- 8 thin slices challah
- 4 Tbsp. unsalted butter, room temperature
- Grainy mustard (to taste)
- 3 tsp. finely chopped rosemary leaves
- Freshly ground pepper
- 8 slices Surryano ham
- 6 ounces Gouda, grated
1. Preheat broiler. On a baking sheet, arrange bread slices in pairs. Generously spread one half of each pair with butter then mustard. Sprinkle with half of chopped rosemary and a pinch of pepper.
2. Lay 2 slices of ham on top of each, followed by half the cheese sprinkled evenly among them. Place bare slices on top to create sandwiches. Sprinkle tops with remaining cheese and rosemary.
3. Broil 1 to 2 minutes, until cheese is melted and tops are lightly browned. Serve warm.
About this recipe
Friday's bakery special: Fresh-baked challah bread. – Available at Newtown Baking in Staunton, Albemarle Baking Company and Great Harvest Bread Company in Charlottesville, and Lorraine Bakery in Lynchburg.
Surryano ham, made from pasture-raised heritage Berkshire pork that is dry-cured at the Edwards smokehouse in Surry. – Available at Feast and Foods of All Nations in Charlottesville. (To purchase a special release of peanut-fed Surryano, go to edwardsvaham.com.)
Organically grown rosemary from Shenandoah Growers in Rockingham County. – Available at Friendly City Food Co-op in Harrisonburg, Whole Foods in Charlottesville, and at Kroger and Harris Teeter.
Tangy cider-dijon mustard from Hillside Herbs in North Garden. – Available at Albemarle CiderWorks in North Garden, the Rockfish Valley Community Center market in February and March, or via email@example.com.
Creamy gouda handmade by the sisters at Our Lady of the Angels Monastery in Crozet. – Available at Feast in Charlottesville and at the monastery itself (olamonastery.org).