Croque Monsieur & Lyonnaise Salad
Just one bite of this Corque Monsieur sandwich and you’ll feel like you’ve been whisked away to a bistro in France. In fact, it’s one of their most popular sandwiches and food good reason. It’s absolutely delicious!
Makes 4 servings
2 tablespoons butter, unsalted
3 tablespoons flour
2 cups milk, heated
1/2 teaspoon nutmeg
1 teaspoon kosher salt
1/2 teaspoon pepper
2 1/2 cups Gruyere cheese, grated
1/2 cup Parmesan, grated
3 tablespoons Dijon mustard
8 slices Brioche bread
8 ounces ham, thinly sliced
Preheat oven to 425°F. In medium saucepan melt butter over medium heat and add in the flour, whisking continuously for two minutes. While you’re doing that, heat up the milk in another saucepan. Once heated, add to flour mixture, whisking constantly to prevent lumps, until sauce is thickened, about three minutes. Remove from heat. Add nutmeg, salt, pepper, half of each cheese, Gruyere and Parmesan. Return to medium heat, stirring until combined and melted. Set aside. Place your bread slices on your work surface. Spread Dijon over half of the slices, top with a couple slices of ham and some of the remaining Gruyere. Top with other slices of bread. Using a sauté pan over medium high heat, add some butter and grill sandwiches a few minutes per side, until golden brown. Top sandwiches with cheese sauce and remaining cheese then place in the oven for five minutes. Increase heat to broil and broil for five minutes, or until the cheese bubbles and is lightly browned. Serve it right away, while hot.
Makes 4 servings
6 cups frisée lettuce, torn into large pieces
5 slices bacon, cut widthwise in small strips
2 tablespoons white vinegar
4 large eggs, as fresh as possible
2 medium shallots, finely minced
2 1/2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
Salt and pepper, to taste
Place the frisée into a large mixing bowl. In small skillet cook bacon pieces, until golden brown. Remove from pan from heat and using a slotted spoon transfer bacon to a paper towel to drain and cool. Set aside the pan with bacon fat. To poach eggs, fill saucepan with 4 inches of water and add white vinegar. Bring water to a simmer. Break each egg into individual small bowls. With a slotted spoon create a whirlpool, slide first egg into eye of the swirl. Repeat with each egg. Simmer eggs for 3 minutes. Gently remove each egg with slotted spoon. Set aside. Reheat skillet with bacon fat over medium heat. Add shallots, stir for 30 seconds. Add in red wine vinegar, mustard and bacon pieces. Immediately pour the hot dressing over greens and toss. Season with salt and pepper, to taste.
Divide the salad between four bowls and top each with a poached egg. Season the eggs with additional salt and pepper, if desired. Serve immediately.
You may also want to try our Cream Puff Recipe (click below).