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8 thick slices sourdough bread a little butter, to spread 4 tsp seed mustard 450g shaved ham 300g grated gruyère or tasty cheese 1 pear, cored and thinly sliced salt and ground black pepper
© Annabel Langbein Media
Butter bread on one side, then flip so the unbuttered side faces up. Spread with mustard and top with ham, cheese and slices of pear. Season to taste with salt and pepper and sandwich another slice of bread on top, buttered side up. Cook in a preheated frypan over medium heat until bread is golden and crispy and cheese has melted (about 5 minutes).
This recipe is from my book The Free Range Cook: Through the Seasons
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