Corned Beef And Gruyere Pan Fried Sandwich Food

CORNED BEEF AND GRUYERE PAN FRIED SANDWICH

Steps:

• Butter bread and place 4 slices buttered side down on board. Top each slice with cheese, corned beef, 1 tablespoon of chutney and 1/4 of the spinach. Season with salt and pepper. Top each with slice of remaining bread, buttered side up.
• Heat a large heavy based frying pan over low heat. Place 2 sandwiches in pan and cook for 3 - 4 minutes or until bottom is golden. Carefully turn sandwiches over and cover the pan. (covering helps cheese melt). Cook for further 3 minutes or until bases are golden.
• Repeat with remaining sandwiches. Cut sandwiches in half and serve.

PASTRAMI AND PICKLE PAN-FRIED SANDWICH

Steps:

• Place the mayonnaise and custard in a bowl and mix well to combine.
• Spread one side of each slice of bread with butter and the other side with the maonnaise mixture.
• Divide the cheese, pickle and pastrami between 4 slices of bread, ensuring the buttered side is on the outside, and sandwich with the remaining bread, once again ensuring buttered side is on the outside.
• Heat a large non stick frying pan over low heat.
• Cook the sandwiches, in batches for 3-4 minutes each side or until golden and cheese is melted.

GRILLED HAM AND GRUYERE SANDWICHES

Steps:

• Spread one side of each bread slice with the butter.
• On a clean work surface, place 4 slices buttered-side down.
• Divide the cheese and ham among those 4 slices.
• Place the remaining 4 slices of bread on top, buttered-side up.
• Heat a grill pan or a 12-inch skillet with a lid over medium heat until warm. Place the sandwiches in the skillet (in batches if necessary) and cook, covered, 3 to 5 minutes on each side, or until cheese melts and bread is golden brown.
• Cut each sandwich in half; slide in 1 or 2 tomato slices and serve hot.