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According to Miro Popić, Venezuelan journalist and commentator specialized in gastronomy, the recipe is believed to be created in December 1905 by Gustavo Ramella, owner of a bakery located in Caracas. Apparently the original bread was filled only with ham. Other recognized bakeries started making the bread and added new ingredients.
1 loaf of rustic bread, such as pane Pugliese or Italian, cut into 1 1/2-inch thick slices - You want to use a wider bread here, not a thin loaf of bread ½ lb ham, thinly sliced 8 oz Gruyère ...
Want to make Ham and Gruyere Stuffed French Toast? Learn the ingredients and steps to follow to properly make the the best Ham and Gruyere Stuffed French Toast? recipe for your family and friends.
If the saucepan is ovenproof (if not, transfer to an earthenware soup tureen), place the bread slices on top, sprinkle with Gruyère and then drizzle the remaining butter, melted, over the cheese. Bake in a hot oven for 15 minutes or until bubbling and golden.
*To make beer bread croutons: Heat oven to 400 degrees F. Cut leftover or day-old beer bread into 1-inch cubes and place on a rimmed baking sheet. Drizzle lightly with olive oil, then sprinkle a little salt and pepper on top; toss to coat.
Want to make Gruyere-Rosemary Beer Bread? Learn the ingredients and steps to follow to properly make the the best Gruyere-Rosemary Beer Bread? recipe for your family and friends.
Jambon – a ham and cheese pastry popular in Ireland. [8] Jambon-beurre – a very popular French ham sandwich made of a baguette sliced open, spread with butter, and filled with slices of ham. [9] Pan de jamón – a typical Venezuelan Christmas bread, filled with ham, fried bacon, raisins and green olives. [10]
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