- 150g Gruyère AOP
- 500g beef carpaccio
- teriyaki sauce
- vegetable oil
- 8 wooden skewers
Cut the Gruyère AOP into 10cm x 2cm sticks.
Skewer them and then roll them in the beef carpaccio.
Heat a frying pan with a splash of olive oil over a high heat.
Brown the skewers for 2 to 3 minutes on each side.
Pour the teriyaki sauce over the top and cook them for a further 3 to 4 minutes. The cheese should be completely melted.