Croûte au Fromage et Jambon
An open sandwich that’s rustic, hearty, and centered around cheese - its pure comfort food. If you’ve been skiing in the Swiss Alps, you most likely enjoyed a Croûte au Fromage.
Ingredients
- 2 slices bread thick slices of rustic, sturdy bread
- 2 tablespoons white wine
- 6 ounces Raclette cheese
- 1 ounce Prosciutto ham or any other raw ham or cooked ham
- 2 eggs
Optional
- salt & pepper
- pickles or cocktail onions
Instructions
- Preheat the oven to 450 degrees F.
- Toast the bread lightly. (NOTE 1)
- Place the bread slices next to each other in a cast-iron skillet. (NOTE 2)
- Drizzle the surface of the bread slices with the white wine. (NOTE 3)
- Place slices of raw ham on the bread slices and top those with thick slices (or multiple thinner slices) of Raclette cheese. (NOTE 4)
- Place the toast in the oven and cook for about 10 minutes or until the cheese is totally melted and start running off the toast.
- Fry an egg, sunny side up.
- Remove the toast from the skillet and place on a plate and garnish. (NOTE 5)
Notes
- If you like to use garlic, rub the toast with a fresh clove of garlic.
- You can use a baking dish as well and also a baking sheet. I like to use a skillet or a baking dish as that prevents the melting cheese from running away too far away from the toast.
- I was told that in some places the toast is soaked in white wine, but I prefer to drizzle it on. Feel free to do what you like.
- If you cannot find Raclette cheese, Gruyere, Comte and/or Appenzeller are wonderful alternatives or even a combination of all mentioned. Please omit the ham, if you're a vegetarian.
- The more traditional garnishes are pickles, cocktail onions. Tomatoes, caramelized onions and sauteed mushrooms are also an option.
Nutrition
Calories: 562kcalCarbohydrates: 14gProtein: 36gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 4gSodium: 897mgFiber: 1gSugar: 2g