I love this sandwich because of its tastes and textures. Light, airy brioche toasted, creamy tangy aioli, salty hams, and crispy gruyere cheese. As for variations, I will say the sandwich is just as tasty with any good hearty bread (e.g. Pain au Levain) or sour baguette. And if you are not up for making aioli, a good quality mustard can be subsituted. —dhaderle
olive oil, extra virgin
garlic clove, minced
1/2 - 1
lemon, fresh sqeezed juice
brioche, sliced for sandwich (approx. 1/2")
ham, thinly sliced (deli or black forest)
proscuitto, thinly sliced (Parma, San Daniele, or Spanish variety Jambon Serrano)
gruyere cheese, sliced thin with vegetable peeler or cheese slicer
Gruyere crisps: Heat oven to 350 degrees. Place sliced cheese on baking sheet lined with parchment paper. Bake for 12-15 minutes, until lightly brown. Remove from oven and let cool.
Aioli: I use a cuisinart food processer to make the aioli, but you could also whisk this by hand in a medium size bowl. Separate the egg yolk, discard egg white. Place the egg yolk in the cuisinart with a splash of water. Pulse until smooth.
With the cuisinart on, slowly stream / drizzle olive oils into the egg yolk. Adding the oil too fast will not allow the mixture to emulsify / thicken properly. Once the olive oils have been incorporated it should resemble a thick mayonnaise.
Pulse in the salt and garlic. Pulse lemon juice a little at a time. Vary the amount of lemon juice to get the correct consistency. Add enough lemon juice to thin the aioli to be spreadable, but not a soupy liquid.
Sandwich: Toast brioche to lightly browned. Remove gruyere crisps by lifting up the parchment and pushing upwards. They will likely break into pieces which is fine (feel free to snack on a some too as you will have extra!). Spread a generous amount of aioli on both pieces of brioche. On one brioche side, add sliced ham, proscuitto, and gruyere crisps, alternating each component. Top with red onions and second brioche side. Serve sandwich halved.