This week has been CRAZY.
Committee meetings, website tutorials, newsletter layouts. Sushi with a good friend, beautiful musical performance by another good friend, quality documentary-watching time with my love. In the middle of all the HTML code, raw fish and show tunes, I couldn’t find any time to post this recipe until now.
I’m sorry my friends. Will you forgive me?
This week called for a quick, throw-it-together-in-30-minutes dinner. Hearty. Cheesy. With a healthy dose of carbs (quick note: I never shy away from carbs. They are one of the things that make life magical).
Open-faced French sandwich. Thick sliced sourdough bread, ham, Gruyere cheese, béchamel sauce. Some mashed fingerling potatoes stacked on as well. Cuz it wasn’t feeling quite filling enough as is.
I also added a little green leaf and creamy balsamic on the side. For color. And to pretend like this is a healthy and nutritious meal (spoiler alert: not so much
2 lbs. fingerling potatoes
1/4 cup olive oil
sea salt and pepper to taste
1 loaf day-old sourdough bread
1 garlic clove, smashed
1 cup béchamel sauce (recipe below)
1/2 lb. thin sliced ham
1/2 lb. Gruyere cheese, thinly sliced
2 Tbsp. unsalted butter
2 Tbsp. flour
1 cup milk, at room temperature
Sea salt and pepper to taste
In a small saucepan, melt butter over medium heat. When melted, whisk in flour until a smooth paste develops. Do not allow flour mixture to brown. Whisk in milk, sea salt and pepper. Whisk over medium heat until mixture thickens, about 3-5 minutes. Set aside.
Preheat the oven to 450ºF.
In a medium-size bowl, toss fingerling potatoes with olive oil, sea salt and pepper. Arrange on a baking sheet in a single layer. Roast until fork-tender, about 20 minutes. Remove from oven and allow to cool slightly, about 10 minutes. Lightly mash potatoes until just mixed but not completely smooth. Set aside.
Cut sourdough into 8 1” slices. Toast lightly in a toaster. Rub each toasted slice with smashed garlic clove. Spoon approximately 2 Tbsp. of béchamel sauce onto each slice of bread and spread to even consistency. Top with ham slices. Spoon about 1/4 cup of mashed potatoes on top of ham and smooth. Top with Gruyere slices. Arrange sandwiches on a baking sheet.
Turn on your oven broiler to low and place the rack directly below. Place sandwiches underneath flame and broil until cheese is bubbly, about 8-10 minutes, rotating baking sheet halfway through. Serve sandwiches immediately topped with Dijon mustard.
Makes 8 sandwiches
Creamy Balsamic Dressing
1/4 cup plain Greek yogurt
2 Tbsp. balsamic vinegar
1 tsp. honey
1/4 cup olive oil
black pepper to taste
In a measuring cup or small bowl, whisk together yogurt, vinegar, honey and pepper. While whisking, slowly pour in olive oil to emulsify. Refrigerate until ready to use.
Makes approximately 3/4 cup dressing