• Sliced country white bread or inverted halved French bread
• Softened butter
• Ripe Camembert cheese
• Caramelized onions: Caramelize 1 large onion per 2 sandwiches (thinly slice onions and season with ground thyme, salt and white pepper. Deglaze with a little white wine and add beef stock – use mushroom stock for vegetarian – to flavor, 1/4 cup per onion)
• Grated Comté or Gruyère cheese
• Cornichons, for garnish
• Dijon mustard, to pass at table

Butter one side of the sliced bread or cut the side of 6-inch lengths of halved and inverted French bread.


Build the sandwiches with the buttered sides out; put Camembert, onions and shredded Comté or Gruyère cheese on top of one slice of bread, then cover with another slice. Place the sandwich in skillet over medium heat, cover with foil and grill for 7-8 minutes. Turn occasionally and press as the sandwich turns golden brown. Serve with cornichons and Dijon mustard.

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