Simple Spicy Ramen Ham Grilled Cheese

Notes for this Recipe

There are two things that make this sandwich better than any other ramen grilled cheese you’ve tried: the Cold Start and the Double Toast. My very first ramen grilled cheese was back in 2020 during my first-ever instant ramen challenge. My cooking skills have come a long way since then, and this “2.0” version is the result of years of testing.

1. The Cold Start Technique

I always start my buttered brioche in a cold pan. If you drop brioche into a hot pan, the outside sears instantly, but the butter doesn’t have time to actually soak into the crumb. By starting cold and bringing the heat up slowly, the butter saturates the bread as it melts. It creates a crunch that stays crispy even with the weight of the noodles.

2. Why I Toast Both Sides

Most people only toast the outside of a grilled cheese. I butter and toast both sides of the bread slices before the final assembly.

• The Structural Barrier: By toasting the side that touches the noodles, you create a “shield.” This prevents the spicy Buldak sauce from soaking into the bread and making it soggy.
• The Perfect Bite: You get a specific “crunch-soft-crunch” bite. It’s a crispy exterior, a pillowy brioche center, and a crispy interior layer holding the ramen and melted cheese.

I learned this grilled cheese technique from my friend, Noah Sims. He was on Masterchef so he may know a thing or two about food.

Ingredients

• Thick-Cut Sliced Brioche: I use brioche because of its high egg and butter content. The thickness also acts as a sturdy base for the other ingredients.
• Butter: This gives the iconic buttery taste to a grilled cheese. Beyond the flavor, it’s what gives the brioche that deep golden color once it hits the heat. I always make sure it is softened before starting. Trying to spread cold butter will tear your delicate bread, and you want an even coat for an even toast.
• Deli Ham: Searing the ham removes excess moisture so the sandwich doesn’t get soggy and adds a salty layer that bridges the flavor between the bread and the noodles.
• Cheese (American cheese, Colby Jack, Muenster): The “glue” that anchors the noodles to the bread. I like to use this three-cheese combo since they melt really well and obviously taste good with the noodles and bread.
• Samyang Buldak Ramen Noodles: The popular Korean spicy noodles (rate it here if you haven’t already). We only use about a quarter of the pack so the sandwich stays manageable. The thick noodles hold up well with the other ingredients. Here’s my guide on how to cook the Buldak noodles.

How to make the Ultimate Ramen Grilled Cheese

1. Spread your softened butter generously on both sides of each thick-cut brioche slice. You want an even coat from edge to edge.
2. Place your slices into a cold non-stick pan and turn the heat to medium.
3. Once the first side is golden brown, remove the bread and set it aside.
4. While the bread is resting, place your cheese slices onto one of the bread slices (on the toasted side). The residual heat from the bread will give the cheese a head-start on melting.

5. In that same hot pan, toss in your deli ham slices. Sear them for about 30 seconds per side until the edges are curled and slightly crispy. Remove the ham and set aside.
6. Cook the noodles per the package instructions. Again, here is my guide if you need help on properly cooking the Buldak noodles.

7. Place the slice of brioche that has the cheese back into the nonstick pan on low heat, untoasted side down. Layer in this order: noodles (about 1/4th of the prepared package), ham slices, and finally the second slice of brioche with the toasted side facing down onto the ham.
8. Once the bottom is at your desired toastiness, use a large spatula and your free hand to carefully flip the entire sandwich. Be careful not to burn yourself with this “two-handed” method.