| Cuisine: French | Type: Sandwich | Serves: 4 |
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Source:
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Sunset, September 2001 |
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Attributes:
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Comments:
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You can play with this recipe a lot. Use different cheeses, different breads, different mustards, etc. |
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Serving Suggestions:
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Serve with a green salad for a light meal. |
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Ingredients:
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2 tbs. minced shallots 2 to 3 tbs. butter or margarine, room temperature 1 tbs. all-purpose flour 1/4 cup chicken broth 1/4 cup milk or cream 6 oz. gruyère, Swiss, or fontina cheese, shredded (about 1-1/2 cups) Pinch fresh-grated nutmeg 8 slices firm white bread 1/4 lb. very thinly sliced cooked ham 2 tbs. Dijon mustard |
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Instructions:
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1. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir shallots in 1 tablespoon butter. Stir often until golden, about 3 minutes. Add flour; stir until blended. Remove from heat and add broth and milk; whisk to blend well. Return to heat and whisk until mixture is boiling vigorouslly. Remove from heat and add cheese and nutmeg; stir until cheese is melted. Pour sauce into a bowl. Rinse and dry pan. 2. Lighly butter one side of each bread slice and lay buttered sides down on a board. Divide half the cheese sauce evenly among 4 slices; spreading sauce to the edges. Lay ham equally over sauce. Spread mustard equally on unbuttered sides of remaining 4 slices of bread. Invert each onto a slice topped with ham. 3. Put frying pan on medium heat. Lay two sandwiches in pan; cover and cook until well browned on the bottom. Turn with a spatula and brown the other sides, about 4 minutes total. Transfer sandwiches to a 10- 15-inch pan and keep warm, uncovered, in a 200°F oven. Repeat to cook the other two sandwiches. 4. Spoon remaining cheese sauce equally over sandwiches; spread lightly to the edges. 5. Broil sandwiches about 4 inches from heat until sauce is bubbling and lightly browned, 1 to 1-1/2 minutes. |
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Related recipes:
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None |
2003-09-02