Category: SANDWICHES, BURGERS & SLIDERS

CROQUE MADAME at ALWAYS EAT ON THE GOOD CHINA

Chris over at Nibble Me This made Croque Madame recently. It intrigues me so much I have been researching its origins and thought I’d share with you. I LOVE wikipedia – if you have a question, they have an answer!
To understand the Croque Madame we need a bit of history. A croque-monsieur is a hot ham and cheese grilled sandwich. The most typical cheese is gruyère. It originated in France as a fast-food snack served in cafés and bars. More elaborate versions come coated in a Mornay or Béchamel sauce. The name is based on the verb croquer (“to crunch”) and the word monsieur (“mister”)—the reason behind the combination of the two words is unclear—and is colloquially shortened to croque. While the origins of the croque-monsieur are unknown, there are many speculations on how it was first originated. The croque-monsieur’s first recorded appearance on a Parisian café menu was in 1910. Its earliest published use has been traced back to volume two of Proust’s In search of lost time.
A croque-monsieur served with a fried egg or poached egg on top is known as a croque-madame. The noted French chef Jacques Pepin also makes a version using chicken instead of ham, which he demonstrated in the “Our Favorite Sandwiches” episode on the PBS series (and its coordinating cookbook of the same title) Julia and Jacques Cooking at Home in which he worked with Julia Child. Many dictionaries attribute the name to the egg resembling an old fashioned woman’s hat. According to the Petit Robert dictionary, the name dates to around 1960.

So head on over to ALWAYS EAT ON THE GOOD CHINA for this great and easy recipe!

CROQUE MADAME

Chris over at Nibble Me This made Croque Madame recently. It intrigues me so much I have been researching its origins and thought I’d share with you. I LOVE wikipedia – if you have a question, they have an answer!

To understand the Croque Madame we need a bit of history. A croque-monsieur is a hot ham and cheese grilled sandwich. The most typical cheese is gruyère. It originated in France as a fast-food snack served in cafés and bars. More elaborate versions come coated in a Mornay or Béchamel sauce. The name is based on the verb croquer (“to crunch”) and the word monsieur (“mister”)—the reason behind the combination of the two words is unclear—and is colloquially shortened to croque. While the origins of the croque-monsieur are unknown, there are many speculations on how it was first originated. The croque-monsieur’s first recorded appearance on a Parisian café menu was in 1910. Its earliest published use has been traced back to volume two of Proust’s In search of lost time.

A croque-monsieur served with a fried egg or poached egg on top is known as a croque-madame. The noted French chef Jacques Pepin also makes a version using chicken instead of ham, which he demonstrated in the “Our Favorite Sandwiches” episode on the PBS series (and its coordinating cookbook of the same title) Julia and Jacques Cooking at Home in which he worked with Julia Child. Many dictionaries attribute the name to the egg resembling an old fashioned woman’s hat. According to the Petit Robert dictionary, the name dates to around 1960.

I made one of each and added mustard for hubby on the ham.



CROQUE MADAME
PER PERSON
2 slices white or whole-wheat sourdough bread
2 ounces Gruyère cheese, sliced into 24-32 1/16-inch-thick slices
3 ounces smoked ham, such as Black Forest, sliced into thick slices
1 JUMBO egg
1 + 1 tablespoon unsalted butter
sea salt, to taste
freshly cracked black pepper, to taste

  • Melt butter in griddle.
  • Place half of the slices of bread in butter and cover them with the cheese slices, making sure they don’t extend past the edges of the bread.
  • Place 2 slices of the ham in an even layer over the cheese, and place the top slice of bread over the ham.
  • Grill the sandwiches, turning once.
  • Place on serving plates.
  • Crack eggs into separate bowls and check that the yolks aren’t broken.
  • In a non-stick skillet, melt half of the butter over medium-high heat, until it starts to bubble.
  • Add eggs into pan, being careful not to break the yolks or crowd the eggs.
  • Add a teaspoon per egg of water to pan, sprinkle the eggs with salt and cover the pan with lid.
  • Cook the eggs for about 3 minutes for a soft-cooked egg and 5-6 minutes if you like your eggs firm.
  • Center a fried egg over each of the grilled sandwiches and sprinkle with pepper.

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NATIONAL GRILLED CHEESE MONTH

April is National Grilled Cheese Month so to celebrate let me offer this:

GRILLED ONION TOMATO BACON CHEESE SANDWICHES
4 slices thick sourdough bread
6 slices bacon, cooked crisp
thin sliced red onions
sliced tomatoes
sharp cheddar cheese slices
2 tablespoons butter

  • Melt butter on skillet
  • Lay all four slices on skillet to brown.
  • On 2 slices arrange in the following order the cheese slices, tomatoes, bacon slices and onion rings.
  • Top with the other 2 bread slices and continue toasting, turning as necessary until brownness.

AND

APPLE CHIPS
Large Apple
1 tablespoon butter
Coarse salt

  • Peel and core apple.
  • Slice into thin rings.
  • Melt butter in skillet over medium high heat.
  • Add apple rings.
  • Cook until soft and golden brown.
  • Drain on paper towels.
  • Sprinkle with coarse salt.
  • Cool & Eat.

APPLE GRILLED CHEESE SANDWICHES
4 Oatnut Bread slices
1 large apple, peeled, cored and grated
1/2 cup grated cheddar cheese
honey mustard
2 tablespoons butter

  • Mix together the grated apple and cheddar cheese.
  • Spread the mustard over 2 of the bread slices.
  • Top with apple and cheese mixture. Add top slice of bread.
  • In a large skillet melt the butter.
  • Grill sandwiches to desired crispness.

AND

TUNA MELTS
1 large can white albacore tuna packed in water, drained and drained again!
8 sweet pickles, chopped fine
2 green onions, chopped fine
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1 hard boiled egg, chilled, peeled and chopped fine
2-4 tablespoons butter
1 slice Muenster cheese
1 slice extra sharp cheese
4 slices frozen potato bread

  • Drain the tuna in a fine mesh sieve and then use a spoon to mash all the water out again! Drying out the tuna is crucial.
  • In a mixing bowl whisk together the mayonnaise, lemon juice, salt and pepper.
  • Chop the sweet pickles and green onions extremely fine.
  • Fold tuna, pickles and onions into Mayonnaise mixture.
  • Chop egg finely and fold into mixture.
  • Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
  • Toast all 4 slices of bread while still frozen*.
  • When butter is melted lay all 4 slices in butter and top 2 slices with muenster and the other 2 slices with the sharp cheddar. Allow them to heat through, melting the cheese.
  • Add the tuna to 2 slices and close them up.
  • Continue cooking until golden on all sides and heated through.

*Using frozen bread makes the bread lighter and more easily toasted golden.

AND

(sorry It’s not a great picture, but it tasted great)

GRILLED CHEESE IN A PAN

8 ounce tube crescent rolls
1 cup grated mild Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated Swiss cheese
1 cup grated Gruyere cheese
8 ounce package Philadelphia cream cheese
1 egg, beaten
1 tablespoon melted butter

  • Unroll crescent roll dough and divide in half.
  • Line the bottom of an 8×8 ungreased baking dish with half of the dough. Seal the perforated edges.
  • Layer the cheeses over the dough.
  • Pour the egg evenly over top.
  • Top with remaining dough.
  • Brush with butter.
  • Bake 30-35 minutes or until golden brown.
OPTIONAL: Drain a can of tuna and add it between cheese layers for a Baked Tuna Melt, rotisserie chicken pieces, green chile pieces… The possibilities are endless…

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SLOPPY JOES


These are always a crowd pleaser.
HOMEMADE SLOPPY JOES
1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

  • Heat olive oil and add ground beef.
  • Generously salt and pepper.
  • Brown beef, onion and garlic. Drain.
  • Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
  • Add tomato paste and tomato sauce.
  • Reduce heat and simmer 15 minutes.
  • Serve on fresh baked buns.

GRILLED ONION TOMATO BACON CHEESE SANDWICHES

GRILLED ONION TOMATO BACON CHEESE SANDWICHES

4 slices thick sourdough bread
6 slices bacon, cooked crisp
thin sliced red onions
sliced tomatoes
sharp cheddar cheese slices
2 tablespoons butter

  • Melt butter on skillet
  • Lay all four slices on skillet to brown.
  • On 2 slices arrange in the following order the cheese slices, tomatoes, bacon slices and onion rings.
  • Top with the other 2 bread slices and continue toasting, turning as necessary until brownness.

TUNA MELTS

1 large can white albacore tuna packed in water, drained and drained again!
8 sweet pickles, chopped fine
2 green onions, chopped fine
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1 hard boiled egg, chilled, peeled and chopped fine
2-4 tablespoons butter
1 slice Muenster cheese
1 slice extra sharp cheese
4 slices frozen potato bread

  • Drain the tuna in a fine mesh sieve and then use a spoon to mash all the water out again! Drying out the tuna is crucial.
  • In a mixing bowl whisk together the mayonnaise, lemon juice, salt and pepper.
  • Chop the sweet pickles and green onions extremely fine.
  • Fold tuna, pickles and onions into Mayonnaise mixture.
  • Chop egg finely and fold into mixture.
  • Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
  • Toast all 4 slices of bread while still frozen*.
  • When butter is melted lay all 4 slices in butter and top 2 slices with muenster and the other 2 slices with the sharp cheddar. Allow them to heat through, melting the cheese.
  • Add the tuna to 2 slices and close them up.
  • Continue cooking until golden on all sides and heated through.

Tuna Salad Sandwiches

I love old fashioned diners. You know, the kind that used to line Route 66 more commonly known as greasy spoons. One of my favorite lunch time meals is a good old tuna salad sandwich on grilled sourdough toast. Since I can’t seem to find them anymore, here’s my version which I’ll admit has a west coast flair, but it is still on of my very favorites.

tuna salad sandwiches with Sweet and Sour Tomatoes & Snow Peas
2 cans solid white albacore tuna, drained
1 rib celery, minced
2 green onions, sliced thin
3 sweet pickles, finely chopped
1/8-1/4 cup mayonnaise
salt & pepper
tomato slices
juice of 1 lemon
fresh croissants**
jack cheese (optional)
sliced avocado (optional)

  • Drain tuna very well.
  • Mince celery, slice green onions and chop sweet pickles.
  • Toss all together and sprinkle with lemon juice, salt and pepper to taste.
  • Add mayonnaise as need to desired consistency.
  • Slice open croissants*
  • Put a slice of tomato on the bottom.
  • Add a heaping scoop tuna salad.
  • Add a thin slice of jack cheese.
  • Place a thin slice of avocado on top of cheese. If you can’t find a good firm, but ripe avocado just mush it up with a little lemon juice, salt and pepper and it tastes great.
**If you can’t get fresh croissants (like I normally can’t here) any fresh, soft bakery bun is a good substitute. This time I found these great “SQUARE” croissants which are great for sandwiches.

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Recipe Box Swap collides with Favorite Ingredient Friday ~ Sandwich Edition ~ Monte Cristo Sandwiches with Homemade Raspeberry Jam

You know how much I enjoy finding and trying new recipes. Imagine how happy I was when I found yet another meme for recipes. It is hosted by Randi @ I Have To Say. This month’s edition features Lunchtime Favorites.

MONTE CRISTO SANDWICH
2-3 tablespoons butter
powdered sugar
for each sandwich you will need:
2 slices thick Potato bread
1 slice roasted turkey
1 slice swiss cheese
1 slice smoked or baked ham
BATTER (enough for 2 sandwiches)
1/2 cup milk
1 JUMBO egg
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 teaspoon nutmeg
1/2 cup self rising flour

  • Assemble sandwiches with the cheese between the 2 pieces of meat.
  • Cut into halves or quarters.
  • Whisk together the milk and egg. Add the seasonings. Add the flour last.
  • Melt butter on griddle.
  • Dip each sandwich piece in batter coating well.
  • Fry each sandwich until crisp. Make sure to turn onto each side and edge to grill batter well.
  • Cool on paper towels.
  • Dust with powdered sugar.
  • Serve with fresh raspberry jam.
Half the battle of making this sandwich is finding a good quality and tasty turkey and ham. The other half is actually using your fingers to dip the sandwich pieces in the batter.

RASPBERRY JAM

8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

  • Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
  • Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
  • Remove from heat and stir in gelatin.
  • Skim any foam.
  • Pour into sterilized jars.
  • Water bath process 15 minutes.
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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