It appears that your cart is currently empty
Servings: 4
This cheesy open-face sandwich has the perfect blend of sweet and salty. Serve with mustard and cornichons on the side to cut the richness.
Ingredients
- 1 Tbs. unsalted butter; more softened for the bread
- 4 large 1/2-inch-thick slices sourdough boule, lightly toasted
- 8 slices prosciutto
- 2 firm-ripe pears, quartered, cored, and thinly sliced
- 1 Tbs. all-purpose flour
- 1/2 cup whole milk
- 1/4 cup Oktoberfest-style beer, such as Sam Adams OctoberFest
- 3 oz. Gruyère, finely grated (about 1-1/4cups)
- 1/2 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
Preparation
- Position a rack 5 to 6 inches from the broiler and heat the broiler on high.
- Butter both sides of each piece of bread and place on a large rimmed baking sheet. Lay 2 slices of prosciutto over each piece of bread and then shingle half a pear over each.
- Melt the 1 Tbs. butter in a 2-quart saucepan over medium heat. Whisking constantly, add the flour and cook until golden, about 1 minute. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the mustard, and 1/4 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.
- Spoon about 2 Tbs. of the cheese sauce over each sandwich. Sprinkle with the remaining cheese. Broil until bubbling and browned, 4 to 5 minutes. Cool briefly before serving.
0 comments