Fried ham and cheese sandwich page 137

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This was so delicious.  I have never made a cheese sandwich with béchamel before and what a difference.  I also used a better cheese and better bread than usual.  This was a true weekend sandwich.  I did not bother with the frying pan.  This grill cooks both sides at the same time and then I finished it off under the broiler.  The béchamel took about 10 min to make and was very easy.

 

I had this with dijon mustard and the only thing missing was a démi and it would be just like in a french café.  A démi is a small bier only 25cl from the tab.  My DH did not like the bread, he found it to be too hard so I made it again the next day with normal bread not sourdough and it was just as good.  I will be making this again and again for a weekend lunch.

To see how the others did visit:

https://cookthebookfridays.wordpress.com/2016/04/15/lyl-croque-monsieur/#comments

 

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13 thoughts on “Fried ham and cheese sandwich page 137

  1. oneexpatslife

    That grill looks like the perfect tool for such a recipe.

    In my experience, American sourdough and German sourdough are very different, and that might be the same for you and thus why your DH thought it was too hard. . The German version tends to be a brown bread which is heavier and denser. The American version is something in the middle, not a light and airy white bread but also not a heavy brown bread. I suspect that David is referring to the lighter version in his recipe. If you google “sourdough bread” you can see if it looks different from what you get by you.

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  2. Nicole @ The 2nd 35 Years

    I made it will a country loaf so wound up eating it French style with a knife and fork. Your use of a panini press is a clever idea!

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  3. Cher

    I agree – some breads are too stiff for this. We used a pumpernickel/ rye blend. It was probably a little too tender, but delicious nonetheless.
    Looks good!

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  4. hawley32

    I never had bechamel in a sandwich either. I always loved it on a chicken pot pie that I used to have as a treat when I lived in Phoenix. What a great idea to use the double sided grill- I have one- but never thought to use it.

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  5. Teresa

    Wasn’t the béchamel wonderful in the sandwich? I didn’t get a traditional sourdough loaf for this and instead used a soft sourdough rye that I like. After your husband’s comments, I’m glad I did. My parents have a grill like yours and I was thinking that this sandwich come out perfectly in that. Maybe I’ll go over and make it for them some time soon.

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  6. betsy

    When I made my 3rd croque monsieur this week (didn’t want to waste the leftover ingredients, I added Dijon mustard. I liked that version best. And I’ll remember to use the double-sided grill next time. That will make lunch even faster to prepare.

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