• Yield: 4 servings


8slices sandwich bread, crust removed
4tablespoons clarified butter, at room temperature
2tablespoons Dijon mustard
4ounces baked ham, thinly sliced
3cups grated Gruyere cheese (about 8 ounces)



  1. Set an oven rack 8 inches below the broiler heating element. Preheat the broiler. 
  2. Brush 4 slices of the bread on one side with half the clarified butter. Place the slices butter side down on a broiler or baking sheet. Spread half the mustard on the top side of the bread slices on the sheet, to the edge of each slice. Place 1 ounce of sliced ham on each slice. Divide 2 cups of the Gruyère cheese among the 4 slices. Spread the remaining mustard on the remaining 4 slices of bread and press down on top of the cheese, mustard side down. Brush the tops and sides of the sandwiches with the remaining butter.
  3. Broil until golden brown on top, 3 to 4 minutes, then turn over, cover the sandwiches with the remaining cheese, and continue cooking until they are crispy and golden brown, about 3 additional minutes.
Reprinted with permission from Clifford A. Wright's Hot and Cheesy (Wiley, 2012)