Cheese toasted sandwich cut in half

Gruyère, prosciutto & sage toastie

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 5 mins Cook: 5 mins

Easy

Serves 1

This gruyère and prosciutto toastie is the ultimate indulgent lunch. Take ten minutes and craft this marvellous melty sandwich – don't forget the mustard

Nutrition and extra info

Nutrition: per serving

  • kcal598
  • fat38g
  • saturates22g
  • carbs35g
  • sugars2g
  • fibre2g
  • protein28g
  • salt3.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 slices of bread
  • wholegrain mustard
  • 50g grated gruyère
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 2 slices of prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 2 finely chopped sage leaves
  • butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Spread both slices of bread with the mustard. Top one slice with the cheese and prosciutto. Sprinkle the sage leaves over the other slice, then sandwich together. Butter the outsides and cook in a hot frying pan, weighed down by another heavy pan, for 2-3 mins on each side until the outside is crisp and the cheese has melted. Alternatively, cook in a sandwich toaster.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe inspiration?