Croque Monsieur with Greens

Name: Croque Monsieur with Greens
Yield: 4 servings
Ingredients: 4 tablespoons softened unsalted butter; 2 tablespoons all-purpose flour; 1 cup half-and-half or whole milk; 2 teaspoons Dijon mustard; 1/8 teaspoon freshly grated or ground nutmeg (eyeball it); Salt and freshly ground black pepper; 8 slices sandwich bread; 3/4 pound baked ham, thinly sliced; 2 cups shredded Gruyère cheese (1/2 pound); 2 tablespoons white wine vinegar (a couple of splashes); 1 teaspoon apricot jam or orange marmalade; 2 tablespoons fresh tarragon leaves, chopped (from 2 stems); 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it); 6 cups mixed baby greens, any variety

December 9, 2011

Ah, April in Paris! Word of advice: pack a parka! I have been in France twice in April, once to Paris, once to Bordeaux. Twice I froze. Oh, well. The hot ham and cheese tastes better then.

Recipe information

Yield
4 servings

Ingredients

4 tablespoons softened unsalted butter

2 tablespoons all-purpose flour

1 cup half-and-half or whole milk

2 teaspoons Dijon mustard

1/8 teaspoon freshly grated or ground nutmeg (eyeball it)

Salt and freshly ground black pepper

8 slices sandwich bread

3/4 pound baked ham, thinly sliced

2 cups shredded Gruyère cheese (1/2 pound)

2 tablespoons white wine vinegar (a couple of splashes)

1 teaspoon apricot jam or orange marmalade

2 tablespoons fresh tarragon leaves, chopped (from 2 stems)

3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)

6 cups mixed baby greens, any variety

Preparation

Step 1
Heat a heavy nonstick pan or a griddle over medium-low to medium heat.
Step 2
Heat a small sauce pot over medium heat. Add 2 tablespoons of the butter and melt. Whisk the flour into the butter and cook for 1 minute, then whisk in the half-and-half. Season with 1 teaspoon of the Dijon mustard, the nutmeg, salt, and pepper and cook for 2 minutes to thicken. Remove from the heat. Spread the bread slices with the sauce and make sandwiches, using a couple of folded slices of ham per sandwich.
Step 3
Spread the remaining 2 tablespoons of softened butter lightly across the outside faces of each sandwich. Spread the shredded cheese across a plate and gently press each side of the sandwiches into the cheese, then place on the hot pan or griddle. The cheese will brown and form a crisp coating as the sandwich cooks and heats through. Cook for 3 minutes on each side, or until evenly golden.
Step 4
In a salad bowl, whisk together the remaining teaspoon of mustard, the vinegar, apricot jam, and tarragon. Whisk in the EVOO in a slow stream. Add the greens to the bowl and toss to dress. Season the salad with salt and pepper and serve on large plates with the hot sandwiches alongside.

Rachael Ray 365: No Repeats

TagsSandwich French European Ham Meat Gruyère Cheese Dairy Main Dinner Lunch Brunch Nut Free Easy Fry Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes