Serves 1

Ingredients

2 large slices good-quality white bread, buttered
2 oz (50 g) Gruyère, finely grated
2-3 slices smoked cooked ham, Parma ham or wafer-thin ham
½ oz (10 g) butter, melted
1 level dessertspoon finely grated Parmesan (Parmigiano Reggiano)
salt and freshly milled black pepper

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Pre-heat the grill to its highest setting.
This could not be simpler. On one slice of the buttered bread, 1__________half the grated Gruyère, then 2_________that with the slices of ham, folding them if need be to 3_____________the size of the bread. Now 4____________the rest of the Gruyère on top of the ham, 5___________, then 6____________the other slice of bread on top of that and 7____________ it down very firmly. You can at this stage 8____________the crusts, but I think they 9_____________extra crunchiness. Now 10_______________ half the melted butter on the top side of the sandwich, 11____________ it with half the Parmesan and 12____________it _______. Now 13_________the sandwich to the grill pan and 14_______________it for about 2 minutes, 2 inches (5 cm) from the heat. When it's golden brown, 15___________it ______, 16________________the other side with the remaining melted butter, 17______________the rest of the Parmesan all over and 18_______________for another 2 minutes. Then 19___________________ it from the grill, 20___________________it into quarters and eat it while it's still crunchy.
This recipe is taken from How to Cook Book One.

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