Cheese-ham sandwiches from the pan

Name: Cheese-ham sandwiches from the pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small lettuce; 1 Mini Romaine lettuce; 250 g ripened cream; 2 TABLESPOONS Milk; 1 TEASPOON Sugar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 dried tomatoes in oil; 1/2 bunch Basil; 100 g Gruyère cheese; 1 TABLESPOON medium hot mustard; 8 discs Boxed white bread (à approx. 40 g); 4 thin slices of cooked ham (approx. 20 g each); 20 g Butter

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small lettuce
1 Mini Romaine lettuce
250 g ripened cream
2 TABLESPOONS Milk
1 TEASPOON Sugar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 dried tomatoes in oil
1/2 bunch Basil
100 g Gruyère cheese
1 TABLESPOON medium hot mustard
8 discs Boxed white bread (à approx. 40 g)
4 thin slices of cooked ham (approx. 20 g each)
20 g Butter

Directions

1
Clean and wash the salad, pluck into bite-sized pieces and drain. Mix 100 g sour cream, milk, sugar and 1-2 tbsp. lemon juice thoroughly. Season to taste with salt and pepper.
2
Drain the tomatoes. Wash basil, shake dry, remove leaves except for something to garnish, pluck from stalks and chop. Grate cheese, mix with 150 g sour cream, basil and mustard, season with a little salt and pepper
3
Spread 4 slices of bread with a little cheese cream, cover each with 1 slice of ham. Spread some cheese cream on top, cover with 3 tomatoes each. Put another blob of cream on top, cover with 1 slice of bread each and press on a little
4
Melt butter in 2 large pans. Fry the bread in them for 2-3 minutes on each side until brown. Cut the breads diagonally in half, arrange them on a plate and garnish with basil. Drizzle salad with dressing, arrange in bowls and serve