As mentioned in the last posting when I reviewed Culinaria France, The Lady and I fell in love with this book. The Lady has already used two recipes from the book. She made a potato leek soup, using fresh leeks from her deck herb garden (it was delish) and Croque Monsieur, a popular everyday dish enjoyed by the Parisians.
In its infancy, Croque Monsieur was simply ham and melted cheese on toast. Recently The Lady ordered it at Papa Haydn in Portland and it came more as a grilled cheese with melted cheese on top. She had a choice of turkey or ham and being health conscience, she went with turkey.
She had plans to make CM and when she came across the recipe in Culinaria France, she decided to do it sooner than later. Alas, she had no ham but she did have bacon… and being convenience conscience, she went with the bacon as opposed to going to the store to buy ham…
Here’s what she did:
Bacon – 10 pieces
4 slices of sourdough bread
6 ounce Wedge of Uniekaas Aged Gouda – shredded and divided 1/3 for top of sammy.
Turn the broiler on high and place shelf near top.
Cook the bacon crisp. Drain on paper towels and put the grease aside for other uses (or discard).
Butter both sides of each slice of bread.
Place one side of bread (2 pieces to make 2 sammies) in a cast iron skillet (or other oven-proof pan).
Assemble sammy starting with cheese, then bacon (or ham or turkey), ending with cheese. Place other pieces of bread on top.
Grill both sides just like you would a grilled cheese; turning over once.
When nice and brown on each side, sprinkled the reserved cheese on top and place skillet in oven under the broiler.
Watch carefully until nice and golden brown and bubbly on top.
Remove and serve.
Clean up after yourself…
Trivia: If you add an egg to the Croque Monsieur, it becomes Croque Madame…
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