|Finely grated gruyere cheese||1 1⁄8 Cup (18 tbs) (2 Tablespoons For Sprinkling The Sandwiches)|
|Sour cream||2 Tablespoon|
|Dijon-style mustard||3⁄4 Teaspoon|
|White bread slice||8 (Home Made Type)|
|Thin cooked ham slices||4|
|Unsalted butter||1⁄4 Cup (4 tbs), softened|
In a bowl stir together 1 cup of the Gruyere, 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, sprinkle them with the remaining 2 tablespoons Gruyere, and broil them under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the Gruyere is just melted.