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Smoked Ham & Gruyere Sandwich

Slices of Gruyere cheese stacked between layers of fresh smoked ham and toasted to perfection



prep 10 minutes, cook 6 minutes per sandwich, makes 2 sandwiches

  • 8 frsh basil leaves, diced
  • 2 Tbsp mayonnaise
  • 2 tsp lemon juice
  • 4 slices of potatoe bread
  • 16 to 20 thin slices smoked ham (suc as Black Forest Ham)
  • 6 slices of Gruyére cheese
  • 2 tablespoons unsalted butter
  • kettle chips

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Cooking Steps

  1. In a small bowl combine basil, mayonnaise, and lemon juice. Spread one side of each bread slice with some of the myonnaise mixture.
  2. Place two bread slices, mayonnaise side up, on a flat surface. Divide ham slices between the two bread slices. Top each with three slices of Gruyére cheese. Add remaining two bread slices, mayonnaise sides down.
  3. In a small sauté pan melt 1 1/2 teaspoons of butter over low heat. Add one sandwich; toast for 3 minutes. Turn sandwich add an additional 1 1/2 teaspoons of butter and toast for 3 minutes more. Set sandwich aside. Repeat with remaining sanwich and butter.
  4. Cut sandwiches in half diagnolly. Serve with kettle chips.


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