Categories: Grilled Sandwich, Main Dish
Ingredients
- 6 ounces gruyere cheese, coarsely grated
- 2 teaspoons chopped fresh tarragon (or 3/4 t. dried)
- 2 tablespoons butter, at room temperature
- 8 slices egg bread (1/4 inch thick)
- 1/4 lb black forest ham, cut into 4 slices
- 2 tablespoons Dijon mustard (plus extra for serving)
Directions
-
In a small bowl, mix the cheese and tarragon together; set aside.
-
Butter one side of each bread slice; place 4 slices on a work surface buttered side down.
-
Evenly distribute cheese mixture over the 4 slices.
-
Cover the cheese with the ham, folding to fit if necessary.
-
Spread the mustard on the remaining 4 slices of bread and place them on top of the ham, mustard side down.
-
Heat a large nonstick skillet over med-high heat for 2 minutes.
-
Place the sandwiches in the skillet (do this in batches if necessary), cover and cook 2 minutes, or until the undersides are golden brown and the cheese has started to melt.
-
Turn the sandwiches over using a spatula, pressing firmly to flatten slightly.
-
Cook 1 minute or until golden brown; turn the sandwich again, press with spatula, and cook for 30 seconds or until the cheese has melted completely.
-
Serve immediately with extra mustard on the side.