Recipe information
Yield
4 servings
Ingredients
Omit
2 tablespoons of the butter (you’ll still need 2 tablespoons)
Swap
4 large, 3/4-inch-thick hand-cut slices from a loaf of semolina bread for the sandwich bread
1/2 pound prosciutto di Parma for the baked ham
3/4 pound Fontina cheese, thinly sliced, for the Gruyère
12 fresh basil leaves for the tarragon
Add
1 can artichoke hearts, drained and thinly sliced
Preparation
Prepare just as for the master recipe, #252, preheating the pan and making the white sauce. Lightly toast the bread under a hot broiler. Spread the toasted bread with the white sauce. Top the bread with layers of prosciutto, sliced artichokes, and Fontina. Melt the cheese under the broiler and serve. Swap the basil for the chopped tarragon in the salad and serve alongside the open-face sandwiches.
