A sandwich pressed-croque monsieur that boasts a crispy, grilled exterior and a creamy middle featuring ham, gruyère, tomatoes and dijon mustard. Essentially the comfy middle ground between a classic ham and cheese and a grilled cheese, here’s another sarnie recipe you can count on for a quick, light but fancy brunch.
- 8 thick slices sourdough bread (800 g)
- 1 tbsp dijon mustard
- 200 g thinly sliced prosciutto, torn
- 2 large tomatoes (440 g), sliced
- 1 cup (125 g) coarsely grated gruyère cheese
Spread four slices of bread with mustard; top with prosciutto, tomato, cheese and remaining bread.
Cook in a sandwich press until browned lightly.
TIP If you haven’t got a sandwich press, cook the sandwiches in a heated oiled large frying pan until browned both sides. You’ll need to pay attention when turning the sandwich to stop the filling falling out.