Had it been invented here in the U.S., the croque monsieuer would be considered "bar food," but since it was created in one of the many bistros in Paris sometime around the turn of the 20th century, the name is much fancier. This version is slightly modified from the French classic to take advantage of some wonderful ingredients I happened to come across.
Recipe:
Ingredients:
Sandwich:
Thin-sliced smoked Virginia ham (or boiled ham from the deli), enough for 2-4 sandwiches.
Gruyere, Ementhaler, or Sartori Balsamic Bellavitano, enough slices to cover the ham on the sandwiches plus 1/4 cup grated for each sandwich.
Two slices soft-crust slightly sweet bread such as brioche or challah per sandwich
Small Batch Bechamel:
2 Tbsp. butter 3 Tbsp. all-purpose flour 1 cup milk at room temperature 2 tsp. nutmeg 1 Tbsp. dijon mustard 1 bay leaf
Directions
Prepare the bechamel by melting the butter in a small saucepan, and when it has clarified and just begins to bubble, add the flour all at once. Stir and cook for several minutes, until the roux is nearly dry. Whisk in the milk a little at a time and then continue to cook until the sauce is thick and creamy. Stir in the nutmeg, mustard and bay leaf and cook for 2-3 minutes more. Set aside.
Butter all sides of the bread slices and assemble the sandwiches with the ham and sliced cheese. Grill on a hot griddle until nicely browned and cheese begins to melt, turning once. Place the sandwiches on a non-stick cookie sheet or broiler pan.
Top each sandwich with enough bechamel to just reach the edges and sprinkle 1/4 cup grated cheese on each sandwich. Run under a preheated broiler until the sauce on top is bubbling and browned.
Serve immediately.
Full printable recipe at http://ift.tt/1OuymWA
bon appetit
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