Tag Archives: sandwich recipes

Croque Monsieur


With my simple up bringing I didn’t know what Croque Monsieur was until I started traveling to Paris for work. I discovered this delightful sandwich for the first time on the left bank of Paris at Les Deux Magot, people watching on a beautiful fall afternoon during Fashion Week. I was in love with the city and it’s food. Daniel Boulud’s recipe captures this magnificent food moment in my life. When I take a taste of this sandwich, I’m transported far away to the glamour of the left bank! But if you are wondering what this sandwich is, I can speak to it with in the context of American cooking. Think of it like a grilled ham and cheese, but cheesy in the same way as a mac and cheese. What can be better than that???  Enjoy!

From by the bay, wishing you Parisian food memories!



Daniel Boulud’s Bar Boulud Croque Monsieur

Serves 4

For the Béchamel Sauce:
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
Pinch of freshly grated nutmeg
Salt and freshly ground white pepper
For the sandwiches :
2 tablespoons unsalted butter, melted
8 slices high-quality Pullman loaf bread, sliced 1/3- to 1/2-inch thick
12 ounces thickly sliced Jambon de Paris (high-quality wet-cured ham)
10 ounces Gruyère cheese coarsely grated.
Cooking Directions
1. For the béchamel: In a small saucepan over low heat, melt butter and whisk in the flour until blended but not colored. Gradually whisk in the milk and cook, stirring constantly, until thickened, about 10 minutes. Season to taste with nutmeg, salt and pepper. Set aside. (May be made up to 24 hours ahead of time and stored, refrigerated, with a layer of plastic wrap placed directly on surface of sauce; gently reheat before serving.)
2. For the sandwiches: Preheat oven to 400 degrees. Line a sheet pan with parchment paper and brush with melted butter. On a work surface, place bread slices in a single layer and spread each one evenly to the edges with béchamel; all the béchamel may not be needed. Divide ham among four of the slices, trimming it if necessary so it is within 1/4 inch of edges. Top all eight slices with equal amounts of cheese, spreading it evenly to within 1/4 inch of edges.
3. Place four bread slices with béchamel and cheese, cheese side up, on top of slices layered with ham. Transfer sandwiches, cheese side up, onto sheet pan. Bake until grated cheese topping is melted and golden brown, 10 to 15 minutes. Serve immediately. If serving as a Madame, top with a fried egg.

Chicken and Avocado Mayonnaise Sandwich


I am one of those cooks who hates to waste food. In fact, some of my favorite recipes are the result of leftovers or ingredients that are it the kitchen waiting to be used or they might next be in the trash. That’s how the avocado mayonnaise recipe came about, with my single avocado just ripe in my vegetable basket and calling out to be used before it’s too late.  The avocado mixed with just a touch of mayonnaise, some lime juice and jalapeno pepper resulted in the luscious dressing that was delicious all on it’s own.  The sandwich has a similar story, I had chicken cutlets let over from the previous night’s dinner and needed to figure out a way to use the leftover cutlets in a completely different way. Both recipes are so delicious and worth planning as a meal.
From by the bay, wishing you luscious green food memories!
blog avocado mayo
Avocado Mayonnaise

1 Haas Avocado
2 tablespoons store bought mayonnaise
1 tablespoon lime juice
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon jalapeno pepper, chopped
Place all of the ingredients into a food processor and mix until smooth. Refrigerate in a air tight container until ready to use.
blog avocado mayo sandwich
Chicken and Avocado Sandwich
Serves 1
1 Breaded/Cooked Chicken Cutlet
1 Ciabatta roll
1 teaspoon olive oil
2 tablespoons avocado mayonnaise ( see recipe)
1 slice of white cheddar cheese
1/4 cup fresh baby arugula leaves

Preheat oven to 400 degrees F. Cut ciabatta roll in half. Place each half on a  baking sheet and brush the open sides with olive oil. Bake for approximately 5 minutes until roll starts to brown. Remove from oven the bottom of the roll. Place the cheese on the remaining side and place back into the oven for another 2-3 minutes until the cheese starts to melt. While melting the cheese assemble the sandwich. On the toasted bottom place the arugula leaves, top with chicken cutlet and spread the avocado mayonnaise on top of the chicken. Remove the bread with melted cheese and top the sandwich. Cut in half and serve immediately.