Croque-Monsieur

Think savory French toast meets toasted ham and cheese sandwich; which makes one heck of a lunch, or snack. Cut up into quarters for game day apps!

There are so many versions of this classic Parisian sandwich dating back to 1910. Classically you would use a béchamel or cream sauce over toasted bread with ham and cheese. But seriously, who makes cream sauces today, never mind for a sandwich?

Here’s my version, sans le sauce; so don't have a tizzy all you classical foodie folks! Mine version is simple, easy and well from the many empty plates I’ve seen, I report not one complaint to date!

image, Hirsch Media

Croque Monsieur

by George Hirsch | Makes two sandwiches

4 slices good quality firm textured sliced bread; I used an oatmeal bread for texture and flavor
4 slices of thin sliced good quality smoked ham
4 slices of sliced gruyere or emmental cheese, or good quality swiss
4 Tablespoons unsalted butter
Dijon mustard, enough to serve with sandwich

For The Batter:

2 eggs, beaten
2 Tablespoons milk
4 Tablespoons shredded Parmesan cheese
Fresh grated black pepper

Mix eggs, milk, Parmesan cheese and pepper in a shallow bowl.

Assemble sandwiches with bread, 1 slice cheese, 1 slice ham, 1 slice cheese and top with slice of bread. Repeat for second sandwich. Press sandwiches lightly.

Pre heat oven to 350 degrees.

Pre heat a large sauté pan to medium high heat.

Add 2 Tablespoons butter to sauté pan. When butter stops sizzling add each sandwich to sauté pan. Allow to cook for one minute or until bread is nicely browned. Add additional 2 Tablespoons butter, turn and repeat on second side. Remove sandwiches to an ovenproof pan and heat in oven for five minutes. Serve immediately with Dijon.

Front Runner

As April winds down—let's look ahead to May, it's a busy month for celebrating. This is what's on the celebration calendar: there's Cinco de Mayo neck-n-neck this weekend with the 141st running of the Kentucky Derby—the popular Benedictine Sandwich as the front runner; before wrapping up the following Sunday with the grand finale, Mother's Day. 

To keep your entertaining true to form, here's a traditional Derby Day classic, invented by Jennie Benedict in the 19th century, The Benedictine Sandwich. This sandwich is to Churchill Downs as the Pimento Sandwich is to the Masters; and is one that John Montagu (The 4th Earl of Sandwich) would still be proud to eat.

To Make a Benedictine Sandwich:

In a food processor - mix 1 package softened cream cheese with 2 Tablespoons finely chopped watercress, 1/4 of a finely chopped Vidalia onion, 2 Tablespoons of olive oil mayo, a shot of hot sauce, and a pinch of sea salt. Pulse all ingredients until just blended smooth. Fold in 1 large peeled, seeded and finely chopped English cucumber. Spread cuke filling on thinly sliced white sandwich bread. Trim crusts, if desired. 

Wash down with a cool Mint Julep!

My Mint Julep Recipe

It's easy to make with only four ingredients; Bourbon Whiskey, mint, crushed ice and sugar. Simply muddle/pestle the sugar and mint; to release the oils in the mint, Add ice to top off highball glass, top with Bourbon. Traditionally served in silver cup with a straw. Hat, optional.

BTW: Each year, almost 120,000 Early Times Mint Juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby weekend at Churchill Downs Racetrack.

Happy 85th Hot Brown

A Hot Brown is a hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. The Brown Hotel is a grand property, of distinctive English Renaissance design and is on the National Register of Historic Places. 

According to The Hot Brown 85 year legend, "In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were growing rapidly bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce." 

The dish is a local specialty and favorite of the Louisville area, and is popular throughout Kentucky. Think fondue-like only more of a pub-ish lunch; ideal and comforting during cold weather. The Hot Brown is an open-faced sandwich w/ turkey and or bacon, covered in Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown. Other varieties of Hot Browns may include ham with the turkey, and either pimentos or tomatoes over the sauce. 

Making The Sauce 

A béchamel or white sauce can be spiced up with a pinch of cayenne pepper, or hot sauce, 1/2 cup IPA (or another good ale), 1 teaspoon prepared English mustard, and pinch of paprika.

Finish the sauce off with 1 cup finely shredded cheddar cheese. Whisk in and simmer just until the cheese is melted. Serve a couple tablespoons of sauce over a slice of good wheat toast. Serve as is, or you may want to place the 'Hot Brown' under a broiler for 30 seconds to brown lightly. Top with chopped chives or green onion. I've also topped this with a slice of good ripe tomato + sweet onion. Enjoy.

A Light Béchamel Recipe | ChefGeorgeHirsch.com
1 Tablespoon sweet butter
1 Tablespoon flour
1/2 cup half & half (can use milk for a lighter version) 

In a small sauce pan over low heat add butter and flour and cook for 2-3 minutes. With a wire whisk add in milk and allow to simmer until slightly thickened.

If using béchamel for Hot Brown, continue adding ingredients as above and simmer for 5 minutes while continuing to stir. 

It's All Greek For Me

Gyro- pronounced jear-ro, or yeer-o, or he-ro. If you pronouce it incorrectly, all is forgiven when said with a smile.

There is something to be said for the art of walking while eating. Or is it eating while walking? Now there are many other forms to this art which aren’t so safe, for example driving while eating. Although I have witnessed first hand - women who can eat, put on make up and text at the same time. Ok, we’ll pray for them, but lets get back to talking gryo.

In the US, gyro meat can consist of a few kinds of mystery meats that are pressed and formed. But, when in Rhodes, Greece I had the most delightful sliced, crispy and juicy shavings of meat in my gyro. I had the perfect opportunity to test my walk and chew without loosing a single drop of tzatziki on my white shirt!

My Greek gyro, was made with a warm pita, roasted and sliced mixed beef & pork, tomato, onion and topped with tzatzikisauce and fried potatoes. Other toppings may be added such as chick peas, olives, etc. depending on where the gyro is made.

This was a good snack to tie me over. My fresh Calamari and Mythos Beer awaited me at Cafe George, just down the street.

Cheers - For my Tzatziki Sauce Recipe. 

images, George Hirsch

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