Sometimes you want a substantial nibble, either before you head out in the cold, or as a mini meal at some point. If you are like us, Christmas can seem like a revolving food rota of cooking and serving meals similar to a 24-hour restaurant. This is something I pull out if we have had a huge lunch and need a supper idea (maybe served with a winter salad) or when we have had a big walk and need something hot and tasty when you get home. You can prepare them the day before and then just pan fry. I also enjoy having a chilled low key bite with a good Champagne, so I drink the Pommery Grand Cru 2006 with these."
Makes 15
1 white sourdough bread baguette (you may need two depending on the size)
- 15 slices of Truffle cheese
- 15 slices of cheddar
- 15 slices of Gruyere (or a good melting one)
- 15 slices of cooked ham
- 100g Dijon mustard
- 200g softened butter
- White truffle oil
Again this is simple. Thinly slice the baguette, you need 30 thin slices then spread one side with mustard, then layer up the three cheeses and ham. Top with another slice of bread and press. Then butter the OUTSIDE of the bread and repeat with all the ingredients.
Heat up a heavy based pan or skillet to a medium heat, then lay as many sandwiches in as possible, without overcrowding. Cook until crisp and golden brown, then flip over and cook on the other side. Keep warm in the oven on a low heat, then when all of them are cooked, cut in half and serve.
0 σχόλια