Can be prepared in 45 minutes or less.

Ingredients

　　1 cup finely grated Gruyère plus 2 tablespoons for sprinkling the sandwiches

　　2 tablespoons sour cream

　　3/4 teaspoon Dijon-style mustard

　　3/4 teaspoon kirsch

　　8 slices of homemade-type white bread

　　4 thin slices of cooked ham

　　1/2 stick (1/4 cup) unsalted butter, softened

　　In a bowl stir together 1 cup Gruyère, the sour cream, the mustard, and the kirsch and spread 1 tablespoon of the mixture evenly over each bread slice. Arrange the ham on 4 of the bread slices and top it with the remaining bread slices, spread side down. Remove the crusts with a sharp knife and spread the tops of the sandwiches lightly with 2 tablespoons of the butter. Invert the sandwiches into a large skillet, spread the tops with the remaining 2 tablespoons butter, and grill the sandwiches over moderately high heat, turning them once, for 6 to 8 minutes, or until they are golden brown on both sides. Transfer the sandwiches with a metal spatula to a baking sheet, sprinkling them with the remaining 2 tablespoons Gruyère, and broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the Gruyère is just melted.