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Dangerous Liaison




Source of Recipe


Grilled Cheese


List of Ingredients




4 slices of sour dough bread
4 slices of jambon de Paris (lightly salted cooked ham pressed into a mold and steamed)
4 veal cutlets pounded thin
2 portabella mushroom caps
4 slices of Swiss gruyere cheese
1/4 cup of shredded Gorgonzola cheese
8 sage leaves
2 tbsp of butter
4 tbsp of olive oil
1/2 glass of Bordeaux wine
salt, black pepper and lemon pepper

Recipe



Cut four 3/4 inch thick slices of sour dough bread. Season the Portabella mushroom caps with lemon pepper. In a Teflonâ coated non-stick skillet, melt the butter and roast the bread slices. Transfer the slices to a Teflon® coated non-stick oven tray. Top each toasted bread with a ham slice. In the skillet heat the olive oil and brown the veal cutlets on each side for about one minute. Sprinkle the veal with salt and pepper and lay on top of each ham slice.

Prepare a wine sauce by pouring a half glass of red wine into the skillet and reduce the juices left by the veal on medium heat for about one minute. Place the sage leaves in the wine sauce and continue stirring for about 30 seconds. Pour 1 tsp of the wine and sage sauce over the veal placing two sage leaves on each.

In the skillet, heat two tbsps of olive oil and sautée the lemon pepper seasoned Portabella caps for 3 minutes. Slice and arrange the mushroom atop of the sage leaves.

Now place the slices of Gruyere cheese on top and sprinkle the toasts with the Gorgonzola.

Put the tray with the prepared slices into a preheated oven (400 F) and bake for 5 to 7 minutes. Remove and serve. Makes 4 open-faced sandwiches.