HAM AND CHEESE CROQUE WITH DIJON
This is a classic French croque-monsieur, but with the added tang of Dijon mustard and sourdough bread. While it may well be the quintessential warm ham and cheese sandwich, it also makes a great snack with drinks. Please note the sandwiches may be prepared in advance and reheated to serve.
Provided by David Tanis
Categories finger foods, sandwiches, appetizer
Time 30m
Yield 6 small sandwiches
Number Of Ingredients 8
Steps:
- Heat oven to 400. Lay bread slices on a work surface. Lightly butter 3 slices and place butter-side-down on a baking sheet. Now spread them lightly with mustard.
- Distribute half the cheese over the mustard. Top each of the slices of cheese-covered bread with 2 slices prosciutto and cover each evenly with more grated cheese, reserving 1/4 cup cheese for final topping.
- Lay on the remaining 3 bread slices and press down gently. Spread each top slice with about 3 tablespoons béchamel. Sprinkle with reserved cheese.
- Bake until browned and bubbling on top, about 10 minutes. To serve, cut each sandwich in half diagonally or vertically to make 6 small sandwiches. Sprinkle with thyme and chives. Cut off crusts if desired. May also be cut into bite-size pieces.
CROQUE MADAME CASSEROLE WITH HAM AND GRUYèRE
Feed a crowd with a baked casserole version of the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked eggs.
Provided by Rhoda Boone
Categories Casserole/Gratin Breakfast Brunch Ham Cheese Egg New Year's Day Peanut Free Tree Nut Free Soy Free Cheese Week
Yield 6 servings
Number Of Ingredients 12
Steps:
- Arrange racks in top and middle of oven; preheat to 375°F. If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake, flipping once, until dry to the touch but not toasted, 5-10 minutes. Using a 2" ring or cookie cutter or sharp paring knife, cut a hole in the center of 6 bread slices. Trim bread to fit in 2 even layers in a 13x9" baking dish, with the whole slices on the bottom and the slices with holes on the top, forming 6 sandwiches. Remove from dish.
- Melt butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until butter foams then subsides (make sure it doesn't brown), and mixture is light gold and thickened, about 3 minutes. Slowly add milk, whisking constantly to prevent lumps from forming. Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4-6 minutes. Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt, and 1/4 tsp. pepper into the Béchamel sauce. Whisk in 1 cup Gruyère a handful at a time, making sure cheese is melted before adding more. (Béchamel with cheese added is technically called a Mornay sauce.) You should have about 3 1/2 cups of sauce.
- Spread one-third of the Béchamel in the dish. Arrange 6 whole slices of bread in a single layer in dish. Spread Dijon evenly on bread. Top each with 2 slices of ham, folding to fit on bread if necessary.
- Spread another third of the Béchamel over ham. Sprinkle evenly with 1 cup Gruyère. Place 6 bread slices with holes on top to form 6 sandwiches. Spread remaining Béchamel over sandwiches; sprinkle with 1 cup Gruyère (avoid holes to save room for eggs).
- Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup Gruyère. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
- Spray a large piece of foil with nonstick spray. Place foil, oiled side down, over baking dish, crimping to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400°F, transfer dish to top rack, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8-12 minutes. Let cool 10 minutes before serving.
HAM, GRUYèRE, AND TOMATO TOAST WITH DIJON MUSTARD
This combination of rich smoky ham, tangy mustard, melty cheese, and ripe tomato is perfect for a lavish breakfast with a fried egg or served with a bowl of soup.
Provided by Rebekah Peppler
Categories Sandwich Cheese Tomato Appetizer Broil Kid-Friendly Quick & Easy Lunch Ham Spring Summer Sugar Conscious Peanut Free Tree Nut Free Soy Free Cheese Week Small Plates
Yield 6 Servings
Number Of Ingredients 7
Steps:
- Preheat broiler. Line a rimmed baking sheet with aluminum foil.
- Spread each toast with mustard, then top each with 1 ham slice and 1 tomato slice. Top evenly with Gruyère and oregano and season with salt and pepper. Arrange toasts on prepared baking sheet and broil until cheese is toasted and bubbling, 3-4 minutes. Serve hot.
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