Prep 15 mins
Cook 6 mins
A memorable grilled cheese sandwich.
- 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)
- 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.