Sunday, October 25, 2009

croque monsieur

Even though it's simple to make, I like to follow recipes until I can make them with my eyes closed.

Le Croque Monsieur according to Jacques Pepin:

He uses good Jarlsberg, Gruyère, Beaufort, or Comté ( I used Swiss in a money pinch) cheese and the best boiled ham (called Sara Lee) that I can find at my market (Rouse's). The sandwiches can be prepared ahead and baked as needed for a large party or wedding reception.

Arrange 2 thick slices white bread next to one another on the counter and cover 1 slice completely with slices of cheese. Add 1 slice ham to cover the cheese and then add another layer of cheese and ham before finishing with the other slice of bread. Spread about 1 teaspoon butter on each side of the sandwich and arrange it on a foil-lined cookie sheet. Bake in a preheated 375-degree oven for about 12 minutes, or until the croque-monsieur is brown and crusty on both sides. Cool for about 5 minutes. Trim off the crust if you like and cut into 6 small rectangles. Serve hot with toothpicks.

Makes 6 mini sandwiches