Monday, July 12, 2010


A fabulous twist on the grilled cheese sandwich, this upscale treat made famous by Swiss-born chef Daniel Humm, combines everything about a traditional grilled cheese but brings it up a notch with a little white wine, a dash of kirsch, gruyere cheese and prosciutto.

Kirsh is a cherry flavored liqueur. If you can't find it or don't want to make the investment you can leave it out or try a dash or maraschino cherry juice. This cherry flavor helps the melted Gruyere taste more like a Swiss fondue.

Preheat oven to 400 degrees


Four 1-inch thick slices of white bread
2 tbl olive oil
1 clove of garlic peeled
1 tsp dry white wine
1/2 tsp kirsch (optional)
2 oz sliced prosciutto
1 beefsteak tomato peeled and thinly sliced
1/2 lb Gruyere cheese sliced thin
fresh ground pepper

Brush the bread on both sides with the olive oil and place on baking sheet. Toast in the oven for 10-15 minutes turning once, until golden brown and crisp, but soft on the inside.
Rub each slice of toast with the garlic clove on one side. In a bowl combine white wine and kirsch and sprinkle over garlic side of toast. Top each with a slice of prosciutto and a slice of tomato and light sprinkle of salt. Then top these open face sandwiches with the sliced Gruyere...lots of it...!!!!!

Preheat the broiler and broil close to the heating element. Watch closely so the cheese gets bubbly but does not burn. Top with a shake of pepper and paprika.

These are great for a snack or cut into smaller pieces as an appetizer. They are great for lunch with a nice fresh side salad. And as always a nice glass of Chardonnay or a Pinot Gris makes the meal perfect!



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