Recipes

Donna Hay little brioche prosciutto, mustard and cheese finger sandwiches

Sandwiches:

Ingredients

2 tablespoons dijon mustard
2 tablespoons mayonnaise
8 slices Brioche
2/3 cup finely grated gruyere cheese
2/3 cup finely grated tasty cheese
2 eggs
¼ cup milk
Sea salt and cracked black pepper
8 slices prosciutto

Method

Place the mustard and mayonnaise in a bowl and mix to combine. Spread ½ tablespoon over each slice of brioche. Mix to combine the cheeses. Top 4 slices with 1/3 cup of the cheese. Cut each sandwich in half. Place the eggs and milk in a bowl and whisk to combine. Sprinkle with sea salt and cracked black pepper. Dip the sandwiches in the beaten egg mixture. Wrap each finger with a slice of prosciutto. Heat 1 tablespoon oil in a large non-stick frying pan over a medium heat. Add the fingers and cook in batches for 2 – 3 minutes each side or until golden. Makes 8

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