SPICY ’NDUJA, MELTED GRUYÈRE, SILKY PROSCIUTTO, SMOKY RADICCHIO.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 sandwiches
INGREDIENTS
Sandwich
- 4 thick slices sourdough or country bread
- 120-150 g ’nduja, room temperature
- 200 g Gruyère, grated
- 4-6 thin slices prosciutto (light layer)
- 1 small head radicchio
- Extra virgin olive oil
Dressing
- 1-2 tbsp balsamic vinegar (fig or regular)
- Salt
- Freshly cracked black pepper
INSTRUCTIONS
1. Char the Radicchio
- Trim the base of the radicchio and separate the leaves.
- Char directly over a gas flame for a few seconds per side, or blister in a very hot dry pan until lightly blackened and softened.
- While still warm, toss with olive oil, balsamic vinegar, salt, and pepper. Set aside.
2. Toast the ’Nduja Side
- Spread a thin, even layer of ’nduja onto one side of two slices of bread.
- Place the bread ’nduja-side down in a pan over medium heat. Cook slowly for 4-5 minutes until the fat renders and the bread becomes deeply golden and crisp.
- Flip and reduce heat.
3. Add the Cheese
- Divide the grated Gruyère evenly over the toasted slices.
- In a separate pan, toast the remaining bread slices in olive oil until golden. Flip and add Gruyère to that side as well.
4. Melt in the Oven
- Transfer all cheese-topped slices to a 375°F (190°C) oven.
- Bake 4-6 minutes until the Gruyère is fully melted and lightly bubbling.
5. Assemble (Important Order)
- Remove from the oven.
- On the ’nduja-cheese side:
- Add the charred radicchio
- Lay a light layer of prosciutto over top (do not overload)
- Close with the remaining slice, cheese facing down. Press gently.
- Optional: return to the pan 30 seconds per side for extra seal and crunch.
6. Rest & Serve
- Wrap in parchment and let rest 1-2 minutes.
- Slice and serve immediately.
By Laurent Dagenais