Greyerzer Kaeseschnitten: Baked Open-Faced Gruyere Toasts
Kaeseschnitten are a popular casual food in all parts of Switzerland but come into their own in cheese producing areas. The one pictured is a menu offering at Eva and Christian Chassot’s restaurant at La Maison du Gruyere, in Pringy, next to the village of Gruyeres. The restaurant also houses a show dairy and a fun gift shop for visitors, but the menu’s cheese specialties are its stars.
Makes 4 individual open-faced sandwiches
8 medium 1/2-inch thick slices crusty peasant bread, preferably with some whole what content
2 tablespoons white wine
1 tablespoon mild mustard, optional
8 ounces Swiss Gruyere, rind trimmed and thinly sliced
4 individual gratin dishes, buttered
Pickled onions and cornichons for serving
- Set a rack about 3 to 4 inches from the element and preheat the broiler.
- Arrange the bread in the gratin dishes and sprinkle with the wine. Spread with the optional mustard.
- Arrange the cheese slices to cover and overlap the bread slightly.
- When ready to serve, set the gratin dishes under the broiler until the cheese is melted, bubbling, and slightly browned.
- Serve immediately with pickles and halved cherry tomatoes if you wish.