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I have passed by this recipe for Tomato, Prosciutto and Gruyere Sandwiches many times – each time thinking how wonderfully delicious it would be

I finally assembled the ingredients and prepared the sandwiches for my Mum and Aunt for lunch out on the back porch one warm and lovely day. A delightful bite in an otherwise wonderfully ordinary, uneventful day.


tomato prosciutto and gruyere sandwich

four slices of bread

2 tablespoons olive oil

1 garlic clove

1 teaspoon white wine

1/2 teaspoon kirsch

2 ounces thinly sliced prosciutto, oven roasted

1 tomato, thinly sliced


1/2 pound Gruyere cheese, thinly sliced

freshly ground black pepper

sweet paprika

Heat oven to 400F. 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 sill 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 roasted prosciutto and tomato and season lightly with salt. Top with the cheese.

Heat the broiler. Broil the sandwiches as close to the heat as possible for about 3 minutes, until the cheese is bubbling. Sprinkle with pepper and paprika and serve hot.


Recipe adapted from Food and Wine, July 2009