Grilled Ham and Gruyère

  Posted on February 7, 2012  by Leslie Blythe  No comments

Jambon grillé et gruyère avec un verre de vin blanc s’il vous plaît

One of my favorite Parisian lunches in any café in Paris is a grilled ham and cheese sandwich.

Use thick slices of really good sandwich bread or baguette and thick slices of Le Gruyère . The bread should cook up crusty and toasty, and the cheese should melt and just begin to spill from the edges of the bread.

Grilled Ham and Gruyère

Serves 2

1½ Tbs unsalted melted butter
4 inch cut slices whole wheat sandwich bread
2 thick slices Gruyère
2 slices Black Forest ham

Heat a large skillet over medium heat. Brush bread on both sides with butter, then layer a slice of Le Gruyère and a slice of ham between each pair of bread slices. Place sandwiches in the skillet and cook, covered, until well browned on the bottom, about 3 minutes. Flip sandwiches and continue to cook until they are browned on the other side and the cheese is thoroughly melted and beginning to ooze out of the bread, 3 or 4 minutes more. Lower heat if bread browns too quickly.