The bread itself has a fine texture and is filled with Swiss and Blue cheeses. It's delicious on it's own and if you are going to grill it, you should make sure the filling lives up to that standard.
To keep the quality outstanding, we grated a light coating of an aged cheddar onto both slices of the sandwich then thinly sliced some of Stillman's Farm, Cherokee purple heirloom tomatoes and piled those on each piece of bread. Finally, we added some shreds of Jamón Serrano to each pile.
To gild our masterpiece, we melted the fat from the jamon and added some butter before we began grilling the sandwiches in a hot skillet. Porky flavor carressed the bread inside and out.
Shredding the ham made sure we would get a bit in each bite. Sometimes when we've left thinly sliced meat whole, the slice has pulled out of all that gooey, grilled, goodness in the first bite. The shredding process also left the stripes of fat that inspired us to melt them with the butter.
The first bite put us in celebration mode so we cracked open a split of champagne to enjoy with our toasties! It seemed to fit with Pain D'Avignon's heritage!
Keep Bread Fresh By Cutting From the Middle (featuring Pain D'Avignon's cheese bread)
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Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino
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