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by kkregel | May 23, 2011 · 8:05 am

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.

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.

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Filed under Main Dish, Quick & Easy, Sides

Tagged as bistro salad, bistro style recipes, croque monsieur recipe, salad with egg and bacon, Toasted Ham and Cheese

by Anne | April 13, 2011 · 8:16 am

Toasted Ham and Cheese Sandwiches with Onion and Poppyseed Butter

While growing up, these ooey gooey sandwiches were a weeknight staple. The secret is the butter that is spread on both sides of the bread. It melts into the cheese and gives the sandwiches a ton of flavor. Serve with a fresh salad and you have a weeknight dinner that is on the table in 20 minutes.

Toasted Ham and Cheese Sandwiches

6 onion rolls
shaved ham
12 thin slices of Swiss cheese
1 stick of butter, softened
1/4 cup thinly diced or grated onion
2 Tbsp poppy seeds
2 Tbsp mustard

Create the butter mixture by mixing the grated onion, poppy seeds and mustard into the softened butter.

Split your rolls and place, face up, on a large cookie sheet. Spread a thin layer of the butter mixture on each side followed by a slice of swiss cheese on each side. Top with Ham.

Bake at 350 for 10-15 minutes or until the cheese is melted and the roll is toasted.

These may sound like your everyday toasted sandwich, but don’t be fooled! These ham and cheese melts pack lots of flavor and are filling enough for dinner.