RECIPE: CROQUE MONSIEUR FOR TWO OR A CROWD

Have leftover ham after the holiday? Try a deliciously toasty French classic, the Croque Monsieur. Simply said, it is a toasted ham and cheese with Béchamel sauce on the top which is broiled until golden brown. This glamorous sandwich is fantastic party food because you can make a ton of them at one time using a sheet pan or you can slice a loaf lengthwise and make one large sandwich, slicing into wedges to serve. Chez fan-tas-tique!

INGREDIENTS

For 2; simply multiply if you want to make for a crowd

3 tablespoons unsalted butter, room temperature
4 slices bread- if using sandwich bread, cut the crusts off. I like loaf bread sliced 1 1/2” thick
1 tablespoon all-purpose flour
½ cup milk
½ cup grated cheese I like Gruyere and Parmesan but use whatever I have
A pinch nutmeg plus ¼ teaspoon Kosher salt, and a dash white pepper
2 tablespoons Dijon
2-3 slices of leftover ham, sliced medium thickness 

INSTRUCTIONS

Preheat the broiler of your oven or toaster oven with the rack in the center. Line a baking sheet with foil. Sit out the milk before using it so it is not super cold.

Put the butter in a pan over a medium-low heat. Using a pastry brush, brush one side of each slice of bread with a bit of melted butter and put under the broiler until golden brown. Set aside.

Next, over medium-low heat, stir the flour into the remaining butter to make a paste. Cook and stir for one minute, then gradually whisk in the milk, a little at a time, until smooth. Simmer, stirring frequently with a wooden spoon, until the mixture thickens and coats the back of the spoon. You know it is ready when you can draw a line down the back of the spoon with your finger and it stays separated. Remove from the heat. Add nutmeg, salt and pepper; check seasoning.

Spread the untoasted sides of the bread with Dijon, then put the ham on top, followed by the half the cheese. Broil for 3-4 minutes until the cheese is bubbly and melted.

Top with the other slice of bread. Press down; I use a large spatula for this. Put the sandwiches on to the baking sheet you prepared and top with Béchamel sauce, allowing some to drip over the sides of the bread. Top each with the remaining cheese. Broil for about 5 minutes or until golden and bubbling, and serve immediately.

Fall Favorites: Grilled Apple and Crispy Cayenne Maple Bacon Panini

What is better in the fall than fresh, crisp apples? After one trip to the u-pick-it orchard or to the farmer's market and I'm looking for new ideas for all of those apples. One of my favorite combos is semi-tart apple with bacon with a little cheese...  so why not make that a sandwich? I like wheat for this sandwich. No matter what bread you use, this sandwich tastes like fall.

GRILLED APPLE, CRISPY CAYENNE MAPLE BACON & PROVELONE PANINI

Makes 4 sandwiches

8 slices hearty wheat style bread

2 semi-tart apples, peeled and sliced into discs

1 tablespoon butter plus more to spread on the bread to grill

8 slices thick cut bacon

1/8 teaspoon cayenne

2 tablespoons maple syrup

4 slices Provelone cheese

1 tablespoon apple butter

1/3 cup mayonnaise

1/4 teaspoon thyme plus a pinch for the apples

Pinch of pepper

Pre-heat a grill pan or griddle and butter the pan. Preheat oven to 400. Place a baking rack on a sheet pan and line the bacon on the rack. Sprinkle a pinch of cayenne pepper on each slice. Roast for 12 minutes. Remove and brush with the maple syrup. Continue to roast for approximately 5 more minutes or until crispy. The exact amount of time depends on the thickness of the bacon and the maple will burn so watch it carefully. Drain when done. While the bacon is cooking, season apples with a pinch of thyme and pepper. Grill apples in the butter until they are barely softened but don't let them get too soft. Remove from heat.

Make a spread by mixing the mayo, thyme, and apple butter together. Put a thin layer of the spread on both sides of the bread. Build the sandwich by layering the apple, bacon, and cheese. Spread the bread with a little butter and grill until cheese is melted.

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Cooking for a Crowd: Make a Big and Toasty Grilled Cheese Sandwich

Today is National Grilled Cheese Day! I do believe it is my favorite of all the food holidays.... there's National Cupcake Day, that could be the rival, I guess. I love a good grilled cheese; plain old American cheese grilled up on a cast iron skillet works for me... but if you have a big crowd coming over, standing over a hot stove flipping sandwiches is not exactly fun. So I came up with this idea and it works great for all kinds of sandwiches... but grilled cheese is my favorite because it gets so crusty and so melty... yummmm! Time for lunch!

This is not a recipe. It's more of an artistic expression... throw together what you like.

Great Big Grilled Cheese Sandwich

1 loaf Italian, Ciabatta or your favorite bread

Herb butter or regular butter

Salt and pepper

Cheese- use whatever you have or like. I use about a pound to 1 1/2 pounds of cheese on mine. Try Swiss, American, Gouda, Gruyere, Goat, Parmesan, or anything else you like. I like the Goat, Gouda, and Gruyere combo.

Optional add-ons: onion, tomato, spinach, arugula, chicken, pulled pork, sliced ham; whatever you like.

OK... slice the bread in half length-wise. Put the bottom on a big sheet of aluminum foil, large enough to wrap. Butter both sides lightly with the herbed butter. Salt and pepper. Next, layer on the cheese. Just make sure the slices are not too thick or the bread will burn before the cheese melts. I usually grate the cheese first to make it melt easier, in fact. Don't worry if some doesn't make it onto the bread. That makes for delicious crusty bits of cheese on the outside of your sandwich.

Put the top on and press it down a bit. Dot the top of the loaf with a bit more butter to get it crusty and brown. Wrap and put the loaf in the oven on about 400 for 14 minutes or so. You'll have to time it. When the cheese is getting melty, open up the top of the foil and let the top brown. I often put a little more grated cheese on the top so the whole thing is crusty brown and super cheesy. If you are grilling, you can even take the loaf from the foil and press it down onto the grill at the last minute to get some grill flavor and those ultra important grill marks, but I promise you, it is not necessary.

Use a serated knife to slice the loaf into wedges or large slices and serve!