Email to Cat      

French-Style Grilled Ham & Gruyère

Source of Recipe


Fine Cooking



List of Ingredients



• 6 ounces coarsely grated Gruyère
  
• 2 tsp chopped fresh tarragon (or 1 tsp dried)
  
• 4 tsp salted butter, at room temperature
  
• 8 ¼-inch-thick slices egg bread, such as challah or brioche
  
• 2 Tbsp Dijon mustard; more for serving
  
• 4 thin slices (about ¼ pound total) Black Forest Ham
  






Instructions



1. In a small bowl, mix the cheese and tarragon. Butter all the bread slices on one side only. Put four slices, buttered sided down, on a cutting board. Distribute the cheese over the bread and top with the ham, folding the ham slices if they're large. Spread about 1½ teaspoons mustard on the unbuttered side of the remaining bread slices and set them, mustard side down, on top.
   
   
2. Heat a large nonstick pan or griddle over medium-high heat for 2 minutes. Put as many sandwiches as will fit in the pan or on the griddle without crowding, cover, and cook until the cheese has just begun to melt and the bread is golden brown, about 2 minutes.
   
   
3. Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly. Cook the sandwiches, uncovered, until the bottom is golden brown, about 1 minute. Turn them once more and press with the spatula again to re-crisp the bread, about 30 seconds. Cut in half and serve immediately, with more mustard on the side.
   
   Serves 4