Tomato, Prosciutto and Gruyère Open Faced Sandwich
Everybody loves a good grilled cheese, but this variation is a far cry from the American cheese singles on WonderBread. Daniel Humm, of Eleven Madison Park and the EMP Summer House, dresses up your brunch with his own version of this classic comfort food. This grown up broiled cheese sandwich features kirsch, a cherry flavored spirit, and a splash of white wine; giving it the vibe of a swiss fondue. This recipe makes four open faced sandwiches, in about 30 minutes.
What you’ll need:
- Four 1-inch-thick slices of white bread
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove
- 1 teaspoon dry white wine
- 1/2 teaspoon kirsch (optional)
- 2 ounces thinly sliced prosciutto
- 1 beefsteak tomato, peeled and thinly sliced
- 1/2 pound Gruyère cheese, thinly sliced
- Freshly ground pepper, sweet paprika and Salt (to taste)
How to make it:
- Preheat the oven to 400°.
- Brush the bread slices on both sides with the olive oil and transfer to a baking sheet.
- Toast for 10 to 15 minutes, turning once, until golden and crisp but still soft inside.
- Rub the toast on one side with the garlic.
- In a small bowl, combine the white wine and kirsch and sprinkle lightly over the garlic-rubbed sides of the toast.
- Top with the prosciutto and tomato and season lightly with salt. Top with the cheese.
- Preheat the broiler.
- Broil the sandwiches as close to the heat as possible for about 3 minutes, shifting the pan occasionally, until the cheese is bubbling.
- Sprinkle with pepper and paprika and serve hot.
What to Drink with it:
This recipe calls for a dry white, and since so little is used in cooking, it’s best to get a white you’d enjoy sipping as well! An Alsatian pinot blanc will be rich and delicious, and pair perfectly with the fresh but decadent gruyere cheese. Look into Marc Kreydenweiss “Kritt” Pinot Blanc at $20.95. We like to think this is what Daniel Humm would pair with his own recipe. For another option- look to Spain. Manuel Formigo’s Finca Tiera ($19.99) is a blend of treixadura , godello, and torrontés. This well balanced blend will also pair incredibly well with the bright nuttiness and richness of the meal, without being flabby.
If white wine isn’t your forte, the nuttiness of Gruyère is great with light-bodied red wines like Pinot Noir. Burgundy is earthy and mellow enough to be a perfect pairing. For a great value, look for a bourgogne, like Spencer Boudrot Bourgogne Rouge, at $24.95, or $19.95 for members.
Have you made Daniel Humm’s Gruyere Sandwich? What wine did you pair with it? For more delicious recipes, check out our blog. You can ask us any questions here (on our blog,) on Facebook or in the store. We are excited to hear from you! We also deliver locally, to East Hampton, Wainscott, Southampton, Watermill, Amagansett, Bridgehampton, Sag Harbor, and Montauk.
–Pauline Fink, Staff Writer