The Croque Monsieur sandwich is an interesting base. Really no more than a fancied-up ham and cheese sammy that's oven-baked into gooey goodness, it's a concept that bears messing with.
The original sandwich with that name seems to be done about a hundred different ways, depending on who makes it. That's a sure sign of versatility!
For lunch today, I made Croque Americano sandwiches. That may sound fancy, but it's nothing more than stuff I had on hand.
Too lazy to make real Mornay sauce, I opened an emergency jar of Alfredo sauce I keep around. The sandwiches were layered thus:
- Buttered bread
- Alfredo sauce
- Rolled-up sliced smoked turkey (about 6 ounces)
- Sliced sharp cheddar
- Alfredo sauce
- Another slice of bread
- Alfredo sauce
- Shredded cheddar to cover
- Fresh ground black pepper and magic seasoning.
All this was assembled on a parchment-covered sheet pan, and put into a 450-degree oven for 15 minutes. Heated through and cheese bubbling, it was plated with a knife, fork, and chips.
Girl child: "Ohhhh it's a fancy grilled cheese! It's good!"
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