6oz – Gruyere cheese, coarsely grated
2 – Teaspoons chopped fresh tarragon (or ¾ teaspoon dried)
2 – tablespoons of 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
In a small bowl, mix together the cheese and tarragon. Set aside.
To Assemble :
Butter one side of each slice of bread. Place 4 slices on work surface, buttered side down. Distribute the cheese mixture evenly over the 4 slices. Cover the cheese with ham, folding it to fit, if necessary. Spread the mustard on the remaining 4 bread slices and place them on top of the ham, mustard side down.
Heat a large non stick skillet over medium high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with a spatula, and cook for 30 seconds, or until cheese has melted completely. Serve immediately with extra mustard on the side.
SANDWICH MAKER METHOD:
Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to manufacturer’s instructions.
GAS GRILL METHOD:
Brush the grill rack with oil and preheat the grill to medium high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow the directions for stovetop method. Makes 4 sandwiches