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4th of July

Grilled Brioche and Country Ham Sandwich with Tarragon Mayonnaise
Recipe from Chef Todd Gray of Equinox in Washington, D.C.


12 brioche slices, approximately 1/3" thick each
1/2 cup melted butter
2 cups gruyere cheese, grated
12 Virginia ham slices, 1/16" thick slices
1/3 cup mayonnaise
1 teaspoon whole grain mustard
1 teaspoon fresh tarragon, chopped
salt & pepper to taste

Take brioche slices and form sandwiches with ham & cheese slices. Brush sandwiches with melted butter on both sides and grill (An electric grill, outdoor grill or cast iron grill pan can be used.). Be sure to achieve a high enough heat to achieve grill marks and cheese to melt thoroughly. Remove from heat and allow sandwiches to rest. Combine mayo, mustard herbs and seasoning, mix to combine. Cut sandwiches into 1/4 and serve with Tarragon mayo on the side. Cook Well.

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