An open-faced sandwich with melted cheese on top. It's great served with a tossed green salad. It makes a lovely lunch or brunch dish.
Provided by Vickie Parks
Categories Sandwiches
Time 30m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400°F (200°C). Cut the baguette into long slices.
- 2. Mix the garlic and olive oil, and spread on one side of each baguette slice. Lay the baguette slices on a baking dish, drizzle the olive oil on top, then splash half of the wine over the slices.
- 3. Melt the butter in a skillet, and sauté the mushrooms, shallots and garlic for 2 to 3 minutes or until the shallots are tender. Ad the cream and remaining white wine, and cook until heated through.
- 4. Arrange the ham pieces over the top of each baguette slice, then spoon the creamy mushroom mixture on top.
- 5. Sprinkle the emmental and gruyere cheese on top, then sprinkle the kirsch over the top of each baguette slice.
- 6. Place baking sheet in oven and bake for 7 to 8 minutes or until golden brown.
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