• Yield : 4 servings
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  • 1 cup finely grated Gruyere plus 2 tablespoons for sprinkling the sandwiches
  • 2 tablespoons sour cream
  • 3/4 teaspoon Dijon-style mustard
  • 3/4 teaspoon kirsch
  • 8 slices homemade-type white bread
  • 4 thin slices of cooked ham
  • 1/2 stick (1/4) cup unsalted butter, softened


Step 1

In a bowl stir together 1 cup Gruyere, the sour cream, the mustard, and the kirsh and spread 1 tablespoon of the mixture evenly over each bread slice. Arrange the ham on 4 of the bread slices and top it with the remaining bread slices, spread side down. Remove the crusts with a sharp knife and spread the tops of the sandwiches lightly with 2 tablespoons of the butter. Invert the sandwiches into a large skillet, spread the remaining 2 tablespoons butter, and grill the sandwiches over moderately high heat, turning them once, for 6 to 8 minutes, or until they are golden brown on both sides. Transfer the sandwiches with a metal spatula to a baking sheet, sprinkling them with the remaining 2 tablespoons Gruyere, and broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the Gruyere is just melted.;

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