Nick Malgieri
Nick Malgieri

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

  1. Set a rack about 3 to 4 inches from the element and preheat the broiler.
  2. Arrange the bread in the gratin dishes and sprinkle with the wine. Spread with the optional mustard.
  3. Arrange the cheese slices to cover and overlap the bread slightly.
  4. When ready to serve, set the gratin dishes under the broiler until the cheese is melted, bubbling, and slightly browned.
  5. Serve immediately with pickles and halved cherry tomatoes if you wish.