This first course recipe can best be described as a grown up ham and cheese sandwich. With the creamy and nuttiness of the gruyere cheese, spiciness of the soppressata (Italian salami) and the flakiness of the puff pastry is sure to be a success.
Bake: 20 minutes
1 Package (2 sheets) Puff Pastry, thawed
2 tbsp Dijon mustard
10-12 pieces of Soppressata salami
6 oz Gruyere Cheese
1 Egg, beaten
Preheat oven to 450 degrees.
Lay one sheet of puff pastry over a floured surface. Spread dijon mustard over top, leaving a one inch boarder on all sides. Evenly place the soppressata salami over top of the mustard. Then sprinkle the gruyere cheese evenly over top of the soppressata.
Take the beaten egg and brush along the borders. Place the second puff pastry directly over top and seal the edges. Brush the top of the puff pastry with the beaten egg to help give it a golden brown. Place onto a baking sheet lined with parchment paper. Cut three large slits over the top to allow for steam to escape.
Place into the oven for 20-25 minutes, or until a golden brown. Take out of the oven and allow for the pastry to cool for a few minutes. Cut into squares and enjoy!