Pressed Sandwiches
Martha and Sarah Carey make delicious pressed sandwiches with ham, Gruyere cheese, and pears.
Pressed Ham and Pear Sandwiches
Watch the Video
Pressed Sandwiches
Martha and Sarah Carey make delicious pressed sandwiches with ham, Gruyere...
Watch the Video
Pressed Sandwiches
Martha and Sarah Carey make delicious pressed sandwiches with ham, Gruyere...
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Everyday Food, October 2011
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Makes 4
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Ingredients
- 8 slices rustic bread (1/2 inch thick)
- 4 teaspoons extra-virgin olive oil
- 4 teaspoons Dijon mustard
- 4 ounces Gruyere cheese, very thinly sliced
- 4 ounces thinly sliced deli ham
- 2 cups baby arugula
- 1 pear, such as Anjou or Bosc, cored and thinly sliced
- Ground pepper
Directions
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Brush one side of each bread slice with oil; spread mustard on other side. Layer half the cheese on mustard side of 4 bread slices and top with ham, arugula, pear, a sprinkle of pepper, and remaining cheese. Sandwich with remaining bread slices, mustard side down.
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Heat a large skillet over medium. Working in batches if necessary, place sandwiches in skillet and weight with another skillet. Reduce heat to medium-low and cook sandwiches, pressing down firmly with skillet, until bread is golden and cheese is melted, 3 to 4 minutes per side, flipping once. Serve warm.
Cook's Note
Fontina cheese and sliced turkey are another good combo to try in this sandwich.
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