Anne’s Croûtes au Fromage
This recipe from Leelanau Cheese’s Anne Hoyt is the amped-up, eat-with-a-fork-and-knife (bien sûr) French-Swiss version of an American grilled cheese sandwich. For an attractive brunch presentation, bake in individual gratin dishes and serve topped with thin slices of prosciutto and/or a fried egg. (We tried it with a fried egg on top!)
Thank you to John and Anne Hoyt, founders of Leelanau Cheese, for the recipe! Read their story in the January 2018 issue of Traverse, Northern Michigan's Magazine!
Makes 2–4 servings