparing the dressing for the frisée. In a medium bowl, add the shallots, chives, mustard, vinegar, honey, and olive oil. Whisk, then season with salt and pepper to taste. Set the dressing aside. Don’t dress the frisée yet—it will get soggy.

For the sandwich, spread the jam on one slice of bread like you’re starring in a jelly commercial: thick and beautiful. Layer two slices of cheese onto each piece of bread, then add the ham on the bottom slice. Melt the butter in a frying pan over medium heat, and toast your sandwich for a few minutes, open-faced and covered with a lid.

To assemble, toss the frisée in the dressing. Remove the open-faced sandwich from the pan using a spatula, arrange a generous pile of greens on top of the ham, and place the remaining slice of cheesy bread on top. Give it a gentle press for safekeeping, slice it in half, and lunch is served.

Hailee wraps her toastie in parchment to enjoy by the sea, but by the time I could drive an hour to my nearest beach in Venice, California, my “jam-wich” would be sog city. Luckily, you don’t need any sand to ride those sweet, jammy waves and take your taste buds on a mini ham-and-cheese vacay.