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Posts Tagged ‘Sandwich’

Better late than never, right?! This is my second recipe as part of the Barefoot Bloggers and Kathy of All Food Considered chose Croque Monsieur. This sandwich looked very interesting when I first glanced at the recipe. Who doesn’t like a good “grilled” cheese sandwich and this was definitely taking it up a notch. Although I should have made this a couple of weeks ago life got in the way but yesterday’s dreary afternoon seemed like the perfect time to make a sandwich that looked so yummy,warm, and comforting. I followed the recipe exactly except for not cutting off the top edge of the crust and adding a bit more ham and we really enjoyed the results. I think I would have liked a little more mustard as it really added to the depth of flavor. This was more time consuming than a normal grilled cheese but easy to prepare and a welcome change. Enjoy!

croque monsieur

Croque Monsieur by Ina Garten

Ingredients

* 2 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* 2 cups hot milk
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Pinch nutmeg
* 12 ounces Gruyere, grated (5 cups)
* 1/2 cup freshly grated Parmesan
* 16 slices white sandwich bread, crusts removed
* Dijon mustard
* 8 ounces baked Virginia ham, sliced but not paper thin

Directions

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

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BLTEs

Well we all know that a BLT is a Bacon Lettuce, and Tomato sandwich. Now add an E to that and you get a Bacon, Lettuce, Tomato, and Extraordinary or Egg sandwich. The combination of flavors in this sandwich is wonderful and the contrast between warm and cold ingredients is refreshing. When we are looking for something simple, comforting, and fresh we turn to the BLTE. This sandwich leaves itself open to various adaptations or additions but make sure you always use fresh quality ingredients and you won’t be disappointed.

blte 2

BLTE by Me
makes 1 sandwich

2 slices of good Italian bread cut 1/2″ thick
2 slices of cooked thick cut bacon
1 fried(in butter with salt and pepper to taste) egg
1 slice of tomato
1 lettuce leaf
mayonnaise

Spread mayonnaise on both slices of bread. On one piece of bread layer lettuce, tomato, egg and bacon and cover with the other slice of bread.

Open wide and take a bite. Enjoy!!!

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