Fried Cheese Sandwich Harry'S Bar

• 250g Fontina, or Gruyere, or other melting cheese
• 1 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 1 dried red chilli or 1/4 teaspoon cayenne pepper
• 1 egg yolk
• 3 tbsp double cream
• sea salt
• 12 slices sourdough bread
• 6 slices prosciutto crudo, or speck di Val d'Aosta
• olive oil

1. Cut the cheese into small dice and put into a bowl in a warm place for 30 minutes. Mix the mustard with the Worcestershire sauce, and add the chilli or cayenne and the egg yolk. Put the cheese into a food processor and add the cream. Pulse-blend for a few seconds, then stir in the mustard mixture. You should have a smooth thick sauce that will spread easily. Season with sea salt.
2. Trim the crusts off the bread and spread the cheese mixture over one side of each slice. Lay the prosciutto or speck over six slices and cover with the remaining slices, cheese side down. Press sandwiches together firmly and cut each one into three pieces.
3. Heat a large frying pan. Pour in enough oil to cover the surface. When the oil is smoking, add as many sandwiches as will fit. Fry for about 3-4 minutes, until light brown and crisp, then turn over and fry the other side. Drain on kitchen paper. Repeat until all the sandwiches are cooked.
4. Wrap each sandwich in a paper napkin and serve hot, with a glass of very cold Friulano from Specogna, made with the delicious Tocai grape, or with a fresh white peach Bellini in summer.

gruyuere, mustard, worcestershire sauce, red chilli, egg yolk, cream, salt, bread, crudo, olive oil

Taken from www.epicurious.com/recipes/member/views/fried-cheese-sandwich-harrys-bar-50049123 (may not work)