Skillet Ham and Cheese Roll-Ups with Mustard

Quick Recipe Version (TL;DR)

• Yield: 4 roll-ups (2 servings)
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes

Quick Ingredients

• 4 (8-inch) flour tortillas
• 8 thin slices deli ham (about 6 oz / 170 g)
• 4 slices Swiss or cheddar cheese (about 4 oz / 115 g)
• 2 tbsp Dijon or yellow mustard, plus extra for brushing
• 1 tbsp mayonnaise (optional)
• 1 tbsp unsalted butter
• 1 tsp neutral oil (canola or vegetable)
• Pinch black pepper (optional)
• 1 tbsp chopped fresh chives or parsley (optional, for garnish)

Do This

• 1) In a small bowl, stir together 2 tbsp mustard and 1 tbsp mayonnaise (if using).
• 2) Lay out tortillas; spread each with 1 tbsp mustard mixture, leaving a 1-inch border.
• 3) Layer 2 slices ham and 1 slice cheese on each tortilla; sprinkle with pepper if desired.
• 4) Roll each tortilla up tightly, tucking in the filling, and place seam-side down.
• 5) Heat a skillet over medium-low (about 275–300°F / 135–150°C); add butter and oil.
• 6) Add roll-ups seam-side down; cook 2–3 minutes per side, turning until golden and melty. Brush lightly with extra mustard, slice, and serve warm.

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Why You’ll Love This Recipe

• Simple, fast, and made with staple ingredients you probably already have.
• Irresistibly melty cheese and savory ham wrapped in a golden, toasty tortilla.
• Perfect as a hearty snack, light lunch, or easy late-night bite.
• Endlessly customizable with different mustards, cheeses, and add-ins.

Grocery List

• Produce: Fresh chives or parsley (optional, for garnish)
• Dairy: Sliced Swiss or cheddar cheese, unsalted butter, mayonnaise (optional)
• Pantry: Flour tortillas, deli ham, Dijon or yellow mustard, neutral oil, black pepper, salt (optional)

Full Ingredients

For the Ham-and-Cheese Roll-Ups

• 4 (8-inch) soft flour tortillas (soft-taco size)
• 8 thin slices deli ham (about 6 oz / 170 g total)
• 4 slices Swiss, cheddar, or provolone cheese (about 4 oz / 115 g)
• 2 tbsp Dijon mustard (or classic yellow mustard)
• 1 tbsp mayonnaise (optional, for extra creaminess)
• 1 tbsp unsalted butter
• 1 tsp neutral oil (canola, vegetable, or light olive oil)
• Pinch freshly ground black pepper (optional)

For Finishing & Serving

• 1–2 tsp extra mustard, for brushing or drizzling
• 1 tbsp chopped fresh chives or parsley (optional, for garnish)
• Extra mustard or dipping sauce, on the side (optional)

Step-by-Step Instructions

Step 1: Mix the Mustard Spread

In a small bowl, combine 2 tablespoons mustard and 1 tablespoon mayonnaise (if using). Stir until smooth and well blended.
This turns the mustard into a creamy, tangy spread that helps the filling stick and adds a little richness. If you prefer a sharper mustard flavor, use straight mustard without mayonnaise.

Step 2: Prep and Layer the Tortillas

Lay the 4 flour tortillas flat on your work surface. If they feel stiff, warm them briefly in the microwave (about 10–15 seconds) just until pliable; this makes rolling easier and prevents cracking.

Spread about 1 tablespoon of the mustard mixture over each tortilla, leaving about a 1-inch border around the edges. This border helps keep the filling from squeezing out when you roll.

On each tortilla, lay down 2 slices of ham in an even layer, then top with 1 slice of cheese, positioned slightly off-center so it will sit in the middle once rolled. Sprinkle with a pinch of black pepper if you like a little bite.

Step 3: Roll Them Up Tight

Starting from the edge closest to the cheese, roll each tortilla up firmly but gently, tucking the ham and cheese in as you go. Aim for a snug, even cylinder so the filling is distributed throughout and melts evenly.

Place each roll-up seam-side down on a plate or cutting board. This helps the seam “seal” a bit while you heat the skillet, so the rolls are less likely to unravel.

Step 4: Heat the Skillet

Set a medium or large nonstick or cast-iron skillet over medium-low heat (about 275–300°F / 135–150°C surface temperature if you use an infrared thermometer).
Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil.

Let the butter melt completely and start to foam slightly. Swirl the pan to coat the bottom. The small amount of oil helps prevent the butter from burning and gives a beautifully even, golden crust.

Step 5: Toast Until Golden and Melty

Place the roll-ups in the skillet seam-side down, leaving a bit of space between each. Cook for 2–3 minutes, or until the bottoms are golden brown.

Use tongs to gently roll each piece onto the next side, cooking another 1–2 minutes per side until all sides are nicely toasted and the cheese inside feels melted when you gently press with tongs.
Adjust the heat as needed; you want a slow, even browning, not rapid charring.

For extra melt, you can cover the skillet loosely with a lid during the last minute of cooking. Total time in the pan will usually be around 6–8 minutes.

Step 6: Brush with Mustard and Slice

Transfer the hot roll-ups to a cutting board and let them rest for 1–2 minutes. This short rest helps the cheese thicken slightly so it does not gush out when cut.

Lightly brush the tops with a thin layer of extra mustard (about 1–2 teaspoons total) for a glossy, tangy finish. Then slice each roll-up in half on a slight diagonal, or cut into 3–4 bite-size pieces for easier snacking.

Sprinkle with chopped chives or parsley if using, and serve immediately while hot and melty, with extra mustard on the side for dipping if you like.

Pro Tips

• Keep the heat modest: Medium-low heat gives you a deeply golden exterior while giving the cheese time to melt without burning the tortillas.
• Use melty cheese: Swiss, cheddar, provolone, or Monterey Jack melt beautifully. Avoid very crumbly cheeses unless combined with a melty one.
• Warm tortillas first: Briefly warming the tortillas makes them flexible and much less likely to crack or tear when rolling.
• Seal the seam: Place the roll-ups seam-side down in the skillet first and let them sit undisturbed for a couple of minutes so the seam sets.
• Do not overcrowd: If your skillet is small, cook in batches so each roll-up has direct contact with the pan and browns evenly.

Variations

• Spicy kick: Mix a teaspoon of hot sauce or a pinch of crushed red pepper into the mustard spread, or use spicy brown mustard. Add a few thin jalapeño slices inside the roll.
• Breakfast version: Add a thin layer of scrambled egg or a lightly cooked omelet strip with the ham and cheese. Cook gently so the egg does not overcook.
• Pickle and onion twist: Add a few very thin slices of dill pickle or red onion inside for tang and crunch, but do not overfill or rolling will be tricky.

Storage & Make-Ahead

These skillet-warmed ham-and-cheese roll-ups are best eaten fresh, when the tortillas are crisp and the cheese is gooey. However, you can prepare them ahead:

To make ahead, assemble the uncooked roll-ups, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. When ready to serve, unwrap and cook in the skillet as directed, adding 1–2 extra minutes if they are very cold from the fridge.

Leftover cooked roll-ups can be cooled completely, stored in an airtight container, and refrigerated for up to 2 days. Reheat in a dry skillet over medium-low heat for 4–5 minutes, turning occasionally, or air-fry at 350°F / 175°C for 3–4 minutes until hot and crisp again. Freezing is not recommended, as the tortillas can become tough and the texture less pleasant after thawing.

Nutrition (per serving)

Approximate values per serving (2 roll-ups), using Swiss cheese, standard deli ham, and the optional mayonnaise:

Calories: ~560 kcal
Protein: ~26 g
Fat: ~32 g
Carbohydrates: ~40 g
Fiber: ~2 g
Sodium: ~1450 mg

These numbers are estimates and will vary based on the exact brands and types of ham, cheese, tortillas, and mustard used.