- 8 thick slices sourdough bread (800g)
- 1 tablespoon dijon mustard
- 200 grams (6½ ounces) thinly sliced prosciutto, torn
- 2 large tomatoes (440g), sliced
- 1 cup (125g) coarsely grated gruyère cheese
- 1Spread four slices of bread with mustard; top with prosciutto, tomato, cheese and remaining bread.
- 2Cook in a sandwich press until browned lightly.
If you haven't got a sandwich press, cook the sandwiches in a heated oiled large frying pan until browned both sides. You'll need to pay attention when turning the sandwich to stop the filling falling out.
The Latest from Australian Women's Weekly Food
- The-night-before Christmas ice-cream cakeYesterday 11:50pm
- Lemon meringue sliceYesterday 1:00pm
- Hash brownsYesterday 1:00pm
- CassataYesterday 1:00pm
- How to make the perfect Christmas puddingYesterday 1:58am
- Julie Goodwin shares her chocolate trifle recipeNov 20, 2019
- Melting momentsNov 20, 2019
- Best ever Christmas fruit cake recipeNov 20, 2019
- Fresh apricot jamNov 20, 2019
- Super-moist rich fruit cakeNov 20, 2019
- Spiced Christmas biscuitsNov 20, 2019
- Moist Christmas cakeNov 20, 2019
- Brandy custardNov 20, 2019
- Classic trifleNov 20, 2019
- Curried prawnsNov 20, 2019