The secret to Chris Kronner’s delectable sandwiches is the jam spiked with Pinot Noir. Kronner got the idea when he was helping Elisabeth Prueitt test jam recipes while they drank wine.
Adapted from Chris Kronner
Food & Wine
Eight 1/4-inch-thick slices of brioche
1/2 cup strawberry jam mixed with 2 tablespoons of Pinot Noir
8 thin slices of baked ham
8 thin slices of Gruyère cheese
Softened unsalted butter
Heat a large griddle. Spread 4 of the brioche slices with the jam. Top each slice of bread with 2 slices of the ham and 2 slices of the Gruyère and close the sandwiches. Lightly butter the outside of the sandwiches and fry the sandwiches over moderate heat until toasted and the cheese is melted, 2 minutes per side. Cut in half and serve right away.