Recipe: Ham, Gruyere, and Focaccia Sandwiches (broiled)

HAM, GRUYERE, AND FOCACCIA SAMMIES

"This sandwich always gets my mouth watering: beautiful salty ham sliced super thin, layered on with lots of love, then goosed up with some briny cornichon relish and spicy Dijon mustard, all squished and bound together with melty, cheesy wonderfulness. THAT'S a great sandwich. It makes me smile just thinking about it."

1⁄2 cup cornichons, coarsely chopped
1⁄4 cup Dijon mustard
1⁄4 cup mayonnaise
1⁄2 recipe Focaccia,* cut into 3 x 5-inch rectangles, each rectangle cut in half equatorially through the bready middle (you should have 4 rectangles, each with a top and bottom)
1⁄2 pound Gruyere cheese, sliced
1⁄2 pound ham, thinly sliced

Preheat the broiler.

In a small bowl, combine the cornichons, Dijon mustard, and mayo. Spread the inside of each piece of the focaccia with the cornichon mixture. Be sure each piece is evenly coated.

Lay 2 pieces of Gruyere on each piece of focaccia. Transfer to a baking sheet and place under the broiler. Cook until the cheese gets really nice and melty, 4 to 5 minutes total.

Remove from the broiler and crinkle 2 pieces of ham on the bottom half of each piece of foccacia in a fluffy, even layer. Return the sammies to the broiler for another minute, or until the ham is warm but not crusty.

Remove the sammies from the oven, place the tops on the bottoms, and press firmly to secure. Cut in half on the bias and serve hot.

*ANNE-NOTATION: My homemade focaccia is perfect for this, but of course pick your battles. Store-bought is okay.

Makes 4 servings
Source: Own Your Kitchen by Anne Burrell