Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
More Gooey, Melted Sandwiches
Four 1-inch-thick slices of white bread
2 tablespoons extra-virgin olive oil
1 garlic clove
1 teaspoon dry white wine
1/2 teaspoon kirsch (optional)
2 ounces thinly sliced prosciutto
1 beefsteak tomato, peeled and thinly sliced
1/2 pound Gruyère cheese, thinly sliced
Freshly ground pepper
How to Make It
Preheat the oven to 400°. 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 still 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 prosciutto and tomato and season lightly with salt. Top with the cheese.
Preheat the broiler. Broil the sandwiches as close to the heat as possible for about 3 minutes, shifting the pan occasionally, until the cheese is bubbling. Sprinkle with pepper and paprika and serve hot.
Nutty Gruyère is great with light-bodied red wines like Pinot Noir, and Switzerland is a fine (if little-known) source for streamlined, berry-inflected Pinots. Bourgogne Rouge has a similar structure and is easier to locate.
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