Friday, January 25, 2008

Croque Monsieur

This sandwich is a favorite of mine. The recipe from Bon Appetit has upgraded it a bit with nutmeg, which you should try to use, it really tastes great with it. But if you don't have it, you can just skip it.

When you are making the sauce, if you don't want to have lumps make sure that the milk is warm. Warm it up before using, but do not boil it. And you can always strain the sauce.

Watch the sandwich while broiling, 2 minutes can be too much.

Some potato chips, some greens with tomatoes and white wine, and you are set:) Enjoy...


CROQUE-MONSIEUR

Ingredients:
2 tablespoons butter
2 tablespoons all purpose flour
1 cup whole milk
Pinch of ground nutmeg
1 bay leaf
4 slices firm white sandwich bread
4 ounces thinly sliced Black Forest ham
4 ounces sliced Gruyère cheese
1 tablespoon melted butter
1/4 cup grated Gruyère cheese
2 teaspoons chopped fresh chives

Directions:
Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Add nutmeg and bay leaf. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper.

Preheat broiler. Place 2 bread slices on work surface. Top each with half of ham and sliced Gruyère. Top with remaining bread. Heat heavy large skillet over low heat.

Brush sandwiches with 1 tablespoon melted butter. Add to skillet and cook until deep golden brown, about 2 minutes per side. Transfer to small baking sheet. Spoon sauce, then grated cheese over sandwiches. Broil until cheese begins to brown, about 2 minutes.

Makes 2 servings; can be doubled.

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