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PREMIUM:LAGRANGE 8/04/10
3. Toasted Sandwiches
TOASTED CHEESE SANDWICHES
Use Gruyère, Chester or any other cheese that grates well.
Blend in a casserole:
- 30 g butter
- 30 g flour
- ¼ L milk
- 2 egg yolks
Mix well, adding gradually:
- 50 g cheese, grated
- seasonings to taste
Spread the resulting batter onto slices of regular or soft (1 cm
thick) bread.
TOASTED HAM SANDWICHES
Instead of (or in addition to) the cheese, use 100 g of finely
chopped ham.
TOASTED MEAT OR POULTRY SANDWICHES
Dice some leftover poultry or meat. Heat in a tomato sauce.
Season to taste. Add a few pickles, thinly sliced.
Top with the other piece of bread and cook for 2 minutes until golden.
CROQUE-MONSIEUR
Top the bread with grated Gruyère. Place a slice of ham on top of
the cheese. Add more Gruyère and the other slice of bread and
close the iron. Cook for 2 minutes until golden.
TOASTED MUSHROOM SANDWICHES
Stew some chopped mushrooms in butter. Add garlic and pars-
ley and season to taste. Sprinkle with flour and add a little water.
Stir until the ingredients come together.
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If desired, add lemon juice or beaten egg yolk.
Top with the other piece of bread and cook for 1 minute until golden.
CROQUE NAPOLITAIN
Top the bread with tomato slices, fresh basil leaves and
mozzarella.
Add a little olive oil.
Cook for 2 minutes until golden.
CROQUE 'COCOTTE'
Make an indent in the bread with the back of a spoon into which
you then break an egg; season to taste (salt and pepper).
Make an indent in another piece of bread and place it on top.
Close the iron and cook for 1 minute until golden.
CROQUE-MADAME
Stir some flaked cooked fish into a béchamel sauce.
Add cooked and shelled mussels and shrimp.
Season with capers, mushrooms or grated Gruyère as desired.
Top the sandwich with the other piece of bread and cook for
1 minute until golden.
DESSERT SANDWICHES
Your imagination is the only limit. Feel free to use almost any type
of fruit, such as apples, pears, bananas, etc., along with jam if
desired. Garnish with chocolate or another tasty topping. Use
brioche slices instead of soft bread if you like.
To add a finishing touch: after cooking, open the iron and loosen
the sandwich from the top tray if necessary. Sprinkle generously
with icing sugar. Close the iron, rotate it, open from the other side,
sprinkle more icing sugar and close again. Leave to heat for a few
seconds. The result may surprise you. Important: allow to cool
before serving.
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