Wednesday, September 14, 2011

September 13: Italian Open-Face Sandwiches

2 tablespoons softened unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
2 teaspoon freshly grated or ground nutmeg
   Salt and freshly ground black pepper
4 large ¾-inch-thick hand-cut slices from a loaf of semolina bread
½ pound prosciutto di Parma, thinly sliced
1 can artichoke hearts, drained and thinly sliced
¾ pound Fontina cheese, thinly sliced
2 tablespoons white wine vinegar
1 teaspoon apricot jam or orange marmalade
12 fresh basil leaves, chopped
3 tablespoons extra-virgin olive oil
6 cups mixed baby greens, any variety

Preheat the broiler to high. Lightly toast the bread under the hot broiler.

Heat a small sauce pot over medium heat. Add 2 tablespoons of the butter and melt. Whisk the flour into the butter and cook for 1 minute, then whisk in the half-and-half. Season with 1 teaspoon of the Dijon mustard, the nutmeg, salt, and pepper and cook for 2 minutes to thicken. Remove from the heat. Spread the bread slices with the sauce and top with a couple slices of prosciutto, sliced artichokes, and Fontina.

Melt the Fontina under the broiler.

In a salad bowl, whisk together the remaining teaspoon of mustard, the vinegar, apricot jam, and basil. Whisk in the EVOO in a slow stream. Add the greens to the bowl and toss to dress.

Season the salad with salt and pepper and serve on large plates with the hot sandwiches alongside.


This is the final variation on the Croque Monsieur. It is pretty good. It's funny, my daughter really liked the salad and couldn't get enough of it :) It's probably because I put extra apricot jam in the dressing (I got the sugar free kind). I used dried basil instead of fresh because my fresh basil went bad. Also, I didn't make the sauce again, I just used what was left over from the Croque Monsieur. I used the leftover bread I had because I couldn't find any Semolina bread, and I used some leftover arugula for the greens.

No comments:

Post a Comment