Le Bernardins Salmon Caviar Croque Monsieur Recipes

Steps:

• Put the bread on a work surface. Cover two of the slices with cheese in a single layer. Spread a layer of caviar on the cheese, not quite to the edges. Cover with a slice of smoked salmon, trimmed to fit exactly to the edge of the bread. Top each sandwich with the remaining bread slices.
• Heat 1 tablespoon of the butter in a nonstick skillet over medium heat. Lay the sandwiches in the skillet and cook, pressing down gently with a spatula, taking care that none of the caviar oozes out, until browned on one side. Add the remaining butter, turn the sandwiches over and fry on the second side until toasted. Transfer the sandwiches to a cutting board, slice each in quarters and serve.

Steps:

• Place the 12 bread slices on the workspace. Onto 6 slices, place the Gruyere cheese and on the other 6 slices, place the smoked salmon. Sprinkle the salmon slices with lemon zest, the Gruyere slices with chives. Place 1 ounce of caviar on the salmon and close the sandwiches and butter the outsides. Preheat a sautepan over medium heat. Add the sandwiches to the pan with the Gruyere side down and saute for 2 minutes. Raise the heat to high, turn them over and saute for 1 minute on the salmon side. Make a vinaigrette by combining the mustard, lemon juice and olive oil. Toss the salad in the dressing to coat and season with salt and pepper. To serve, slice the croque monsieurs on the diagonal, then on the diagonal again and place alongside the salad on a plate.

Steps:

• Lay the bread slices out on a clean work surface. Place the Gruyere on 6 slices and the smoked salmon on the other 6 slices. Sprinkle the salmon with the lemon confit and chives. Close the sandwiches. Cut off the crusts, using a serrated knife.
• Brush both sides of each sandwich with butter. Heat two large nonstick saute pans over medium-high heat. Add 3 sandwiches to each pan, Gruyere side down, and cook for 2 minutes. Turn the sandwiches over, and cook for 1 minute longer.
• To serve, slice the sandwiches in half on the diagonal, then in half on the diagonal again, forming 4 triangles. Serve immediately.

Steps:

• Make a paste out of the cheese, mustard, and mayonaise.
• Spread the paste on the inside face of each piece of bread.
• Preheat oven on low.
• Put ham on each slice of bread.
• Top with remaining bread.
• Melt butter in large frying pan.
• Beat egg and milk together.
• Dip sandwiches in egg/milk mixture and fry in skillet.
• When brown on one side, turn over and brown the other side.
• Put sandwiches in oven to keep warm while you do the rest of the sandwiches.
• Serve with fresh fruit.

Steps:

• If desired, cut crusts off bread., then butter one side of each slice,.
• Lay 2 slices, butter side down, on a work surface covered with wax paper. Cover the 2 slices evenly with mustard.
• Top each with 1 slice of cheese, then 2 slices of ham.
• Drizzle the honey over the ham.
• Place the tomato on ham and cover with avocado. Top with remaining 2 slices of bread, buttered side up.
• Preheat the broiler.
• Fry the sandwiches, one at a time, in a heavy skillet over medium heat until golden. Carefully turn the sandwiches over and fry the other side.
• Place the remaining slice of cheese on top of the sandwich and broil until cheese is melted, about 2-3 minutes.
• Cut the sandwiches in half or quarters and serve immediately.