- 3 1/2-inch slice of white farmhouse bread, crust removed, and each slice cut into 3 equal rectangles, or 9 1/4- to 1/2-inch slices of baguette
- 1 tablespoon clarified butter, plus more as needed (flavorless oil is a better substitute than melted butter)
- 4 1/2 teaspoons good quality orange marmalade (recommended: Bonne Maman)
- 3 1/2 ounces Epoisses cheese, cut into 9 rectangles (do not cut it until the last minute)
Prepare the bread. Melt the clarified butter in a small sauté pan over medium-high heat. Fry the bread, 3 pieces at a time, 1 minute one each side, until crisp and golden. Remove to a plate, and repeat with the remaining bread, adding more butter as needed.
Another less traditional, if more sensible, way to prepare the bread is to preheat the oven to 350°F. Brush both sides of 9 thin slices of baguette with flavorless oil or melted clarified butter, and arrange in a single layer on a small rimmed baking sheet. Bake until crisp and golden, about 10 to 12 minutes.
Spread each toast with 1/2 teaspoon marmalade, and top with 1 rectangle of Epoisses. Set on a platter, and serve.
You can also make this as a grilled cheese, but using 2 1/2-inch slices of farmhouse bread per person. Spread the outside of the bread with room temperature unsalted butter, and the inside with 1 tablespoon orange marmalade. Spread 2 ounces of Epoisses between the slices, and stick together. Toast in a skillet on medium-low heat for 2 to 3 minutes per side, until the outside is golden and the inside is absolutely runny. Repeat for as many sandwiches as you need.
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