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Recipe Summary

prep:
25 mins
cook:
6 mins
total:
31 mins
Yield:
4 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 25g; cholesterol 101mg; saturated fat 14g; carbohydrates 78g; mono fat 7g; poly fat 1g; trans fatty acid 0g; insoluble fiber 4g; sugars 22g; protein 30g; vitamin a 777.4IU; vitamin c 31.3mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 16.1mcg; vitamin b12 1mcg; sodium 1867mg; potassium 255mg; calcium 333.2mg; iron 4.3mg.
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