The best France sandwich? Also need some recipies?!


Question:

The best France sandwich? Also need some recipies?

Always wanted to try something new, like Mexican food or italian, i want to try France sandwiches if u don't know just tell me a diffrent kinds

txs


Answers:

Croque-Monsieur, the French version of a toasted ham and Swiss sandwich. I remember it being loaded with butter and cheese, and absolutely the most delicious sandwich in the world. My friend was somewhat addicted to these sandwiches, and after having one myself I could see why. Gruyère cheese and ham just belong together. According to About.com the word croque comes from the verb croquer or "to crunch". So a Croque-Monsieur roughly translates to "Mister Crunchy". The feminine version, a "Croque Madam", includes a fried egg on top. This classic French bistro sandwich is a great way to use up leftover ham.

2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
6 ounces Gruyère cheese, grated (about 1 1/2 cups grated)
1/4 cup grated Parmesan cheese (packed)
8 slices of French or Italian loaf bread
12 ounces ham, sliced
Dijon mustard

1 Preheat oven to 400°F.

2 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside.

3 Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.

(Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.)

4 Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread slices.

5 Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.

If you top this sandwich with a fried egg it becomes a Croque Madame.

Makes 4 sandwiches.

Grilled Ham Gruyere Sandwiches

INGREDIENTS:

* 2 Tbsp. mayonnaise
* 2 Tbsp. grated Parmesan cheese
* 8 slices cracked wheat or sourdough bread
* 4 (1/4" thick) slices deli smoked ham
* 4 slices Gruyere or Swiss cheese
* 1/2 cup roasted red pepper strips, drained
* 1/2 cup fresh basil leaves or fresh baby spinach leaves
* 2 Tbsp. butter

PREPARATION:
In small bowl combine mayonnaise and Parmesan cheese and mix well. Spread on one side of each piece of bread. Make sandwiches with the coated bread, Gruyere cheese, ham, the red pepper strips, and basil or baby spinach.

Spread outside of sandwiches with the softened butter.

Grill sandwiches on dual contact indoor grill or panini grill or griddle until toasted and crisp. Serves 4

Grilled Ham Sandwiches

NGREDIENTS:

* 1 red onion, sliced 1/4" thick
* 1 yellow onion, sliced 1/4" thick
* 1/2 lb. ham slices
* 2 Tbsp. honey
* 1 Tbsp. Dijon mustard
* 1/2 tsp. dried thyme leaves
* 3 Tbsp. butter, softened
* 8 slices whole wheat bread
* 1/4 lb. Cheddar cheese, sliced

PREPARATION:
Preheat dual contact grill. Combine honey, Djon mustard, and thyme leaves. Brush on onion slices. Grill onion slices for 3-5 minutes until tender and marked with grill marks. Remove from grill and set aside.

Grill ham slices for 3-4 minutes until heated through. Spread butter on one side of each piece of bread. Make sandwiches with the grilled onions, ham, and cheese, assembling sandwiches with buttered side out. Grill each sandwich for 3-6 minutes until hot and cheese is melted.

Tartine de Poivrons et Fromage de Chèvre

An open faced sandwich made with sautéed red peppers and goat cheese.
INGREDIENTS:

* 2 Tablespoons olive oil
* 1 onion, thinly sliced
* 2 red bell peppers, seeded and cut into strips
* 2 yellow bell peppers, seeded and cut into strips
* 2 garlic cloves, pressed
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 teaspoon fresh thyme leaves
* 1/4 cup dry white wine
* 6 slices, 1/2-inch thick, country style bread, lightly toasted
* 10 oz. goat cheese, sliced into 12 1/4-inch thick slices
* 3 Tablespoons extra virgin olive oil
* 2 Tablespoons freshly chopped parsley

PREPARATION:
1. Place a large saucepan over medium heat, pour in the oil and heat.

2. Add the onions and cook about 5 minutes or until soft, but not colored.

3. Add the peppers and garlic and cook, stirring occasionally about 3 minutes.

Sprinkle with 1/2 teaspoon salt, pepper and the thyme and cook until the juices have evaporated.

5. Stir in the wine, scraping the bottom of the pan. Cook until the wine has evaporated, about 2 minutes.

6. Preheat the oven to 400F. Place the toasted bread on a baking sheet that is lined with parchment paper or foil

7. Divide the peppers among the bread and top each with 2 slices of cheese. Bake for 6-8 minutes or until the cheese is melted.

Have fun cooking... temme if it works out for U...




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