- 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.
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