I made this just as directed by Chef John, and everyone loved them. They made the perfect lunch for us as we greeted out-of-town visitors. I did think that they were just a tad on the bland side, a fact that could be that I used some Honeybaked ham rather than the smoked ham called for. I am surprised that Chef didn't add a little cayenne to this, since that is present in so many of his recipes! :) I would definitely recommend this sandwich!

Really good as is, but next time maybe I'll add some hot sauce to bring it to a sharper taste.

I followed the recipe to as written...delicious!!! Couldn't find Gruyere cheese at my small town grocery store, so just used Swiss.

Just made it for my family of five last night. I just started cooking, but my father ( a very good, trained chef in my opinion) said it was restaurant quality. I TRIPLED the recipe and there was not one bit of leftovers. However, I used sharp cheddar rather than Gruyere (a Vermonters spin on it) and instead of doing individual sandwiches I hollowed out a big loaf of artisan bread and stuffed it with the cheese sauce. We cut it into sections and had it with a side of steamed broccoli in a sharp cheddar cheese sauce. Absolutely amazing. I will definitely make this dish a regular one. It's affordable, it's quick, and it's delicious.

I can't say I ever follow recipes exactly. The whole family loved these. We used wheat buns cut in half and used olive oil instead of butter. The flavor was very yummy. I used sharp cheddar since it was what I had on hand. The second time I made it with only ham and still awesome. I will try the french bread when I make again. Thanks so much Chef John.