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Ingredients

Directions

  • If using bread loaf, carefully trim off and discard the top crust of the bread to make a flat surface, if necessary. Turn bread over; trim off and discard bottom crust, if necessary. Cut remaining bread loaf in half horizontally to form two 1/2-inch-thick slices.

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  • Preheat an electric sandwich press, a covered indoor grill, a grill pan or a 12-inch skillet over medium-low heat for 1 to 2 minutes.

  • If needed, snip any large pieces of chutney. Spread chutney on one side of each slice of bread. Place the Fontina cheese on half of the loaf or on 4 of the bread slices. Top with ham, pear, arugula, the Gouda cheese and the other half of bread loaf or remaining slices. Spread both sides of loaf or sandwiches evenly with butter or brush with oil. Cut loaf crosswise into four sandwiches.

  • Place sandwiches (two at a time, if necessary) in the sandwich press or indoor grill. Cover and cook for 6 to 8 minutes or until bread is toasted and cheese melts. (If using a grill pan or skillet, place sandwiches in pan. Weight sandwiches down with a heavy skillet or a pie plate containing a can of vegetables. Cook until bread is lightly toasted. Using hot pads, carefully remove top skillet. Turn sandwiches over, weight down, and cook until bread is toasted and cheese melts.) If you like, serve sandwiches with Parsnip Fries or potato chips. Makes 4 sandwiches.

Nutrition Facts

659 calories; 25 g total fat; 101 mg cholesterol; 1867 mg sodium. 78 g carbohydrates; 30 g protein;

Parsnip Fries

Ingredients

Directions

  • Peel parsnips; cut into 1/8-inch thick lengthwise slices using a mandolin slicer or cut by hand. Place parsnip slices in a large bowl of ice water; let soak for 10 minutes. Drain parsnips and thoroughly; pat dry with paper towels. In a 3-quart saucepan or an electric deep-fat fryer, heat 2 inches of vegetable or peanut oil to 375 degrees F. Fry parsnips, one-fourth at a time, about 1 to 2 minutes or until golden brown and crisp. Remove parsnips from the hot oil using a slotted spoon; drain on paper towels. Sprinkle with kosher salt. Transfer parsnips to a wire rack set on a baking sheet, arranging them in a single layer. Keep warm in a 300 degree F oven. Makes 3 cups.

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