Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.
Thursday to Sunday, 2 and 3 course lunch from 11.45am
Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm
02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >
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.
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