Croque Monsiuer

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I made the most marvelous Croque Monsiuers the other night. Both G and I are still talking about them, so I thought you might find them equally appealing. These are so simple, but how can Julia Child be wrong.

2 thin ( 1/4-inch) slices fresh white sandwich bread of best homemade-type quality

2 to 3 tablespoons butter

2 thin ( 1/8-inch) slices mozzarella cheese or rather soft Swiss

1 thin ( 1/8-inch) slice cooked ham, cut in the same dimensions as the bread

Lay one slice of bread, brush it with butter, cover with a slice of cheese, a slice of ham, and another slice of cheese. Brush one side of the second slice of bread with butter and lay it, buttered side down, to top the sandwich. Press the sandwich together firmly, leaning on it with the palm of your hand. Trim off the crusts and press down again on the sandwich.

In a frying pan, add 1/8 inch of the butter, heat it to bubbling, and brown the sandwiches rather slowly, 2 to 3 minutes on each side, so the cheese will melt. Add more butter as needed. For appetizers, cut the sandwich into quarters or eighths.

Note: If done ahead, arrange on a baking sheet and set aside, covered with plastic wrap. Uncover and heat in a 375-degree oven for 5 minutes or so before serving.

*****From the Recipe Box:

I used a boule style bread loaf. I love that bread, both the shape and and the flavor. Don’t tell anyone, but I’m not a huge sourdough fan.

Adapted from “From Julia’s Kitchen”

Ina Garten makes these with a Mornay sauce on top and then grilled. Too much work for me usually.

and remember: Mark Twain said it best: “Never put off till tomorrow what may be done the day after tomorrow just as well.” Big kiss, Lynn

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