Harry’s bar sandwich

Harry’s bar sandwich

By
From
The Art Of The Larder
Serves
6
Photographer
Mike Lusmore

Harry’s Bar in Venice is a landmark restaurant and inventor of the classic peach Bellini, beef carpaccio and this sandwich, arguably one of the very best fried cheese sandwiches ever created. Mustard, Worcestershire sauce and cayenne pepper all give pep to the melted cheese. Unfried, the prepared sandwiches can be keep for a day or two if clingfilmed and kept in the fridge.

Ingredients

Quantity Ingredient
250g swiss cheese, such as gruyere, diced, at room temperature
1 egg yolk
1 tablespoon worcestershire sauce
1 teaspoon dijon mustard
A pinch cayenne pepper, or use chilli flakes
2-3 tablespoons cream, to thin the cheese mixture if needed
salt
12 slices good white bread, crusts removed
12 thin slices prosciutto, or another cured ham
olive oil, for frying

Method

  1. Put the diced cheese, egg yolk, Worcestershire sauce, mustard and cayenne in a food processor and process until smooth, thinning with a bit of cream if it is too thick to spread.
  2. Add salt to taste, then check the seasoning, adding more of any of the flavourings to suit your taste.
  3. Spread the cheese mixture over one side of each bread slice. Lay the ham over 6 of the slices, and top with the remaining 6 slices of bread, cheese-side down. Press the sandwiches together firmly.
  4. Heat a frying pan over a medium-high heat until quite hot and add a thin film of oil.
  5. Add as many sandwiches as will fit the pan and fry, turning once, until they are golden brown and crisp. Repeat with the remaining sandwiches, adding more oil to the pan as necessary.
  6. Drain on kitchen paper, then cut into pieces and serve straight away, wrapped in a paper napkin or greaseproof paper.
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