16 slices Sliced Saucisson Sec
16 pieces Cornichons
12 oz of sliced sharp cheddar cheese
8 slices of sourdough bread
6 tablespoons of unsalted butter at room temperature
Noted: Can also be prepared with our whole, non sliced saucisson sec.
Top a slice of bread with 4 cornichons, add 4 thin slices of saucisson sec, and the sliced cheddar.
Repeat 4 times, and close the sandwiches.
Spread half of butter evenly over the top of bread slices, on each side.
On a large skillet (preferably cast iron), over medium-low heat, cook sandwiches, pressing down with a spatula to encourage melting and turning once, until cheese is melted and bread is golden brown and crisp, 5–7 minutes.
A great revisited classic. Enjoy!
Photo credit: Alex Lau