12 thin slices of bread
6 fine slices of Gruyère cheese
6 thin slices cooked ham
truffle bits (optional)
Trim crusts from bread. Place on each of 6 slices 1 slice of cheese and 1 slice of ham. Top with remaining bread. Brown lightly on both sides in clarified meter. Serve hot, cut into squares or if desired whole. Garnish with parsley and bits of truffle, if desired.
Yield: Makes 6 large sandwiches or 24 small sandwiches.
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