- Slices of marble rye (or the bread of your choice)
- Comte and brie, sliced in long pieces
- A few slices Black Forest ham (or your ham of choice)
- Apple, sliced thin (I like Fuji or Granny Smith)
- Hot and sweet mustard mixed with some whole grain mustard
- Caramelized onions (optional)
- Guava jam (optional)
- Butter, as needed
- Starting with the piece of bread that will be at the bottom of the sandwich, spread with a thin layer of guava jam.
- Layer pieces of comte on the bread, followed by a slice or two of ham, then layer on the brie. Add slices of apples on top of the brie, layer on the onions afterwards.
- Take the remaining piece of bread, add mustard to taste and top the sandwich.
- Heat frying pan over medium low heat, add a small pat of butter. Place the sandwich gently down on the pan, cover with tin foil and apply pressure. (I use a heavy cast-iron flat griddle placed on top of the tin foil, followed by a weight or a filled tea kettle).
- After a few minutes, flip the sandwich. When sandwich is crisp and browned, remove, cut,, and serve with remaining apple sliced and cornichons (or, you know, pickles).