In under 30 minutes, dinner was on the table with this sophisticated yet simple grilled sandwich. I upgraded this Martha Stewart recipe by using my favorite rosemary loaf from Trader Joe’s. The salted crust is to die for and added a great flavor to this sandwich. Otherwise, I didn’t change a whole lot of the recipe because you really can’t go wrong with gruyere cheese, pears, ham and baby arugula. Paired with a fresh fruit salad of bananas, raspberries, blueberries and strawberries, this was the ultimate summer dinner. YUM!
- 8 slices rustic bread (1/2 inch thick)
- 4 teaspoons extra-virgin olive oil
- 4 teaspoons Dijon mustard
- 4 ounces Gruyere cheese, very thinly sliced
- 4 ounces thinly sliced deli ham
- 2 cups baby arugula
- 1 pear, such as Anjou or Bosc, cored and thinly sliced
- Ground pepper
- Brush one side of each bread slice with oil; spread mustard on other side. Layer half the cheese on mustard side of 4 bread slices and top with ham, arugula, pear, a sprinkle of pepper, and remaining cheese. Sandwich with remaining bread slices, mustard side down.
- Heat a large skillet over medium. Working in batches if necessary, place sandwiches in skillet and weight with another skillet. Reduce heat to medium-low and cook sandwiches, pressing down firmly with skillet, until bread is golden and cheese is melted, 3 to 4 minutes per side, flipping once. Serve warm.