Broiled ham and Gruyère with apples from How to Cook Everything Fast: A Better Way to Cook Great Food (page 150) by Mark Bittman

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Notes about this recipe

  • sldoug on March 03, 2016

    Made these in a pan but loved the idea of keeping them warm in a 200 degree oven. That really upped the crispness, which was awesome. Unfortunately, I had a hard time getting the cheese to melt when pressed up against cold ham and cold apple slices, and once the apple slices warmed up, they lost their sweetness, which was really important to the balance of the sandwich. The potential was there; maybe next time I'd slip the apples in after the sandwiches were done?

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