Cut on the diagonal, the sandwich lets melted Gruyère stretch in long threads, and beneath the ham, a thin layer of Truffle Mustard from Domaine des Terres Rouges, smooth and earthy, makes a café classic feel quietly luxurious.
Serves 4 · 20 min
- Spread 4 slices of sandwich bread thinly with the truffle mustard, then top with 4 slices of ham and 3 1/2 oz (100 g) grated Gruyère.
- Close with 4 more slices of bread and butter the outsides.
- Cook in a skillet over medium heat for 3 to 4 minutes per side, until golden and the cheese has melted.
- Cut diagonally and serve hot with a green salad.
The star of this recipe: Truffle Mustard, by Domaine des Terres Rouges.
