My husband uses Gruyère in his scalloped potato recipe, so pairing it with ham is just over the top fabulousness! You may here this saying quite often from me, so I’m throwing this suggestion out there. “EVERYTHING IS BETTER WITH PANCETTA!” Pancetta can be sliced and pan fried similar to a Canadian Bacon and substituted for the smoked ham (obviously). I think this sandwich makes a wonderful brunch option or a late-night-hit-the-spot treat. I wonder if these freeze well?
F&W recommends a dry riesling and I’m totally on board with the pairing. I also think a Pinot Noir or Beaujolais would hold their own with this yumminess.
I think this will be on the menu for Sunday brunch and I’ll report on if it’s a family winner. Let me know if you give this a try or have a great brunch suggestion.