1 pack Poachers Little Ham sliced
200g Fontina or Edam cut into small cubes
250g fresh Mozzarella balls diced
350g grated Gruyere
180g grated Parmesan
8 slices of stale sourdough sliced 1.5cm thick
Extra virgin olive oil (EVOO)
Heat a sandwich press. In a small bowl mix the Fontina and Mozzarella balls. Place half the bread slices on a board – stale bread will crisp better. Scatter the Gruyere, then the Fontina and Mozzarella ball mix, followed by half the Parmesan and a slice of ham. Top with the other slices of bread and gently press.
Brush the sandwich press with EVOO, carefully transfer the assembled sandwiches and cook til golden brown, about 6-7 minutes. Sprinkle the remaining Parmesan on the top of the sandwiches, close the press lid and cook for 1 minute. Cut in half and serve.