from the Stars and Stripes Newspaper
Friday, July 8, 1988
4 thick slices white bread, preferably French
1/2 cup butter, softened
2 thin slices smoked ham
1/2-3/4 cup grated Swiss or Gruyere Cheese
4 tablespoons heavy cream
Trim the crusts from the bread.
Melt half the butter in a frying pan.
Add the bread and fry on one side.
Place the ham on two slices of the fried bread.
Top with half the cheese mixed with enough cream to make a paste,
then cover with the other bread (not fried), to make 2 sandwiches.
Place on a buttered pan.
Dot with pieces of butter and coat tops with the rest of the grated
Run under broiler until top sides are bubbly, flecked with rich brown.
Note: Some people to this with a cheese sauce rather than the grated
cheese, after frying the sandwich in an egg batter. That's good, too!