First of all, it is an OPEN face sandwich. Second, it is NOT a grilled cheese. And, third, it does NOT involve bechamel, a white sauce.
If you have a broiler, it is a simple as slicing bread.
Take a thick piece of bread, I prefer pain de campagne, a rustic hearty loaf. Lightly butter. Place slices of ham on the butter side, covering the bread (trim to fit, precisely, if you are French). Add a layer of sliced Gruyere. Dab dots of butter on top. Run under the broiler until cheese has browned.
No broiler? Butter both sides of bread, and pan fry gently until the cheese melts.
Not enough protein? Top it off with a fried egg for a croque Madame.
Perfect for lunch on a cold, cold day.
Eating all the cheese . . . - Last weekend, I hosted a dinner party for some of my husband's friends and work colleagues. It turned out to be smaller than I originally thought (6 adu...
2 days ago