SPRING? ~ LEFTOVER EASTER HAM? ~ GRILLED CROQUE MONSIEUR / MADAME

~ Pansy poking through snow

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GRILLED CROQUE MONSIEUR

~ French cousin of the American classic, grilled ham & cheese. The classic sandwich served in the early 1900s in French bistros requires a rich Bechamel sauce. Don't count the calories; enjoy the new twist for leftover Easter ham.

8 slices rustic bread

8 oz. thinly sliced ham

1/2- 3/4 lb. thinly sliced Gruyere cheese

unsalted butter

Bechamel Sauce

(2 thick cups)

4 Tbsp. unsalted butter

6 Tbsp. flour

2 cup heated whole milk

pinch of coarse salt

1/2 tsp. white pepper

1/8 tsp. cayenne

2 Tbsp. Dijon mustard

Melt butter over low heat until it bubbles. Add flour, whisking constantly for 2 minutes. Slowly add hot milk and whisk until thickened. Remove from heat and stir in mustard, salt, white pepper, and cayenne.

Assemble: Heat Croque Monsieur griddle, panini pan, or griddle. Spread with Bechamel sauce on one side of bread. Top with ham and cheese. Cover with remaining bread and additional sauce. Generously butter both sides and grill on both sides until golden brown. (Serves 4)

~ Frosted tulip

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CROQUE MADAME

~ 'MADAME' is basically the same as 'MONSIEUR', only topped with a fried egg. Serve this yummy sandwich open-faced with additional Bechamel sauce, Gruyere cheese, and chopped chives or scallions. Pop under broiler until cheese melts.

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