for 8 portions
½ cup unsalted butter (115 g), softened
¼ cup French Dijon mustard (60 g)
1 Italian bread
16 oz. monterey jack cheese (455 g)
12 oz. deli ham (340 g)
5 oz (140 g) Gruyère cheese, grated
chopped fresh parsley for garnish
Preheat the oven to 375°F (190°C).
In a small bowl, combine the French Dijon mustard and softened butter.
Using a serrated knife, cut ¾ inch (2 cm) slices into the bread without cutting all the way through so that the bottom of the bread remains intact (like a Hasselback potato).
Using about half of the mixture, brush with dijon butter between each slice of bread. Reserve the rest of the butter for later.
Stack a slice of ham on top of a slice of cheese, fold the stack in half and wedge it between each slice of bread so that the cheese is against the bread. Repeat with the remaining cheese and ham slices.
Brush the remaining dijon butter on the bread and cover with grated Gruyère cheese.
Wrap the bread in aluminum foil. Bake for 15 minutes, then unwrap the foil and bake for an additional 5 minutes. Remove from oven, garnish with chopped parsley and serve immediately.