Gruyere Sage & Grainy Mustard on Inverted Baguette
(Chef Jason Sobocinski)


  • 1/2 of a good crusty baguette
  • 3/4 lb Gruyere or Comte cheese
  • 2 tablespoons unsalted butter
  • 4 large fresh sage leaves
  • Fresh cracked pepper


  1. Cut the baguette in half lengthwise then cut in half to make 4 slices
  2. Take the bread and turn it inside out so that the cut side is facing out.
  3. Use the outside of the bread to spread grainy mustard onto evenly.
  4. Cut the cheese into 1/8 inch slabs and form two sandwiches.
  5. Chop the sage roughly and sprinkle into the sandwiches.
  6. Grill the sandwiches in melted butter until golden brown on both sides and the cheese is nicely melted and oozing out.
  7. The inverted baguette will brown nicely and still have a great crunch!