Croque Monsieurs with Bistro Salad

Warm weather has me wanting to stroll around the cobblestone streets and farmers markets of Paris, stop at a sidewalk cafe for lunch and a latte and people watch. However, since Paris is not in the cards this spring, this meal brings a little of the French je ne sais quoi vibe to lunch or a light dinner in any city.
croque monsieur recipe

Easy Croque Monsieur Style Sandwiches
1/2 lb ham
4 slices baby swiss
1 C+ shredded baby swiss
rustic french bread
4 Tbsp butter
1 1/2 Tbsp flour
1 C milk
salt & pepper

In a small sauce pan, melt butter over medium-low heat. Whisk in flour, taking care not to burn it. Slowly whisk in half of the milk until clumps are worked out and mixture is smooth. Add shredded cheese and continue whisking until cheese begins to melt. Continue whisking in the remaining milk until cheese is fully melted and forms a smooth sauce. It should be semi thick and not too runny. Add more cheese or milk to reach a pudding-like consistency. Season with a pinch of salt and keep warm on very low heat.

Heat a skillet on medium heat. Butter bread and place butter side down in skillet. Top with sliced ham. Spoon cheese sauce over the center of the ham, spreading almost to edges and top with 1-2 slices of baby swiss. Place second slice of bread on top. Cook for 3-4 minutes or until first side is golden brown. Then use a large spatula to carefully flip sandwich. Cook second side until bread is golden brown and cheese is melting.

Bistro Salad
mixed greens
3-4 slices bacon
2 hard-boiled eggs
fresh parmesan cheese, grated
1/4 C olive oil
2-3 Tbsp red wine vinegar
1/2 Tbsp dijon mustard
pepper

Fill a saucepan half-way with water. Place eggs in, ensuring they are covered by the water. Bring to a boil. Turn down heat to medium and continue cooking eggs for 8 minutes. Remove eggs from water with a spoon. Place in a bowl and run cool water over them for 30 seconds. Meanwhile, cook bacon in a skillet or in the microwave until crispy. Let bacon cool slightly and break into small pieces. Remove shells from eggs and roughly chop.

In a small bowl, whisk together olive oil, vinegar, mustard and pepper until emulsified. Place mixed greens in a bowl. Top with chopped egg, bacon pieces and shredded parmesan. Lightly toss with dressing.

bistro salad

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3 Comments

Filed under Main Dish, Quick & Easy, Sides

3 responses to “Croque Monsieurs with Bistro Salad

  1. I love everything about these dishes! You have me craving both (and Paris!) right now!

  2. yummmm yes please. and now i’d like to go back to paris. 🙂 xoxo jillian:: cornflake dreams

  3. Your photos are breathtaking. Literally, I looked at this sandwich and kinda lost my breath a little. ?This sammy reminds me of my honeymoon (we went to Paris), so now I’m super hungry and going down memory lane a little ;).

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