Ingredients:

  • 2 crusty rolls (about 170g each)
  • 8 slices of good melting cheese (such as Gruyère, Cheddar, Gouda, Emmental, or Monterey Jack), roughly 120-160g total
  • 1 liter of liquid stock (vegetable, fish, beef, or chicken; homemade or bought)
  • 2 teaspoons fresh chopped flat parsley (or dill for fish)
  • 4 teaspoons dry sherry
  • Seasonings (to taste: salt and pepper)

Instructions:

  1. Cut rolls into 8 medium to thick slices. Lightly toast them until just firm; do not brown. Chill overnight if possible.
  2. Slice cheese to match the size of the bread slices.
  3. In ovenproof soup plates, layer: 1 slice of bread, 1 slice of cheese, repeating and finishing with cheese on top.
  4. Bring your chosen stock to a gentle boil, skimming any grey foam. Season to taste and add dry sherry.
  5. Ladle the clear stock over the layered bread and cheese in each plate. Bake until the cheese is melted and bubbling, around 8-10 minutes at 200°C (400°F).
  6. Garnish with chopped parsley or dill before serving. Enjoy the delightful mixture of cheesy broth-soaked bread!