Buy all ingredients right below the recipe
Ingredients
- 4 slices sourdough bread
- 200 g Comté hard cheese AOP
- 150 g Gruyère cheese AOP
- 125 g Mozzarella Fior di Latte
- 30 g unsalted butter
- Dijon mustard to taste
- Fresh chives to taste
Preparation
- 1Preheat the oven to 180 °C.
- 2Line an oven-safe pan with baking paper, add the butter, and let it melt over low heat.
- 3Spread Dijon mustard on one side of the bread slices. Place them in the pan with the spread side facing up. If necessary, prepare the sandwiches one after another.
- 4Grate and mix all cheeses. Remove the hard rinds from the Comté and Gruyère (these can be saved for soup stock).
- 5Generously sprinkle the bread slices with the cheese mixture, allowing the cheese to slightly overhang the edges – this creates a delicious cheese crust when baked.
- 6Fry over low heat for 3–5 minutes until the cheese begins to melt. Then place the pan in the oven for approx. 2–3 minutes until the bread is golden brown and crispy.
- 7Carefully remove from the oven (caution, hot handle!). Sprinkle with chopped chives and fold the slices together to form a sandwich.
Tip
Variations: For more heartiness, add ham, crispy bacon, or tomato slices.
Sweet-Salty: A little honey or cranberry jam after baking harmonizes wonderfully with the cheeses.
Extra Crispy: Before frying, spread the outside of the bread with a mixture of butter and grated Parmesan.
Knuspr-Küche
Ein kleiner Tipp: Reiben Sie den Käse frisch – fertig geriebener Käse enthält oft Trennmittel, die das Schmelzverhalten beeinträchtigen können. Für die perfekte Kruste lassen Sie den Käse ruhig ein wenig über den Brotrand hinauslaufen!