Ingredients:
Twelve 1/2-inch thick slices Brioche
8 to 10 ounces thinly sliced Gruyère (Keller suggests Roth Käse reserve Gruyère )
6 tablespoons unsalted butter, at room temperature
Sweet potato chips
DIRECTIONS:
Preheat your oven to 350°.Lay 6 slices of bread on your work surface and divide the cheese among them. Top with the remaining pieces of bread. Heat a skillet over medium heat. Add 2 tablespoons butter and cook to brown the butter. Add half the sandwiches and cook until browned on the first side, about 1-1/2 minutes.
Flip the sandwiches and cook on the other side for another 30 to 45 seconds. Place on a sheet pan and spread 1 teaspoon of butter over the top of each sandwich. Repeat with the other sandwiches. Put the baking sheet in the oven for 2-5 minutes.
Serves 6.
Note: Keller suggest cutting the crusts off just before serving. I thought that would make a cheesy mess, so I cut the crusts off before I put them in the frying pan.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
