You can pre assemble these little sandwiches and throw the on a very clean flat grill when your guests arrive. Make sure your hotplate isn’t too hot, because you want the cheese to melt before the outsides get too brown.
Good quality baguette, sliced a little less than 1cm thick; slices buttered.
3
Whole
Bocconcini Cheese
Sliced.
4
Piece(s)
Semi Dried Tomatoes
Finely chopped (about 2 tablespoons).
2
Slice(s)
Leg Ham
Cut to fit in baguette slices.
4
Tbsp
Gruyere Cheese
Grated.
8
Slice(s)
Haloumi Cheese
Sliced and halved crossways.
2
Tbsp
Fresh Mint
Finely chopped.
Directions
Place the bocconcini and tomato in one third of the bread- butter side out, the ham and gruyere in the next third and the haloumi and mint in the remainder – you’ll get an idea of quantities and whether you need more bread when you have your first crack at these.
Cook the sambos over LOW heat on your flat grill until the outsides are golden brown and the cheese inside is soft and gooey. Yum!
